Our Instant Pot Chicken Fried Rice has quickly become a huge family favorite. The rice is perfectly cooked. I use my shredded chicken recipe, frozen mixed veggie blend, soy sauce, and of course some eggs for a mouthwatering take-out fake-out dinner in 20 minutes.
Instant Pot Chicken Fried Rice
Ordering take-out is expensive. Especially now, everyone is staying home more often and cooking can be a chore. You can enjoy this wonderful fried rice right at home and its so good. This is an economical, quick, versatile, and delicious recipe. If you don’t like chicken, leave it out. Have some leftover pork tenderloin, add it in.
Ingredients
The chicken is cooked before adding to the recipe. As I stated above, you can use your Instant Pot to make a large batch of chicken to keep in the freezer for recipes like this one. You can also use leftover chicken or a rotisserie chicken.
If you are gluten-free, use Tamari. I have also finally found a nice gluten-free soy sauce for my daughters.
We use long grain rice or basmati. I highly recommend rinsing and draining the rice to prevent sticking. Use a sieve to rinse the rice.
Ginger Paste is one of those ingredients I have been using for some time. It is a great way to add flavor and it keeps in the fridge for a long time. If you can’t find it or don’t have any on hand, finely chop 1 Tablespoon of ginger.
For a quick dinner, use frozen mixed vegetables, let them defrost slightly. Fresh carrots can be used.
Expert Tips
- Be sure to rinse the rice before adding to the Instant Pot.
- After a lot of testing, adding the water then rice to the Instant Pot, works best.
- Letting the veggies thaw somewhat or running the veggies under cold water for 1-2 minutes makes.
- When using the Instant Pot, use the specific measures so you have no issue with the Burn message.
Photos always help to understand the cooking progress. The instructions here are an overview. The full printable recipe is below in the recipe card section.
Instructions
1.Add water and rice to the Instant Pot. Press “Rice” setting on your IP. When cooking complete, do a manual release. Fluff your rice with a fork. Transfer your rice to a large bowl. Set aside.
2. Add oil to the pot. Then add the peas and carrot. Stir occasionally till warm.
3. Stir in the garlic and ginger paste for about 30 seconds to infuse the flavor.
4. Move the veggies to the side of the vessel. Add in the eggs to quickly scramble
5. Stir in soy sauce, cooked rice, cooked chicken, and green onions.
6. Serve in bowls. Top with more chopped green onions and sesame seeds. (optional garnish)
My Instant Pot is used multiple times a week. It is quick and easy to use. My Granny started me on using a pressure cooker many years ago with these Instant Pot Mashed Potatoes, which is such a different recipe than an Asian recipe, This is why I love my Instant Pot, so many options.
Storage Tips
Leftovers can be kept in a covered container in the fridge for about 2 days. For more specifics, refer to the experts at the USDA for leftovers tips.
The fried rice can be frozen for up to 3 months. Defrost in the fridge overnight. We reheat in a baking dish with a little water in the bottom of the dish until warm, about 15 minutes. If using a microwave, follow the microwave instructions for reheating.
Another quick Instant Pot recipes you should try is this delish Chow Mein recipe. You can add chicken or keep it Vegetarian. A personal favorite.
Want to head to Hawaii, try these Instant Pot Hawaiian meatballs. They are great with rice or as an appetizer.
For a Cajun style dinner, our Instant Pot Gumbo is loaded with flavor.
When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
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Instant Pot Chicken Fried Rice
Equipment Needed:
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Ingredients
- 2 cups long grain white rice, rinsed well and drained
- 2½ cups water
- 2 Tablespoons canola oil avocado or vegetable oil can be used.
- 10 ounces mixed frozen vegetables (carrots and peas) thawed
- 3 cloves garlic, peeled and minced
- 1 Tablespoon ginger paste Note 1
- 2 large eggs
- 2 Tablespoons soy sauce
- 6 ounces cooked chicken, shredded
- ¼ cup green onions, chopped
- 2 Tablespoons sesame seeds optional garnish
Instructions
- Into the vessel of an Instant Pot, add the water. Then add the rinsed drained rice. Close the lid and the valve. Press the “Rice” setting on your Instant Pot.
- Once cooking is complete, do a manual release. When the pressure is completely released, take off the lid. Press "Cancel" on the Instant Pot. Fluff the rice with a fork. Transfer rice to a large bowl. Set aside.
- Press the “Sauté” mode.
- Add oil to the vessel, stir in the peas and carrots. Cook until thawed and warmed, stirring often, about 5 minutes.
- Mix in the minced garlic and ginger paste, stir another 10 seconds to blend flavors.
- In a separate small bowl, whisk your eggs together.
- Move your vegetables to the side of the pot creating a hole in the middle. Add your whisked eggs. Sauté until fully cooked.
- Add the rice, soy sauce, and chicken to the vessel. Mix together.
- Stir in the green onions.
- Transfer your fried rice to your bowl. Top with more green onions, and sesame seeds. Enjoy!
Notes
- Be sure to rinse the rice before adding to the Instant Pot. This ensures the rice won't stick and will be fluffy.
- After a lot of testing, adding the water then rice to the Instant Pot, works best.
- Let the veggies thaw somewhat before beginning the recipe so they cook quickly.
- When using the Instant Pot, use the specific measures so you have no issue with the Burn message.
Nutrition
