Instant Pot Chicken Fried Rice Recipe tastes like your favorite takeout fried rice with juicy chicken, fluffy rice, and plenty of veggies, all cooked in one pot. It works great for busy weeknights, meal prep, or anyone who wants takeout flavor in about 30 minutes without babysitting a skillet. I test Instant Pot recipes in my tiny kitchen while my dog judges my chopping skills from the corner.
Why Make This Instant Pot Chicken Fried Rice Recipe at Home
You control the ingredients, the oil, and the salt, so this Instant Pot Chicken Fried Rice Recipe can taste lighter than restaurant versions while still hitting that savory comfort-food note. You also skip greasy takeout containers and mystery meat, which feels like a win.
The Instant Pot handles the rice perfectly, so you avoid gummy or scorched rice on the stove. Cleanup stays easy because you cook everything in one pot, from sautéing the chicken to scrambling the eggs.
“Tastes like my favorite takeout fried rice, but cleaner and faster, and my kids inhaled it without a single complaint. ★★★★★”
Ingredients You Need
Rice and base:
- 2 cups jasmine rice, rinsed very well
- Jasmine gives the best texture and aroma, but you can use long grain white rice in a pinch.
- 2 cups low sodium chicken broth
- Low sodium broth helps you control salt since soy sauce adds more.
- 2 tablespoons neutral oil (canola, avocado, or vegetable)
- 1 tablespoon toasted sesame oil for finishing
- Adds that classic fried rice flavor, so keep a bottle in the pantry.
Chicken and protein:
- 1 to 1½ pounds boneless skinless chicken thighs, cut in ½ inch pieces
- Thighs stay juicy under pressure; you can use chicken breast if you prefer leaner meat.
- 2 large eggs, lightly beaten
- You can add a third egg if you like extra eggy fried rice.
Vegetables:
- 1 cup frozen peas and carrots mix
- Frozen veggies save time and work perfectly in this recipe.
- ½ cup frozen corn (optional but tasty)
- ½ small onion, finely diced
- 3 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
Sauces and seasoning:
- 3 tablespoons low sodium soy sauce or tamari
- 1 tablespoon oyster sauce
- Adds depth; if you avoid shellfish, use extra soy sauce plus ½ teaspoon sugar.
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper or black pepper
- ½ teaspoon kosher salt, plus more to taste
- ½ to 1 teaspoon sugar, optional, to balance saltiness
- Red pepper flakes or a drizzle of sriracha to taste, optional
Optional add ins:
- ½ cup diced cooked ham or Canadian bacon
- ½ cup bean sprouts
- ¼ cup finely diced red bell pepper for color
Equipment:
- 6 quart or 8 quart Instant Pot or similar electric pressure cooker
- Fine mesh strainer to rinse rice
- Heatproof spatula or wooden spoon
- Small bowl for eggs
- Measuring cups and spoons
Tips & Mistakes
- Rinse the rice until the water runs almost clear to avoid sticky, clumpy fried rice.
- Cut chicken into small, even pieces so it cooks quickly and stays tender.
- Use low sodium broth and soy sauce so the rice does not turn overly salty.
- Sauté the chicken in batches if the pot feels crowded to avoid steaming the meat.
- Deglaze the pot with a splash of broth after sautéing so nothing sticks and triggers a burn warning.
- Add frozen veggies after pressure cooking so they stay bright and not mushy.
- Scramble the eggs on sauté at the end instead of pressure cooking them so they stay soft and fluffy.
- Fluff the rice gently with a fork or spatula and avoid smashing it so the grains stay separate.
- Taste and adjust soy sauce, sesame oil, and pepper at the end since flavors concentrate under pressure.
- Let the rice rest on warm for a few minutes so extra moisture steams off and texture improves.
How to Make Instant Pot Chicken Fried Rice Recipe
Step 1: Rinse the rice
Place the jasmine rice in a fine mesh strainer. Rinse under cold water, swishing with your hand, until the water runs mostly clear. Set the rice aside to drain while you prep everything else.
Step 2: Prep the chicken and aromatics
Cut the chicken thighs into small bite size pieces. Pat them dry with paper towels so they brown better. Dice the onion, slice the green onions (keep whites and greens separate), and mince the garlic and ginger.
Step 3: Sauté the chicken
Turn the Instant Pot to Sauté and let it heat for 1 to 2 minutes. Add the neutral oil and swirl to coat the bottom. Add the chicken, onion, and the white parts of the green onions, then season with a pinch of salt and pepper.
Cook the chicken for about 4 to 5 minutes, stirring occasionally, until the outside looks cooked and lightly browned. Add the garlic and ginger and cook 30 seconds until fragrant. Press Cancel so nothing scorches.
Step 4: Deglaze and add rice
Pour in a small splash of chicken broth and scrape the bottom of the pot with a spatula to release any browned bits. Add the drained rice and spread it in an even layer over the chicken. Do not stir too aggressively; just level it out.
Pour in the remaining broth over the rice. Make sure all the rice sits below the liquid, and gently press any dry bits under.
Step 5: Pressure cook the rice
Lock the lid and set the valve to Sealing. Cook on Manual or Pressure Cook, high pressure, for 4 minutes. When the timer ends, let the pressure release naturally for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
Open the lid and check the rice. It should look cooked and fluffy with no visible liquid at the bottom.
Step 6: Add veggies and sauce
Switch the Instant Pot back to Sauté on low or normal. Add the frozen peas and carrots, frozen corn, and any optional diced bell pepper. Stir gently to combine with the rice and chicken.
In a small bowl, stir together soy sauce, oyster sauce, rice vinegar, sugar if using, and white pepper. Pour the sauce over the rice and toss gently until everything looks evenly coated.
Step 7: Scramble the eggs
Push the rice mixture to one side of the pot to clear a space. Add a tiny drizzle of oil to the empty side. Pour in the beaten eggs and let them sit for about 20 seconds, then scramble them with your spatula until just set.
Fold the scrambled eggs into the rice. Turn off Sauté if the pot feels too hot so the eggs do not overcook.
Step 8: Finish and adjust seasoning
Drizzle the toasted sesame oil over the fried rice and toss again. Stir in the green parts of the green onions. Taste and add more soy sauce, salt, pepper, or a pinch of sugar if you want a slightly sweeter balance.
If you like heat, sprinkle in red pepper flakes or add a little sriracha. Let the fried rice sit on Keep Warm for 5 minutes with the lid loosely on so the flavors meld and excess moisture steams off.
Variations I've Tried
I swap the chicken for diced leftover rotisserie chicken and stir it in at the end with the veggies to keep it extra tender. I also use diced cooked ham or turkey bacon when I want a flavor closer to house special fried rice. Sometimes I toss in extra veggies like chopped broccoli, shredded cabbage, or edamame to turn it into a fridge clean out meal.
For a meatless version, I skip the chicken and add extra egg plus pan fried tofu cubes at the end. I also like a pineapple twist with small chunks of fresh or canned pineapple and a little extra soy sauce for a sweet savory combo. Kids usually love the pineapple version, especially with extra scrambled egg.
How to Serve Instant Pot Chicken Fried Rice Recipe
Serve this Instant Pot Chicken Fried Rice Recipe hot straight from the pot with extra sliced green onions on top. Add a drizzle of sriracha or chili garlic sauce on individual bowls for spice lovers while keeping the base mild. Pair it with steamed broccoli, cucumber salad, or a simple side of orange slices to keep the meal fresh and balanced. Pack leftovers into meal prep containers for quick lunches that reheat easily.
How to store
- Cool the fried rice to room temperature within 1 hour, then store in airtight containers in the fridge for up to 4 days.
- Freeze portions in freezer safe containers or zip bags for up to 3 months, and flatten bags so they thaw quickly.
- Reheat single servings in the microwave with a splash of water, covered, stirring halfway until hot.
- Reheat larger portions in a skillet over medium heat with a teaspoon of oil, stirring often until heated through and slightly crisp in spots.
Instant Pot Chicken Fried Rice Recipe
Ingredients
Instructions
- Place the jasmine rice in a fine mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear. Let drain while you prep the other ingredients.
- Cut the chicken thighs into small bite-size pieces and pat dry with paper towels. Finely dice the onion, slice the green onions (keeping white and green parts separate), and mince the garlic and ginger.
- Turn the Instant Pot to Sauté and let it heat for 1 to 2 minutes. Add the neutral oil and swirl to coat the bottom. Add the chicken, onion, and the white parts of the green onions, then season with a pinch of salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the outside of the chicken looks cooked and lightly browned. Stir in the garlic and ginger and cook for about 30 seconds until fragrant, then press Cancel.
- Pour a small splash of chicken broth into the pot and scrape up any browned bits from the bottom with a spatula. Add the drained rice and spread it in an even layer over the chicken without stirring too aggressively. Pour in the remaining chicken broth, making sure all of the rice is submerged by gently pressing any dry spots under the liquid.
- Lock the lid, set the valve to Sealing, and cook on Manual or Pressure Cook (high pressure) for 4 minutes. When the cooking time is done, let the pressure release naturally for 10 minutes, then carefully move the valve to Venting to release any remaining pressure. Open the lid and check that the rice is cooked and fluffy with no excess liquid at the bottom.
- Turn the Instant Pot back to Sauté on low or normal. Add the frozen peas and carrots, frozen corn, and optional diced red bell pepper. Stir gently to combine with the rice and chicken. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar if using, and white or black pepper. Pour the sauce over the rice mixture and toss gently until evenly coated.
- Push the rice mixture to one side of the pot to clear a space. Add a small drizzle of oil if the pot looks dry, then pour in the beaten eggs into the empty side. Let sit for about 20 seconds, then gently scramble until just set. Fold the scrambled eggs into the rice mixture, turning off Sauté if the pot seems too hot to prevent overcooking the eggs.
- Drizzle the toasted sesame oil over the fried rice and toss to combine. Stir in the green parts of the green onions. Taste and adjust with additional soy sauce, salt, pepper, or a pinch of sugar as needed. Add red pepper flakes or a drizzle of sriracha if you like heat. Serve hot, or let sit on Keep Warm for about 5 minutes with the lid loosely on to let excess moisture steam off and the flavors meld.
Notes
Approximate per serving (1/6 of recipe, made with 1 lb chicken thighs, 2 eggs, peas and carrots, corn, oils, broth, and sauces as listed, without optional add-ins): 430 calories; fat 15 g; saturated fat 3 g; carbohydrates 51 g; fiber 3 g; sugars 3 g; protein 22 g; sodium 780 mg. Values are estimates and will vary based on exact ingredients, brands, optional add-ins, and portion size.