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Recipe compliments of www.ITISAKEEPER.com

A clear glass bowl filled with Instant Pot chicken fried rice, featuring peas, carrots, and green onions, sits in the foreground with a kitchen appliance in the background.

Instant Pot Chicken Fried Rice

5 from 7 votes
Instant Pot fried rice is the fast and flavorful weeknight dinner you’ve been waiting for. This one-pot wonder features tender chicken, fluffy rice, and crisp veggies in a savory sauce that tastes just like your favorite takeout — but fresher, healthier, and easier.
Prep Time : 10 minutes
Cook Time : 25 minutes
Total Time : 35 minutes
Servings: 4 servings
Course: Main Dish
Calories: 576kcal
Author: Christina Hitchcock

Equipment

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!

MY NOTES