If you have been searching for a quick, flavorful, and comforting weeknight meal, this Instant Pot Chicken Fried Rice Recipe is about to become your new best friend. Combining tender, juicy chicken, fluffy jasmine rice, crisp carrots, sweet peas, and just the right hint of garlic and soy, this dish comes together faster than you’d think, thanks to the magic of the Instant Pot. It’s vibrant, satisfying, and perfect for those moments when you want something homemade but without a long cooking process.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in creating the delightful balance of flavors and textures that make this dish so irresistible. From the savory chicken broth that keeps things moist, to the fragrant sesame oil that adds depth, every item has been thoughtfully selected for delicious results.
- 1 tbsp vegetable oil: Ideal for sautéing the eggs and garlic without overpowering the flavors.
- 2 eggs: They add a lovely silkiness and protein, enhancing the classic fried rice texture.
- 3 cloves garlic, minced: Brings gentle pungency and aroma to brighten the dish.
- 1 cup chicken broth: Used to cook the rice and infuse it with savory richness.
- 1 lb chicken breast, diced: Provides lean, tender protein that absorbs all the delicious seasonings.
- 1 carrot, diced: Adds a sweet crunch and vibrant orange color for visual appeal.
- 1 cup jasmine rice, rinsed: This fragrant rice cooks perfectly in the Instant Pot and stays fluffy.
- 1 cup frozen green peas: Sweet bursts of freshness that contrast nicely with the savory elements.
- 2 tbsp soy sauce: Gives the dish its essential umami and saltiness that ties everything together.
- 1 tbsp sesame oil: A finishing touch that imparts a nutty, aromatic flavor signature to fried rice.
- 2 green onions (optional, for garnish): Adds a fresh, mild onion bite and pretty green color.
- Hot sauce (optional, for garnish): For those who like an extra kick of heat with every bite.
How to Make Instant Pot Chicken Fried Rice Recipe
Step 1: Scramble the Eggs
Start by setting your Instant Pot to the Sauté function and heat the vegetable oil. Crack in the eggs and scramble them gently until fully cooked but still moist. Setting these aside while you prepare the rest of the ingredients ensures your eggs stay fluffy and don’t overcook during the pressure cooking.
Step 2: Sauté the Garlic
Using the same pot, add a little more vegetable oil if needed, and toss in the minced garlic. Stir it around for about one minute until fragrant but not browned—this prevents bitterness and releases that wonderful garlicky aroma that forms the flavor foundation for the dish.
Step 3: Deglaze the Pot
Pour a splash of chicken broth into the pot to loosen any flavorful bits stuck to the bottom. Scrape gently with a wooden spoon to incorporate these into the dish since they hold a lot of concentrated taste that will boost your fried rice.
Step 4: Layer Ingredients
Add the remaining chicken broth, diced chicken breast, diced carrot, and rinsed jasmine rice directly into the pot. Press the rice gently to submerge it beneath the liquid, but do not stir everything together—this layering technique ensures even cooking and prevents the rice from sticking when pressure cooking.
Step 5: Pressure Cook
Seal the Instant Pot lid and make sure the vent is set to sealed. Cook on high pressure for just 3 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes before doing a quick release to let out any leftover steam. This method guarantees perfectly cooked rice and tender chicken every time.
Step 6: Combine and Serve
Open the pot and stir in soy sauce, sesame oil, frozen green peas, and the scrambled eggs you set aside earlier. Close the lid, leaving it slightly ajar, and let the rice sit for a few minutes to gently warm the peas and meld the flavors. Finished with green onions and hot sauce if you like, your Instant Pot Chicken Fried Rice Recipe is ready to be devoured!
How to Serve Instant Pot Chicken Fried Rice Recipe
Garnishes
Garnishing adds personality and a fresh crunch to this dish. Thinly sliced green onions bring a bright, mildly pungent flavor while a drizzle of hot sauce provides an exciting punch. If you want to mix it up, try toasted sesame seeds or a handful of chopped fresh cilantro for an herbaceous twist.
Side Dishes
Although the fried rice can stand on its own as a complete meal, it pairs nicely with crunchy Asian-style pickles or a simple cucumber salad for contrast. Light miso soup or steamed edamame make for lovely companions if you’re looking to create a fuller, balanced dinner.
Creative Ways to Present
For a fun twist on presentation, serve the Instant Pot Chicken Fried Rice Recipe inside hollowed-out bell peppers or on a bed of crisp lettuce leaves to make lettuce wraps. You could even turn leftovers into a colorful fried rice bowl topped with a fried egg for breakfast or brunch.
Make Ahead and Storage
Storing Leftovers
Allow the fried rice to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to four days, making it perfect for quick lunches or easy dinners during busy weeks.
Freezing
You can freeze portions of the chicken fried rice for up to two months. Place it in freezer-safe containers or heavy-duty zip bags, making sure to squeeze out excess air. Thaw in the fridge overnight before reheating for best texture.
Reheating
Reheat your leftovers in a skillet over medium heat with a splash of water or chicken broth to prevent drying out. Alternatively, microwave in short bursts, stirring occasionally to heat evenly, and finish with a quick drizzle of sesame oil for that freshly made flavor.
FAQs
Can I use brown rice instead of jasmine rice in this Instant Pot Chicken Fried Rice Recipe?
Brown rice has a different cooking time and texture, so if you opt for it, you’ll need to adjust the pressure cooking time to about 20 minutes. For best results, pre-soak the brown rice and increase the broth slightly to ensure it cooks through properly.
Is it possible to make this recipe vegetarian or vegan?
Absolutely! Swap the chicken for firm tofu or a mix of your favorite vegetables like mushrooms and bell peppers. Replace chicken broth with vegetable broth and substitute eggs with scrambled tofu or omit them entirely for a delightful plant-based version.
What type of soy sauce should I use?
A light or regular soy sauce works best for this recipe, as it adds umami without overwhelming the other flavors. If you prefer less salt, opt for a low-sodium soy sauce and taste before adding more.
Can I prepare parts of this recipe ahead of time to save even more time?
Definitely! You can dice the chicken and vegetables a day ahead and store them in the fridge. Scrambled eggs can also be prepared and refrigerated. These small steps will cut down your active cooking time on the day you make the dish.
How do I prevent the rice from becoming mushy in the Instant Pot?
Rinsing the jasmine rice thoroughly before cooking removes excess starch and helps keep the grains separate. Also, avoid stirring the rice once you add it to the pot; layering without mixing prevents mushiness and ensures fluffy texture.
Final Thoughts
Once you try this Instant Pot Chicken Fried Rice Recipe, you’ll see why it quickly became a favorite in my kitchen. It combines speed, simplicity, and incredible flavors all in one pot, making it a go-to for busy nights or anytime you crave comfort food. Go ahead and give it a whirl—I promise, each bite will make you smile!
Print
Instant Pot Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Fried Rice recipe is a quick and easy one-pot meal combining tender diced chicken, fluffy jasmine rice, and a mix of vegetables all cooked perfectly under pressure. The eggs are scrambled separately for the perfect texture and combined at the end with soy sauce and sesame oil for authentic flavor. A delicious and convenient weeknight dinner that comes together in just 36 minutes.
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 2 eggs
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lb chicken breast, diced
- 1 carrot, diced
- 1 cup jasmine rice, rinsed
- 1 cup frozen green peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Optional Garnishes
- 2 green onions, sliced
- Hot sauce, to taste
Instructions
- Scramble the Eggs: Set your Instant Pot to the Sauté function and add 1 tablespoon of vegetable oil. Crack in the eggs and scramble them until fully cooked. Once done, remove the eggs and set them aside for later.
- Sauté the Garlic: In the same Instant Pot, add a bit more oil if necessary and sauté the minced garlic for about one minute or until fragrant, being careful not to burn it.
- Deglaze the Pot: Pour in a splash of chicken broth to deglaze the pot. Use a wooden spoon to scrape any browned bits off the bottom to prevent burning during pressure cooking.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrots, and rinsed jasmine rice to the pot. Press the rice down gently to submerge it in the liquid but avoid stirring to keep layers intact.
- Pressure Cook: Lock the lid in place, ensuring the vent is set to sealing. Cook on high pressure for 3 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Combine and Serve: Open the lid and stir in the soy sauce, sesame oil, frozen green peas, and scrambled eggs. Close the lid partially or leave it ajar and let the peas and eggs warm through for a few minutes. Garnish with sliced green onions and hot sauce if desired before serving.
Notes
- Rinsing the jasmine rice removes excess starch and helps achieve fluffy fried rice texture.
- Do not stir the rice and other ingredients before pressure cooking to prevent burning and sticking.
- Natural pressure release after cooking prevents rice from becoming mushy.
- You can substitute chicken with shrimp or tofu for variations.
- Adjust the soy sauce quantity according to your preferred saltiness.
- Use low-sodium chicken broth to control sodium content.
