If you are craving a comforting yet quick meal that bursts with flavor, this Instant Pot Chicken Fried Rice Recipe is going to become one of your new favorites. Combining tender chicken, fluffy jasmine rice, and vibrant vegetables all cooked effortlessly in the Instant Pot, this dish delivers the nostalgic taste of classic fried rice with none of the fuss. The beautiful mix of textures and savory notes comes together in just minutes, making it a perfect option for busy weeknights or anytime you want a satisfying, homemade meal without the wait.
Ingredients You’ll Need
These simple and essential ingredients create the perfect balance of taste, texture, and color in the Instant Pot Chicken Fried Rice Recipe. Each one plays a role, from the aromatic garlic to the juicy chicken and colorful veggies, making this dish an absolute delight.
- Vegetable oil: Helps scramble the eggs and sauté the garlic without sticking.
- Eggs: Adds richness and a soft, creamy texture when scrambled.
- Garlic: Provides a fragrant base that infuses the entire dish.
- Chicken broth: Moistens the rice and imparts a savory depth of flavor.
- Chicken breast: Offers lean protein in tender, bite-sized pieces.
- Carrot: Adds subtle sweetness and a pop of vibrant color.
- Jasmine rice: The perfect grain choice for fluffy, fragrant fried rice.
- Frozen green peas: Give a sweet freshness and lovely contrast in texture.
- Soy sauce: Delivers the classic umami seasoning essential to fried rice.
- Sesame oil: Brings a nutty, toasted flavor that rounds out the dish.
- Green onions (optional): Fresh garnish for brightness and a mild onion crunch.
- Hot sauce (optional): Adds a kick of heat for those who like a bit of spice.
How to Make Instant Pot Chicken Fried Rice Recipe
Step 1: Scramble the Eggs
Start by setting your Instant Pot to the Sauté function. Drizzle in the vegetable oil and crack in your eggs. Stir continuously to scramble them until fully cooked and slightly fluffy. Once done, simply remove the eggs and set them aside for later.
Step 2: Sauté the Garlic
Using the same pot, add a bit more oil if needed and toss in the minced garlic. Sauté for about one minute, or until the garlic becomes wonderfully fragrant. This step awakens the flavors and ensures that each bite has that delicious garlic aroma.
Step 3: Deglaze the Pot
Pour in a splash of chicken broth to lift all the tasty browned bits from the bottom of the pot. Gently scrape the base with a spoon to loosen any stuck pieces—this ingredient gold will boost the overall flavor of your rice dish.
Step 4: Layer Ingredients
Now it’s time to add the remaining chicken broth followed by the diced chicken breast, carrots, and rinsed jasmine rice. Press the rice gently down so it’s submerged in the broth but resist the urge to stir everything together. This prevents the rice from turning mushy during cooking.
Step 5: Pressure Cook
Secure the lid on the Instant Pot and make sure the vent is set to sealing. Set the pot to cook on high pressure for exactly 3 minutes. When the cooking cycle finishes, let the pressure release naturally for 10 minutes before carefully performing a quick release for any remaining pressure.
Step 6: Combine and Serve
Open the pot and mix in the soy sauce, sesame oil, frozen green peas, and the scrambled eggs you reserved earlier. Replace the lid, tilted slightly to let steam escape, and let the rice sit for a few minutes to warm everything through perfectly. Finally, garnish with chopped green onions and a drizzle of hot sauce if you like that extra zing.
How to Serve Instant Pot Chicken Fried Rice Recipe
Garnishes
Fresh green onions are a fantastic bright finish, adding both color and a mild crisp bite. Hot sauce turns up the excitement for those who enjoy a little heat. Feel free to sprinkle toasted sesame seeds for a little crunch and that extra nutty aroma.
Side Dishes
This fried rice shines on its own but pairs beautifully with simple sides like steamed broccoli, stir-fried vegetables, or even a light cucumber salad. These sides add contrast while keeping the meal balanced and satisfying.
Creative Ways to Present
For a fun presentation, serve this Instant Pot Chicken Fried Rice Recipe in individual mini bowls or inside hollowed-out bell peppers or pineapple rings. These creative touches make it perfect for entertaining or turning a weekday dinner into something special.
Make Ahead and Storage
Storing Leftovers
Leftovers keep very well when stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and meld together, making reheated servings just as delightful as freshly made.
Freezing
You can freeze portions of the chicken fried rice for up to 1 month. Pack it in freezer-safe containers or heavy-duty freezer bags. Make sure to let it cool completely before freezing to maintain the best texture and flavor.
Reheating
Reheat your leftovers in a skillet over medium heat or in the microwave until warmed through. Adding a sprinkle of water or broth before reheating helps restore moisture and keeps the rice fluffy instead of dry.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice can be used but requires a longer cooking time and more liquid. Since this recipe is tailored for jasmine rice, adjust settings accordingly or cook the brown rice separately before combining.
What if I don’t have an Instant Pot?
This recipe is specifically designed for the Instant Pot’s pressure cooking, but you could adapt it by cooking the rice and chicken separately on the stove, then combining everything in a pan to sauté together with the remaining ingredients.
Can I substitute chicken with another protein?
Absolutely! Shrimp, tofu, or even leftover cooked pork work wonderfully. Adjust cooking times to ensure the protein is fully cooked without overcooking the rice.
Is it important to rinse the rice?
Yes, rinsing washes away excess starch which prevents the rice from becoming sticky or clumping together during pressure cooking, resulting in a perfectly fluffy texture.
How spicy is this dish?
The recipe itself is mild and family-friendly, but the optional hot sauce garnish gives you control over the heat level. Feel free to add as much or as little as you like for your perfect kick.
Final Thoughts
This Instant Pot Chicken Fried Rice Recipe is such a gem when you want a quick, flavorful meal that feels homemade and comforting. It’s a wonderful way to bring the family together around the table or to enjoy a satisfying solo dinner without hassle. I truly hope you give it a try and find the same joy in making and eating it as I do!
Print
Instant Pot Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Fried Rice recipe delivers a quick and flavorful meal by combining tender diced chicken, fragrant jasmine rice, fresh vegetables, and scrambled eggs, all cooked perfectly under pressure. It’s an easy one-pot dish packed with savory soy and sesame flavors, ideal for a satisfying weeknight dinner.
Ingredients
Protein & Vegetables
- 1 lb chicken breast, diced
- 2 eggs
- 1 carrot, diced
- 1 cup frozen green peas
- 2 green onions (optional, for garnish)
Liquids & Oils
- 1 tbsp vegetable oil
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Starches & Aromatics
- 1 cup jasmine rice, rinsed
- 3 cloves garlic, minced
Optional
- Hot sauce (optional, for garnish)
Instructions
- Scramble the Eggs: Set your Instant Pot to the Sauté function and add 1 tablespoon of vegetable oil. Crack in the eggs and scramble them gently until fully cooked but still moist. Remove the eggs and set aside to keep warm.
- Sauté the Garlic: In the same pot, you may add a little more vegetable oil if needed. Add the minced garlic and sauté for about 1 minute until fragrant, making sure it doesn’t burn.
- Deglaze the Pot: Pour a splash of chicken broth into the pot to deglaze, scrapping up the flavorful browned bits from the bottom with a wooden spoon. This prevents them from burning during pressure cooking.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrots, and rinsed jasmine rice into the pot. Press down gently to submerge the rice beneath the liquid, but do not stir to avoid triggering the burn warning.
- Pressure Cook: Close and lock the lid on the Instant Pot. Make sure the vent is set to the sealing position. Select the Manual or Pressure Cook setting and cook on high pressure for 3 minutes. When the time is up, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Combine and Serve: Open the lid and stir in the soy sauce, sesame oil, frozen green peas, and the scrambled eggs. Replace the lid slightly ajar and let the mixture sit for a few minutes off the heat to allow the peas to warm through. Garnish with chopped green onions and hot sauce if desired before serving.
Notes
- Rinsing the jasmine rice removes excess starch, preventing clumping and ensuring fluffy fried rice.
- Do not stir the rice before pressure cooking to avoid burn warnings on the Instant Pot.
- Allowing a natural pressure release helps the rice finish cooking evenly.
- Frozen peas can be substituted with fresh peas or mixed vegetables as preferred.
- Adjust soy sauce quantity to taste, especially if you prefer a lower sodium option.
- For a spicier version, add chili flakes or extra hot sauce during serving.
