Instant Pot Chicken Fried Rice Recipe

Any recipe that lets me skip the takeout lines (while still satisfying my cravings!) is a 10/10 for me. And the fact I can use my Instant Pot?! Well, that’s just an added bonus! This chicken fried rice Instant Pot recipe has all the familiar flavors of my favorite takeout dish but without any unnecessary additives. It’s also SO easy to make and perfect for a quick, midweek meal.

What’s in This Instant Pot Chicken Fried Rice Recipe?

Everything on this list is easily available in any grocery store – if you don’t already have them on hand! With less than 10 ingredients and simple instructions, I guarantee this recipe will become a regular in your meal rotation.

Rice: Use regular, white rice for that classic straight-from-the-takeaway taste. Always rinse your rice before cooking! Water: For cooking the rice. Spices: Kosher salt, pepper, and garlic cloves season this dish to perfection. Vegetable Oil: Browns the chicken and prevents sticking in the Instant Pot. Chicken: I use skinless chicken breasts cut in bite-sized pieces, but chicken thighs also work if you prefer dark meat. Onion: Chopped and sauteed to add a little sweetness. Frozen Peas and Carrots: A classic mix of veggies that adds color and texture. Eggs: Use large eggs so every bite has some scrambled egg in it. Soy Sauce: An essential ingredient for that savory umami flavor. Green onions: Help give this dish that authentic takeout look and taste. Toasted Sesame Oil: I’d go as far as saying this ingredient is the secret to a truly delicious chicken fried rice. It’s very strong, so only a little bit is needed. But whatever you do, don’t skip out on it! Sesame Seeds: Optional, but adds a nice crunch when sprinkled on top.

Variations To Try

Feel free to use fresh vegetables rather than frozen. They work just as well but take a little longer to cook! Use ½ cup of fresh peas and ½ cup of finely chopped carrots. Adjust the cooking time as needed – the carrots will take an extra 1-2 minutes to soften.

How to Store and Reheat

Instant Pot chicken fried rice is best served fresh and hot out of the pot. However, if you have leftovers, they’ll be good in the fridge for up to 3 days. You can reheat it in the Instant Pot using the Saute function or the microwave. Add a splash of water or chicken broth if it looks a little dry! Always reheat rice thoroughly before eating.

Notes and Tips

Feel free to use leftover rice if you have some! Just skip steps 1 and 2 in the recipe. Chicken thighs work great if you don’t have any chicken breasts. The dark meat stays juicy and tender in the Instant Pot. Make sure you cut the chicken into similar-sized pieces for even cooking. This chicken fried rice Instant Pot recipe is delicious on its own or served as a side dish!

How to Make Instant Pot Chicken Fried Rice Step by Step

Rinse the Rice: In a colander, rinse 2 cups of white rice 2-3 times. The water should be clear when rinsing is complete. Add the rice, 2 cups of water, and ½ teaspoon of kosher salt into your Instant Pot. Close and seal the lid. Cook the Rice: On the Manual High-Pressure setting, cook the rice for 4 minutes and do a 10-minute Natural Release. At the end of the 10 minutes, open the vent to release any remaining pressure and steam. Fluff the Rice: Use a fork to fluff the rice and then pour it into a bowl. Give the inside of the Instant Pot a quick wash to remove any stuck-on rice and dry it before continuing. Cook the Chicken: Press the Saute button on the Instant Pot and add 3 tablespoons of vegetable oil. Add 1 pound of chicken breast (chopped) and 1 cup of onion (chopped) to the hot oil. Season with salt and pepper before sauteing for 6-10 minutes. The chicken should be fully cooked, and onions should be translucent. Add the Vegetables: Once the chicken is cooked, add 3 cloves of garlic (minced) and saute for 30 seconds until fragrant. Mix in 1 cup of frozen peas and carrots. Cook for a further 2-3 minutes until the vegetables are heated through. Add the Eggs: Using a heat-resistant spatula, push the chicken and vegetables to one side of the Instant Pot. Crack 2 eggs onto the other side and quickly scramble them until softly set, about 1-2 minutes. Combine the eggs with the chicken and vegetables. Add the Rice: Press cancel on the Instant Pot. Add the cooked rice into the Instant Pot with the chicken, vegetables, and eggs. Mix in 1½ tablespoons soy sauce, 3 green onions (thinly sliced), and 1 teaspoon toasted sesame oil. Season with salt and pepper, if needed. Serve immediately with some sesame seeds sprinkled on top (optional).