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If you’re craving a comforting, flavorful meal that comes together in a flash, look no further than this Instant Pot Chicken Fried Rice Recipe. It’s the perfect marriage of tender chicken, fluffy jasmine rice, crisp vegetables, and savory seasonings, all cooked to perfection in one pot. Whether you’re feeding a busy family or just want a satisfying weeknight dinner, this dish delivers big on taste and is incredibly easy to make, thanks to the magic of the Instant Pot.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building depth, texture, and color that make this Instant Pot Chicken Fried Rice Recipe truly special. From the umami-packed soy sauce to the bright burst of green peas, you’ll see how just a handful of pantry staples come together to create a crowd-pleaser.
- 1 tbsp vegetable oil: Perfect for scrambling eggs and sautéing garlic without overpowering flavors.
- 2 eggs: Adds protein and a lovely fluffy texture to the final dish.
- 3 cloves garlic, minced: Infuses the rice with aromatic depth and savory warmth.
- 1 cup chicken broth: Adds flavor and moisture, helping cook the rice beautifully.
- 1 lb chicken breast, diced: Tender, lean protein that soaks up all the delicious seasonings.
- 1 carrot, diced: Provides a subtle sweetness and vibrant pop of color.
- 1 cup jasmine rice, rinsed: The star grain that’s fragrant and fluffy when cooked right in the Instant Pot.
- 1 cup frozen green peas: Adds a sweet freshness and matches the texture beautifully.
- 2 tbsp soy sauce: Brings the signature salty and savory flavor essential in fried rice.
- 1 tbsp sesame oil: Offers a nutty aroma and finish that ties the dish together.
- 2 green onions (optional, for garnish): Adds color and a mild onion crunch for a fresh finish.
- Hot sauce (optional, for garnish): For those who love a spicy kick to brighten each bite.
How to Make Instant Pot Chicken Fried Rice Recipe
Step 1: Scramble the Eggs
Set your Instant Pot to the Sauté function and add the vegetable oil. Crack in the eggs and scramble them gently until they are just cooked through. Once fluffy and ready, remove the eggs from the pot and set them aside—this prevents overcooking while you prepare the rest.
Step 2: Sauté the Garlic
In the same pot, add a little more oil if needed and toss in the minced garlic. Sauté it until it becomes fragrant and golden, about one minute, which releases its wonderful aroma and lays the flavor foundation for your fried rice.
Step 3: Deglaze the Pot
Pour in a splash of chicken broth to deglaze the pot, using a wooden spoon or spatula to scrape up any crispy bits stuck to the bottom. This step not only prevents burning but also infuses the dish with extra flavor.
Step 4: Layer Ingredients
Add the rest of the chicken broth, diced chicken breast, diced carrot, and rinsed jasmine rice into the pot. Press the rice gently down so it is submerged in the liquid, but avoid stirring it. Maintaining this layering helps the rice cook evenly and avoid getting mushy.
Step 5: Pressure Cook
Place the lid on your Instant Pot and make sure the vent is turned to the sealing position. Set the pot to cook on high pressure for just 3 minutes—the beauty of this recipe is how quickly it comes together! Once cooking is complete, let the pressure release naturally for 10 minutes for tender, succulent chicken and perfectly cooked rice. Then, carefully use a quick release to release any remaining pressure.
Step 6: Combine and Serve
Open the lid and stir in the soy sauce, sesame oil, frozen peas, and reserved scrambled eggs. Close the lid, but leave it slightly ajar, and let everything steam together for a few minutes so the peas and eggs warm nicely. Finally, give it a good stir to combine all the flavors and textures—you’re now ready to plate and enjoy!
How to Serve Instant Pot Chicken Fried Rice Recipe
Garnishes
Simple garnishes elevate this dish wonderfully—finely chopped green onions add a fresh, crisp bite, and a drizzle of hot sauce can awaken the palate with a satisfying spice boost. If you love a little crunch, toasted sesame seeds can bring an extra layer of texture and nutty notes.
Side Dishes
This Instant Pot Chicken Fried Rice Recipe is a complete meal on its own, but pairing it with steamed or roasted vegetables like broccoli or snap peas can add even more color and nutrition to your plate. A refreshing cucumber salad or a light miso soup also complements the flavors beautifully without overwhelming the dish.
Creative Ways to Present
For a fun, family-friendly presentation, serve the fried rice in individual lettuce cups or stuffed inside hollowed-out bell peppers. Another creative twist is to shape the rice into neat mounds using a small bowl or mold—making your dinner table look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Instant Pot Chicken Fried Rice Recipe, store them in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 4 days, making it a fantastic option for quick lunches or dinner reheats during the week.
Freezing
For longer storage, freeze the fried rice in a freezer-safe container or resealable bag. It keeps well for up to 2 months. When you want to enjoy it, thaw overnight in the fridge and reheat thoroughly for a homemade meal that feels just as good as freshly made.
Reheating
To reheat, sprinkle a little water over the rice to add moisture and prevent dryness, then warm it in a skillet over medium heat or microwave until heated through. Stirring occasionally ensures even heating and helps restore some of that fresh-cooked texture.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice can be substituted, but keep in mind it will require a longer cooking time and more liquid. Adjust your Instant Pot settings accordingly or consider pre-cooking the brown rice before adding it to the recipe.
Is this recipe suitable for meal prepping?
Absolutely! This Instant Pot Chicken Fried Rice Recipe is perfect for meal prepping. It stores well, reheats easily, and provides balanced nutrition, making it a hassle-free option for busy weeks.
Can I use leftover cooked chicken instead of raw chicken breast?
Yes, you can substitute leftover cooked chicken to save time. Add it after pressure cooking and just warm it through with the other ingredients during the final combining step to prevent overcooking.
What if I don’t have an Instant Pot? Can I make this on the stove?
You can make a stovetop version by cooking the chicken, garlic, and vegetables in a large skillet, then adding cooked rice and seasonings. It won’t have the same pressure-cooked texture, but it will still be delicious and ready in roughly the same amount of active cooking time.
How spicy is this recipe? Can I adjust the heat?
This recipe itself is mild, allowing you to control the spice level with optional hot sauce on the side. Feel free to add chili flakes or sriracha while cooking if you love more heat.
Final Thoughts
There’s something truly wonderful about a dish that combines ease, flavor, and comfort all in one pot, and this Instant Pot Chicken Fried Rice Recipe does just that. It’s a recipe I find myself coming back to time and time again, whether for a weekday family dinner or a quick meal to impress friends. Give it a try—you might just discover your new favorite go-to dinner!
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Print
Instant Pot Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Fried Rice is a quick and flavorful one-pot meal that combines tender diced chicken, vegetables, and jasmine rice cooked perfectly under pressure. Enhanced with scrambled eggs, soy sauce, and sesame oil, it offers a delicious homemade twist on the classic takeout favorite, coming together in just 36 minutes.
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 2 eggs
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lb chicken breast, diced
- 1 carrot, diced
- 1 cup jasmine rice, rinsed
- 1 cup frozen green peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Optional Garnishes
- 2 green onions, sliced
- Hot sauce, to taste
Instructions
- Scramble the Eggs: Set your Instant Pot to the Sauté function, add vegetable oil, and scramble the eggs in the pot until fully cooked. Once done, remove the eggs and set them aside.
- Sauté the Garlic: Using the same pot, add a touch more oil if needed, then sauté the minced garlic until it becomes fragrant, about one minute.
- Deglaze the Pot: Pour in a splash of chicken broth and scrape the bottom of the pot to lift any browned bits and prevent burning.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrots, and rinsed jasmine rice directly into the Instant Pot. Press the rice gently to submerge it but avoid stirring, allowing flavors to meld without disturbing the layering.
- Pressure Cook: Secure the lid on the Instant Pot and ensure the vent is set to sealing. Cook on high pressure for 3 minutes. After cooking, let the pressure release naturally for 10 minutes, then perform a quick release to let out any remaining pressure.
- Combine and Serve: Open the lid and stir in soy sauce, sesame oil, frozen peas, and the previously scrambled eggs. Close the lid loosely and let the mixture sit for a few minutes to heat the peas through. Garnish with sliced green onions and hot sauce if desired before serving.
Notes
- Make sure to rinse the jasmine rice thoroughly to remove excess starch, which helps prevent clumping.
- If you prefer a vegetarian version, substitute chicken with firm tofu and vegetable broth.
- Use low-sodium soy sauce to reduce salt content if desired.
- Letting the rice sit with the lid off after adding peas and eggs helps warm the ingredients without overcooking the eggs.
- Be careful to deglaze the pot well to avoid the burn notice on the Instant Pot during pressure cooking.
