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Instant Pot Chicken Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/instant-pot-chicken-fried-rice-recipe/