Instant Pot Chicken Fried Rice

A glass bowl with chicken, rice, and veggies topped with green onion. Pink chopsticks in the bowl.

Print Pin

5 from 1 vote

Instant Pot Chicken Fried Rice

An easy Instant Pot Chicken Fried Rice recipe that is way better than take-out. An affordable and easy dinner rice.

Course Main Course

Cuisine Chinese

Keyword better than take out chicken fried rice, instant pot chicken and rice, instant pot fried rice

Prep Time 10

Cook Time 10

Servings servings

Calories 624kcal

Author Eileen Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
6 quart Instant Pot
Noodle Bowls
Mesh Strainers

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

We use a 6 quart Instant Pot when we tested this recipe

Note 1: If you do not have ginger paste, you can substitute with 1 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger.

Note 2: If Gluten-Free, use either Tamari or gluten-free soy sauce.

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.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition