This instant pot chicken fried rice is one of our favorite quick dinners, savory chicken, fluffy rice, and vegetables tossed in soy and sesame, all made in one pot in about thirty minutes. For us that kind of fast, satisfying meal is exactly what real food for real life is about. It is the kind of dinner that scratches the takeout itch without the delivery wait, savory chicken, fluffy rice, and vegetables tossed in soy and sesame, all from a single pot.
Eggs and garlic are scrambled on saute, then chicken, carrots, and jasmine rice pressure cook together before getting tossed with soy sauce and sesame oil. This instant pot chicken fried rice brings takeout style flavor home in one easy, hands off pot. Scrambling the eggs and garlic first builds savory, aromatic flavor, and pressure cooking the chicken, carrots, and rice together before a soy and sesame toss brings takeout style flavor home.
Savory chicken, fluffy rice, and vegetables tossed in soy and sesame make this instant pot chicken fried rice an easy takeout favorite.
Why You Will Love This Instant Pot Chicken Fried Rice
- One pot meal. Chicken, rice, and vegetables cook together for easy cleanup.
- Ready in about thirty minutes. A fast, satisfying dinner that beats takeout.
- Savory and satisfying. Soy sauce and sesame oil give it that takeout flavor.
- Hands off cooking. Set the pressure and let it do the work.
- Family favorite. Chicken fried rice is a guaranteed crowd pleaser.
What Makes This Instant Pot Chicken Fried Rice So Good
A great instant pot chicken fried rice starts by scrambling eggs and blooming garlic on the saute setting, which builds savory, aromatic flavor before the rest goes in. Scrambling the eggs and blooming the garlic on the saute setting first builds a savory, aromatic base, so the finished rice tastes layered rather than plain.
Layering chicken, carrots, and well rinsed jasmine rice with broth lets the rice cook up fluffy and separate under pressure, never gummy or sticky. Layering the chicken, carrots, and well rinsed jasmine rice with broth lets the rice cook up fluffy and separate under pressure rather than turning gummy or sticky.
The key to this instant pot chicken fried rice is the finish. Tossing in soy sauce and sesame oil at the end coats every grain with that craveable, savory, takeout style flavor. Tossing in soy sauce and sesame oil at the end is the finishing move that coats every grain with that craveable, savory, takeout style flavor.
Optional Pro Tip: Rinse the Rice Well
Rinse the jasmine rice until the water runs clear so it cooks up light and fluffy instead of sticky. For the best instant pot chicken fried rice, add the soy sauce and sesame oil after cooking and toss well so the flavor coats everything evenly. Rinsing the rice until the water runs clear washes off surface starch so it cooks up light and fluffy, and adding the soy and sesame after cooking lets the flavor coat everything evenly.
Tips for the Best Instant Pot Chicken Fried Rice
Rinse the rice well so the instant pot chicken fried rice stays fluffy, and scramble the eggs first so they stay tender. Rinsing the rice well keeps it fluffy and separate, and scrambling the eggs first and setting them aside keeps them tender rather than overcooked under pressure.
Layer the rice on top without stirring, then toss everything with soy and sesame at the end. Add the peas last so they stay bright. Layering the rice on top without stirring helps it cook evenly, and stirring in the peas only at the end keeps them bright green and tender.
Variations and Add Ins
- Spicy. Add sriracha or a pinch of red pepper flakes.
- More veggies. Stir in corn, edamame, or chopped broccoli.
- Extra savory. Add a splash more soy sauce or a little oyster sauce.
- Protein boost. Add extra egg or more chicken.
- Different protein. Swap in shrimp or diced beef.
How to Store and Make Ahead
Store leftover instant pot chicken fried rice in an airtight container in the refrigerator for up to four days. It makes great meal prep lunches. Stored airtight, it keeps its savory flavor for several days, which makes it a reliable, satisfying choice for quick lunches through the week.
Reheat in the microwave or in a hot skillet until heated through, adding a splash of water and a little extra soy or sesame to refresh the flavor. A splash of water and a little extra soy or sesame stirred in while reheating, especially in a hot skillet, refreshes the flavor and brings back that just made taste.
Serving Suggestions for Instant Pot Chicken Fried Rice
Serve this hot, garnished with sliced scallions and extra sesame seeds, with a drizzle of sriracha for those who want heat. It makes a satisfying meal on its own. A scattering of sliced scallions and extra sesame seeds finishes the bowl, and a drizzle of sriracha on the side lets everyone add as much heat as they like.
This dish is a pressure cooker take on fried rice, a beloved dish of stir fried rice mixed with egg, vegetables, and meat, as described in this overview of fried rice. That savory classic is the inspiration behind this instant pot chicken fried rice.
Frequently Asked Questions
Why rinse the rice?
Rinsing removes surface starch so the rice cooks up fluffy and separate rather than sticky. Rinsing removes the surface starch that makes rice clump, so it cooks up fluffy and separate rather than sticky and gummy under pressure.
What rice works best?
Jasmine rice is ideal, but other long grain white rice works too. Adjust liquid if needed. Jasmine rice is ideal for its fragrance and fluffy texture, though other long grain white rice works too if you adjust the liquid a little.
Can I use leftover rice?
This recipe cooks raw rice. To use leftover rice, stir it in at the end and warm through on saute. This recipe cooks raw rice, so if you want to use leftover cooked rice, stir it in at the end and warm it through on the saute setting instead.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy. Cut them into small pieces and cook to 165 F. Layering the rice on top without stirring and deglazing the pot well after the eggs are key to keeping anything from sticking or scorching on the bottom.
How do I keep it from sticking?
Layer the rice on top without stirring and deglaze the pot well after scrambling the eggs. Swapping in tamari or a gluten free soy sauce in place of regular soy keeps all the savory flavor while making the dish gluten free.
Can I make it gluten free?
Yes. Use tamari or a gluten free soy sauce in place of regular soy sauce. Corn, edamame, or chopped broccoli all stir in nicely, so you can add color and extra vegetables to make the bowl heartier.
Can I add more vegetables?
Yes. Corn, edamame, or broccoli all work well stirred in. Because it reheats so well, it makes a great make ahead meal, giving you several days of savory, satisfying lunches with no extra effort.
Can I make it ahead?
Yes. It keeps for up to four days and reheats well, making it great for meal prep. It freezes nicely too, so cool the rice fully and seal it away, then thaw and reheat until hot for a fast, flavorful meal another day.
Can I freeze it?
Yes. Freeze the cooled rice for up to two months, then thaw and reheat until hot. A splash more soy sauce, a drizzle of sesame oil, or a little oyster sauce all deepen the savory flavor, so reach for them if the bowl needs a lift.
How do I add more flavor?
A splash more soy sauce, sesame oil, or a little oyster sauce all boost the flavor. A splash more soy sauce, sesame oil, or a touch of oyster sauce all boost the savory depth, so adjust to taste before serving.
Takeout Style Flavor, One Pot Ease
This instant pot chicken fried rice brings savory, satisfying takeout flavor home in one pot in about thirty minutes. Fluffy rice, tender chicken, and a soy sesame finish make it a weeknight win. It brings savory, satisfying takeout flavor home in one pot in about half an hour, with fluffy rice, tender chicken, and a soy sesame finish that makes it a weeknight win.
Add your favorite vegetables or a little heat to make it your own, and finish with scallions and sesame. It is an easy, crowd pleasing dinner and a great meal prep option. Add your favorite vegetables or a little heat to make it your own, and finish with scallions and sesame for an easy, crowd pleasing dinner that doubles as great meal prep.
If you love savory, satisfying dishes like this, you will also enjoy our healthy orange chicken, another favorite from our kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Instant Pot Chicken Fried Rice
Ingredients
Equipment
Method
- Turn on the Saute function on the Instant Pot. Warm 1 teaspoon of vegetable oil, then add the whisked eggs. Push the eggs around with a spatula to scramble them until fully cooked. Transfer the eggs to a plate and set aside.
- Heat another teaspoon of vegetable oil in the insert and add the minced garlic. Saute the garlic until fragrant, stirring frequently. Turn off the Saute function, then pour in a small amount of chicken broth and use a spatula to scrape up any food stuck to the bottom of the insert.
- Pour in the remaining broth, then add the diced chicken, diced carrots and rice in this order. Push the rice down to be just submerged in the broth, but do not stir.
- Close and seal the lid and cook on Manual high pressure for 3 minutes, with the keep warming setting off. At the end of cooking time, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Remove the lid, then add the soy sauce and sesame oil and stir until the rice is well coated. Add the peas and reserved scrambled egg and continue to mix until well combined. Set the lid askew on the pot for a minute or two to warm the peas and egg. Serve immediately or divide among 4 storage containers for meal prep.
Nutrition
Notes
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