Instant pot fried rice is your new weeknight hero — it’s fast, flavorful, and uses just one pot. This recipe delivers all the savory goodness of your favorite takeout dish with the ease of a pressure cooker. No extra pans, no fuss — just a foolproof way to get dinner on the table in under 30 minutes.
I love making my family easy meals in the instant pot. They are delicious and so easy. My son loves my chicken marsala pasta and my instant pot bbq chicken.
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Why this Instant Pot Fried Rice Recipe is a Keeper
This Instant Pot version of chicken fried rice is perfect for busy nights and picky eaters alike.
- One-Pot Wonder: Everything cooks right in the Instant Pot — no need for extra pans.
- Better Than Takeout: Savory, satisfying, and packed with flavor — without the greasy guilt.
- Quick & Easy: Done in under 30 minutes with minimal prep.
- Family Friendly: It’s a hit with kids and grown-ups, and easy to customize with what you have on hand.
How Do I Prevent Getting the “Burn” Warning when Cooking Rice in the Instant Pot?
Use enough liquid and scrape the bottom of the pot thoroughly after sautéing the chicken and veggies to prevent stuck-on bits. Rinsing the rice before cooking also helps reduce starch and sticking.
What Reader’s Are Saying…
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“So tasty and easy!! Definitely making again!”
~ Sarah
Ingredient Notes for Chicken Fried Rice
You only need a few simple ingredients — most are pantry staples!
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Long Grain White Rice: White rice is the best rice for chicken fried rice as it holds its shape best in the pressure cooker without turning to mush.
- Boneless Chicken Breast or Thighs: Use whatever you have on hand — thighs will be juicier.
- Frozen Peas and Carrots: No need to thaw — they cook quickly in the residual heat.
- Soy Sauce: Use low sodium for better control over saltiness.
- Sesame Oil: Adds classic takeout flavor — a little goes a long way.
Variations and Substitutions for this Instant Pot Recipe
Try this easy instant pot fried rice recipe using different ingredients to substitute or to experiment with flavors.
- Swap the Protein: Try shrimp, pork, tofu, or leftover rotisserie chicken.
- Add More Veggies: Bell peppers, broccoli, or edamame are great additions.
- Make it Spicy: Stir in a dash of sriracha or crushed red pepper flakes.
- Different Rice: Increase cooking time and liquid if using brown rice. If using jasmine rice or basmati rice, you will probably need less liquid.
Special Equipment Needed for Instant Pot Chicken Rice
A specific piece of equipment can sometimes make all the difference in a recipe. For the best instant pot fried rice, you will find a couple things helpful.
- Instant Pot: Essential for pressure cooking — make sure to deglaze properly to avoid the burn warning.
- Fine Mesh Strainer: Perfect for rinsing rice thoroughly before cooking.
How to Make Instant Pot Chicken Fried Rice
This delicious fried rice comes together in just 4 easy to follow steps. Instant pot chicken and rice recipes are so easy and delicious, I come back to them again and again.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Eggs: Turn the instant pot to sauté mode. When hot, add in some oil or butter to the pot and scramble eggs. When cooked, remove and set aside.
- Add the Broth: Add the last of the oil and garlic. Turn off the instant pot and add the chicken broth. Scrape the bottom of the pot to get any remaining garlic and egg off.
- Cook the Chicken and Rice: Add the chicken and uncooked rice, and secure the lid and valve on the Instant pot. Set to high pressure and cook. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Heat the Veggies: Add the soy sauce, cooked eggs, frozen vegetables, salt and pepper. Place the lid back on and let everything warm together.
Prep Ahead Suggestions to Make Fried Rice in the Instant Pot
Preparing ingredients ahead of time can help to save me time and kitchen space when it comes to making your new favorite instant pot recipe.
- Chop Chicken Ahead: Dice chicken and store in fridge up to 2 days in advance.
- Pre-Mix Sauce: Combine soy sauce, sesame oil, and seasonings in a jar and refrigerate until ready to use.
- Batch Cook Rice: Use leftover plain rice and stir it in at the end to skip pressure cooking. Be sure to fluff the rice with a fork before adding.
Alternate Cooking Methods to Cook the Rice
If you don’t happen to have an instant pot, or if it’s dirty, there’s another way to make this chicken fried rice recipe.
- Stovetop Method: Cook the rice separately and stir-fry everything in a large skillet or wok. Rice can be cooked manual or pressure cook.
- Air Fryer Chicken: Cook the chicken in the air fryer and stir into the rice after pressure cooking.
How to Store, Reheat and Use Leftovers
- Storing: Store leftover rice in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat cooked chicken and rice in a skillet with a splash of water or in the microwave, covered, until heated through.
- Using Leftovers: Turn into fried rice bowls, add to wraps, or top with a fried egg for a next-day lunch upgrade.
Common Questions About This Fried Rice in Instant Pot Recipe
Yes, simply skip the eggs or use a vegan egg substitute if needed. The flavor and texture will still be great.
Yes, this recipe is a great way to use up leftover rice. Stir in leftover cooked rice after pressure cooking, then use sauté mode to heat through. Be sure to fluff rice with a fork.
Yes. Feel free to use brown rice, but make sure to add a little bit more broth and increase the cook time.
Expert Tips to Love This Recipe
- Double the Recipe: If you want to double it, make sure to work in batches and deglaze after each batch.
- Deglaze Thoroughly: After sautéing, scrape every bit off the bottom to prevent the “burn” warning.
- Use Day-Old Rice: If using pre-cooked rice, day-old rice gives the best fried rice texture.
- Add Sauce at the End: For bolder flavor, stir in extra soy sauce or sesame oil after pressure cooking.
- Let It Rest: Let the finished dish sit for a few minutes to absorb flavors and firm up the texture.
- Serve With: Serve with Roasted Spicy Cauliflower, Yum Yum Hibachi Sauce Recipe or Honey Sesame Chicken Vegetable Sheet Pan.
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Instant Pot Chicken Fried Rice
Equipment
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Ingredients
- 4 Tablespoons Vegetable oil, divided
- 2 Eggs, large
- 1 Tablespoon Garlic, minced
- 1 ¾ cups Chicken broth
- 1 pound Uncooked chicken breast, ½-inch dice
- 1 ½ cups Uncooked white rice
- 1 ½ cup Frozen peas and carrots, thawed
- 3-4 Tablespoons Soy sauce
- ¼ Tablespoon White pepper
- ¼ teaspoon Salt , to taste
- Green onions, optional for garnish
Instructions
- Turn your instant pot onto sauté mode. Once your instant pot becomes hot, add 2 tablespoons of oil to your pot. Add your two eggs, whisk well until scrambled. Once scrambled, remove and set aside.
- Add the last 2 tablespoons of oil and add in your minced garlic. Stir a little bit to release the flavor.
- Press cancel on your instant pot and add in your broth. Taking a wooden spoon or strong spatula, scrape the bottom of your instant pot to remove any remaining residue from the egg and garlic. This will prevent the burn notice from turning on your instant pot.
- Add in your chicken and rice. Mix well.
- Close the lid on your instant pot and close the ceiling valve by pushing the valve away from you. Set your instant pot to high-pressure for 4 minutes.
- Once your instant pot is finished cooking, allow it to naturally release for another 10 minutes. After the 10 minutes, manually released by bringing the valve toward you to release the pressure.
- Add to your rice the soy sauce, seasonings, cooked egg, and frozen peas and carrots. Mixed together. Put the lid back on the instant pot and allow the heat from the pot to warm your frozen vegetables and eggs. Allow them to warm for about five minutes.
- Once the vegetables have completely warmed, serve your fried rice with sesame seeds, and green onions
Christina’s Notes
- Rinse the Rice: Always rinse to prevent mushiness and reduce starch.
- Use Frozen Veggies: Saves time and works great from frozen.
- Deglaze the Pot: Avoid the burn warning by scraping the pot clean after sautéing.
- Add Protein Flexibility: This recipe works with chicken, shrimp, pork, tofu — even eggs only!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Quick, easy and delicious! Huge hit with the kids which is always a bonus!
My new favorite way to make chicken fried rice!
So tasty and easy!! Definitely making again!