Instant Pot Chicken Fried Rice Recipe

As a busy parent always on the lookout for quick, healthy, and delicious meals, the Instant Pot has become my kitchen MVP. And when it comes to family-friendly favorites, chicken fried rice is always a winner. So, when I stumbled upon this Instant Pot Chicken Fried Rice recipe by Laura Lawless, promising a one-pot wonder ready in under 40 minutes, I knew I had to give it a try. Let me tell you, this recipe is a game-changer! From prep to plate, it lived up to its promises of speed and ease, and the taste? Absolutely fantastic! My family, including my usually picky eaters, devoured it. The rice was perfectly cooked, fluffy and flavorful, the chicken tender and juicy, and the vegetables added just the right amount of freshness and crunch. The savory soy sauce and sesame oil brought it all together in a symphony of Asian-inspired flavors. This Instant Pot Chicken Fried Rice has quickly become a staple in our weekly meal rotation. It’s not just a convenient weeknight dinner solution, but also perfect for meal prepping lunches that are both satisfying and nutritious. If you’re looking for a hassle-free, flavorful, and family-approved meal, look no further – this recipe is a must-try!

Ingredients

This Instant Pot Chicken Fried Rice recipe boasts a short and sweet list of ingredients, most of which you likely already have in your pantry and refrigerator. The beauty of this dish lies in its simplicity, using everyday components to create an extraordinary meal. Let’s break down each ingredient and explore why it’s essential and how it contributes to the overall deliciousness of the final product.

• 2 teaspoons vegetable oil, divided: Vegetable oil serves as the foundation for sautéing and scrambling, preventing sticking and ensuring even cooking. The division of the oil is crucial; one teaspoon is used for the eggs, and the other for sautéing the garlic. Using a neutral oil like vegetable oil is recommended as it won’t impart any unwanted flavors, allowing the other ingredients to shine through. However, you can also substitute with canola oil, peanut oil (if no allergies), or even light olive oil if preferred. For a richer flavor profile, consider using sesame oil for sautéing, but be mindful of its strong taste and use it sparingly in addition to, not instead of, vegetable oil for the initial steps. The oil ensures that the eggs scramble nicely without sticking to the Instant Pot insert, and it helps to draw out the aromatic compounds in the garlic, creating a flavorful base for the fried rice.
• 2 eggs, whisked: Eggs are a classic component of fried rice, adding protein, richness, and a delightful textural contrast. Whisking the eggs beforehand is essential to ensure they cook evenly and scramble quickly in the Instant Pot. Eggs contribute to the overall savory flavor and bind the rice and other ingredients together slightly. They also add a beautiful golden hue to the dish. For variations, you could even add a dash of soy sauce or sesame oil to the whisked eggs for an extra layer of flavor. If you are vegetarian or vegan, you can omit the eggs or explore plant-based egg substitutes, though the texture and flavor profile will be slightly different. Consider silken tofu, crumbled and lightly seasoned, as a possible vegan alternative.
• 3 cloves garlic, minced: Garlic is the aromatic powerhouse of this recipe, infusing the dish with its pungent and savory flavor. Minced garlic is preferred as it releases its flavor more readily during sautéing compared to chopped or whole cloves. Fresh garlic is always recommended for the best flavor, but in a pinch, you can use pre-minced garlic from a jar, although the flavor might be slightly less intense. Garlic not only adds a delicious taste but also has numerous health benefits, including antioxidant and anti-inflammatory properties. Sautéing the garlic in oil until fragrant is crucial as it mellows out its raw bite and unlocks its full flavor potential, creating a fragrant base that permeates the entire dish.
• 1 1/4 cup chicken broth: Chicken broth is the cooking liquid for the rice and chicken, imparting flavor and moisture to the dish. Using chicken broth instead of water significantly enhances the savory depth of the fried rice. Low-sodium chicken broth is recommended to control the salt content, allowing you to adjust the soy sauce to your taste. You can also use homemade chicken broth for an even richer flavor. For a vegetarian or vegan option, substitute with vegetable broth. The broth not only cooks the rice and chicken to perfection in the Instant Pot but also infuses them with a delicious savory taste, creating a flavorful base that complements the other ingredients. Ensure you use good quality broth for the best results.
• 1 lb uncooked chicken breast, 1/2-inch dice: Chicken breast provides lean protein and a satisfying heartiness to the fried rice. Dicing the chicken into ½-inch pieces ensures that it cooks quickly and evenly in the Instant Pot, becoming tender and juicy. Uncooked chicken breast is used in this recipe, simplifying the process and allowing the chicken to absorb the flavors of the broth and other ingredients as it cooks. You can also use chicken thighs for a richer flavor and more tender texture, although they may require slightly longer cooking time. Ensure the chicken is cut into uniform pieces for even cooking. For vegetarian or vegan variations, you can substitute with firm tofu, tempeh, or plant-based chicken alternatives, diced into similar sizes.
• 1 cup diced carrots: Carrots add sweetness, color, and a satisfying crunch to the fried rice. Diced carrots are preferred for even cooking and easy incorporation into the dish. You can use pre-diced carrots for convenience or dice them yourself. Carrots are a nutritional powerhouse, packed with vitamins and fiber. They contribute a subtle sweetness that balances the savory flavors of the soy sauce and garlic. For variations, you can use other root vegetables like parsnips or sweet potatoes, diced into similar sizes. The vibrant orange color of carrots also adds visual appeal to the dish.
• 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear (see notes 1 and 2 for important tips): Jasmine rice is the star carbohydrate of this dish, providing a fluffy and fragrant base for the fried rice. Uncooked jasmine rice is used, making this a true one-pot meal in the Instant Pot. Rinsing the rice thoroughly until the water runs clear is absolutely crucial. This removes excess starch, preventing the rice from becoming sticky and gummy. Jasmine rice is known for its delicate floral aroma and slightly sticky texture when cooked, which is perfect for fried rice. Long-grain rice is recommended for fried rice as it tends to be less sticky than short-grain rice. Basmati rice can also be used as a substitute. Properly rinsed rice is the key to achieving perfectly cooked, non-sticky fried rice in the Instant Pot. This step should not be skipped.
• 1/2 cup frozen peas, thawed: Frozen peas add a pop of vibrant green color, sweetness, and tenderness to the fried rice. Thawed peas are recommended as they will heat through quickly in the residual heat of the Instant Pot without becoming mushy. Frozen peas are a convenient and readily available vegetable. They add a touch of sweetness and freshness that complements the savory flavors of the dish. You can substitute with other frozen vegetables like corn, edamame, or mixed vegetables if desired. Adding the peas towards the end of the cooking process ensures they retain their bright color and slightly firm texture.
• 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste): Soy sauce is the primary seasoning agent, imparting a savory, umami-rich flavor to the fried rice. Soy sauce provides saltiness, depth, and that classic fried rice taste. Wheat-free tamari is a great alternative for those who are gluten-free or wheat-sensitive. Start with 3 tablespoons and adjust to taste, adding more if needed to reach your desired level of saltiness and flavor. The soy sauce not only seasons the dish but also contributes to the beautiful brown color of the fried rice. Different brands of soy sauce can vary in saltiness, so it’s important to taste and adjust accordingly.
• 1 teaspoon sesame oil: Sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine and fried rice. Sesame oil is a finishing oil, added at the end of cooking to preserve its delicate flavor and aroma. A little goes a long way with sesame oil, so just 1 teaspoon is usually sufficient to enhance the overall flavor profile of the dish. Toasted sesame oil is recommended for its more intense flavor. Sesame oil should not be used for sautéing as it has a low smoke point and can become bitter when heated at high temperatures.
• For Garnish (optional): sliced green onion, hot sauce, sriracha pairs well: Garnishes are optional but highly recommended to add a final touch of freshness, flavor, and visual appeal. Sliced green onion adds a mild oniony flavor and a pop of green color. Hot sauce or sriracha provides a spicy kick for those who enjoy a bit of heat. Garnishes elevate the presentation of the dish and allow for customization to individual preferences. Other garnish options include sesame seeds, chopped cilantro, or a drizzle of chili oil.

Instructions

This Instant Pot Chicken Fried Rice recipe is incredibly straightforward, making it perfect for even beginner cooks. The step-by-step instructions below will guide you through the process, ensuring a successful and delicious outcome every time. Let’s break down each stage of the cooking process.

1. Scramble the Eggs: Begin by turning on the Sauté function on your Instant Pot. This function allows you to use your Instant Pot as a stovetop, perfect for sautéing and browning. Add 1 teaspoon of vegetable oil to the Instant Pot insert and let it heat up for a few seconds. Once the oil is hot (you’ll see it shimmering), pour in the whisked eggs. Using a spatula, gently push the eggs around the insert to scramble them. Continue scrambling until the eggs are fully cooked and no longer liquid. This should only take a minute or two. Once cooked, transfer the scrambled eggs to a plate and set aside. Don’t worry if there’s a bit of egg stuck to the bottom of the insert at this stage; it will be addressed in the next step. Setting aside the scrambled eggs prevents them from overcooking and becoming rubbery later in the cooking process. This initial step adds the classic scrambled egg element to your fried rice.
2. Sauté the Garlic and Deglaze: Add the remaining 1 teaspoon of vegetable oil to the Instant Pot insert. Let it heat up briefly, then add the minced garlic. Sauté the garlic until it becomes fragrant, which should take about a minute. Stir frequently to prevent the garlic from burning, as burnt garlic can become bitter. Fragrant garlic is a key aromatic building block for the flavor of your fried rice. Once the garlic is fragrant, immediately turn off the Sauté function. This is important because you don’t want to continue cooking at high heat before adding the liquid. Now, pour in a small amount of chicken broth – about ¼ cup will suffice. Use your spatula to scrape up every last bit of food stuck to the bottom of the insert, including any bits of egg or garlic. This process is called deglazing and is crucial to prevent the dreaded “burn” warning on your Instant Pot. The liquid helps to loosen any stuck-on food particles, ensuring even cooking and preventing scorching.
3. Pressure Cook the Rice and Chicken: Pour in the remaining chicken broth into the Instant Pot insert. Then, add the diced chicken, diced carrots, and rinsed jasmine rice in that order. Layering the ingredients in this way helps to ensure even cooking. Gently push the rice down to be just submerged in the broth. It’s important not to stir at this stage. Stirring can cause the rice to stick to the bottom and potentially trigger the burn warning. The goal is to have the rice sit on top of the chicken and carrots, submerged in the broth, without mixing them together yet.
4. Pressure Cook and Release: Close and seal the Instant Pot lid, ensuring the pressure valve is set to “Sealing.” Cook on Manual high pressure for just 3 minutes. This short cooking time is one of the magic aspects of the Instant Pot, cooking rice and chicken incredibly quickly. Make sure the “Keep Warm” setting is turned off. Allow the pressure to release naturally for 10 minutes. Natural Pressure Release (NPR) means letting the Instant Pot sit undisturbed after the cooking cycle is complete, allowing the pressure to dissipate gradually. After 10 minutes of NPR, quick release the remaining pressure by carefully turning the pressure valve to “Venting.” Be cautious of the steam that will release. Quick Release (QR) is used to rapidly release the remaining pressure. The combination of NPR and QR helps to ensure perfectly cooked rice without it becoming mushy.
5. Stir in Seasonings and Vegetables: Once the pressure is fully released and the float valve has dropped, carefully remove the lid. Add the soy sauce (or tamari) and sesame oil to the Instant Pot. Stir everything together until the rice is well coated with the seasonings. The hot rice will readily absorb the soy sauce and sesame oil, infusing the entire dish with flavor. Next, add the thawed frozen peas and the reserved scrambled egg to the Instant Pot. Continue to mix until everything is well combined and evenly distributed. The residual heat from the rice will warm through the peas and egg in just a minute or two.
6. Warm Through and Serve: Set the lid askew on the pot for a minute or two. This helps to gently warm through the peas and egg without overcooking them. The askew lid allows some steam to escape while still retaining some heat. Serve the Instant Pot Chicken Fried Rice immediately while it’s hot and flavorful. You can garnish with sliced green onion and hot sauce or sriracha, if desired. Alternatively, divide the fried rice among 4 storage containers for convenient meal prep lunches. The fried rice will keep well in the refrigerator for up to 4 days. Reheat thoroughly before serving.

Nutrition Facts

This Instant Pot Chicken Fried Rice recipe is not only delicious and convenient but also offers a reasonably balanced nutritional profile, especially for a fried rice dish. Here’s a breakdown of the key nutritional information per serving, based on the recipe as written:

• Servings: 4
• Calories: Approximately 489 per serving

It’s important to note that these are approximate values and can vary depending on the specific brands of ingredients used, the exact size of the chicken breast, and the amount of soy sauce added. However, this gives you a good general idea of the nutritional content per serving.

Each serving provides a good source of protein from the chicken and eggs, carbohydrates from the rice, and vitamins and fiber from the carrots and peas. While fried rice is traditionally considered a higher-calorie dish, this Instant Pot version, cooked with minimal oil and focusing on lean protein and vegetables, offers a lighter and healthier alternative.

To further optimize the nutritional value, you can consider these modifications:

• Use brown rice instead of jasmine rice: Brown rice is a whole grain, higher in fiber and nutrients compared to white rice. However, cooking times may need to be adjusted for brown rice in the Instant Pot.
• Increase the amount of vegetables: Add more carrots, peas, or other vegetables like broccoli florets, bell peppers, or mushrooms to boost the vitamin and fiber content.
• Use less soy sauce: Reduce the amount of soy sauce to lower the sodium content. You can also use low-sodium soy sauce or tamari.
• Add lean protein sources: Incorporate other lean protein sources like shrimp, tofu, or edamame for variety and nutritional balance.

By making mindful ingredient choices and portion control, you can enjoy this Instant Pot Chicken Fried Rice as part of a balanced and healthy diet. It’s a satisfying and nutritious meal that provides essential macronutrients and micronutrients.

Preparation Time

One of the biggest draws of this Instant Pot Chicken Fried Rice recipe is its incredibly quick preparation time. Perfect for busy weeknights, this dish comes together in under 40 minutes from start to finish. Here’s a breakdown of the time commitment:

• Prep Time: 10 minutes
  • This includes whisking the eggs, mincing the garlic, dicing the chicken and carrots, rinsing the rice, and thawing the peas. Efficient knife skills and pre-prepped ingredients can further reduce prep time.
• Cook Time: 6 minutes
  • This is the actual pressure cooking time in the Instant Pot. The Instant Pot drastically reduces the cooking time compared to traditional stovetop or oven methods.
• Inactive Time: 20 minutes
  • This refers to the time for natural pressure release (NPR) in the Instant Pot. During this time, you don’t need to actively do anything; the Instant Pot is simply releasing pressure on its own.
• Total Time: 36 minutes

The total time of just 36 minutes makes this recipe an incredibly efficient meal option. The Instant Pot’s pressure cooking technology significantly reduces cooking time, making it a weeknight savior. Compared to traditional fried rice recipes that often involve multiple steps and longer cooking times, this Instant Pot version streamlines the process without compromising on flavor or quality. The hands-on active time is minimal, mostly focused on the initial prep and the final stir-in of seasonings and vegetables. This recipe is perfect for those evenings when you want a delicious and healthy homemade meal on the table quickly and with minimal effort.

How to Serve

Instant Pot Chicken Fried Rice is a complete and satisfying meal on its own, but it also pairs beautifully with various side dishes and garnishes to create a more elaborate and flavorful dining experience. Here are some serving suggestions to elevate your meal:

• Classic Garnishes:
  • Sliced Green Onion: A sprinkle of fresh green onion adds a pop of color, a mild oniony bite, and a touch of freshness. It’s a classic garnish for fried rice and enhances both the flavor and visual appeal.
  • Hot Sauce or Sriracha: For those who like a bit of heat, a drizzle of hot sauce or sriracha adds a spicy kick that complements the savory flavors of the fried rice. Sriracha’s slightly sweet and garlicky heat pairs particularly well.
  • Sesame Seeds: Toasted sesame seeds provide a nutty flavor and a pleasant textural crunch. They also add a visually appealing touch.
• Side Dishes for a Complete Meal:
  • Egg Rolls or Spring Rolls: Crispy egg rolls or fresh spring rolls make a perfect appetizer or side dish, adding textural contrast and complementary Asian flavors.
  • Dumplings or Gyoza: Steamed or pan-fried dumplings or gyoza offer another savory and satisfying side, enhancing the Asian-inspired theme of the meal.
  • Miso Soup: A warm bowl of miso soup provides a light and flavorful broth-based side, balancing the richness of the fried rice.
  • Edamame: Steamed or roasted edamame pods are a healthy and easy side dish, adding extra protein and fiber. They are also fun to eat!
  • Asian Salad: A light and refreshing Asian-inspired salad with a sesame ginger dressing can provide a counterpoint to the richness of the fried rice, adding freshness and acidity.
• Serving Styles:
  • Family Style: Serve the Instant Pot Chicken Fried Rice directly from the Instant Pot or transfer it to a large serving bowl in the center of the table. This encourages a communal and casual dining experience.
  • Individual Bowls: Portion the fried rice into individual bowls for a more formal setting or for easy meal prepping. Garnish each bowl attractively before serving.
  • Meal Prep Containers: For lunch meal prep, divide the fried rice into airtight containers. This recipe is excellent for meal prepping as it reheats well and is just as delicious the next day.
• Drink Pairings:
  • Green Tea: A classic pairing with Asian cuisine, green tea is refreshing and complements the savory flavors of the fried rice.
  • Jasmine Tea: Jasmine tea’s floral aroma and delicate flavor enhance the fragrant jasmine rice in the dish.
  • Light Beer: A light and crisp beer can cut through the richness of the fried rice and provide a refreshing contrast.
  • Sparkling Water with Lime: A simple and refreshing non-alcoholic option, sparkling water with a squeeze of lime cleanses the palate between bites.

By considering these serving suggestions, you can transform your Instant Pot Chicken Fried Rice into a complete and delightful meal experience, whether it’s a casual weeknight dinner or a more elaborate gathering.

Additional Tips for Perfect Instant Pot Chicken Fried Rice

While this Instant Pot Chicken Fried Rice recipe is already incredibly easy and foolproof, here are five additional tips to help you achieve fried rice perfection every time:

1. Rice Rinsing is Non-Negotiable: Seriously, don’t skip rinsing the rice! This is the most crucial step for preventing sticky, gummy fried rice in the Instant Pot. Rinsing removes excess starch from the surface of the rice grains. Place the jasmine rice in a fine-mesh sieve and rinse under cold running water, swirling the rice with your hand, until the water runs completely clear. This may take a few minutes, but it’s worth the effort for perfectly fluffy and separate rice grains.
2. Don’t Overcrowd the Instant Pot: While the Instant Pot is efficient, avoid overcrowding it. Overcrowding can lead to uneven cooking and potentially trigger the burn warning. Stick to the recipe quantities as written, especially for the rice and liquid ratio. If you need to make a larger batch, it’s best to cook in two separate batches rather than doubling the recipe in a single pot, especially if your Instant Pot is smaller.
3. Adjust Seasoning to Taste: Soy sauce is the primary seasoning in this recipe, but different brands vary in saltiness. Start with 3 tablespoons of soy sauce (or tamari) and taste after stirring it in. Add more soy sauce, a pinch of salt, or even a dash of fish sauce (for extra umami) if needed to reach your desired flavor profile. Remember, you can always add more seasoning, but you can’t take it away, so it’s best to season gradually.
4. Customize Your Vegetables: Feel free to get creative with your vegetable additions! While carrots and peas are classic choices, you can easily incorporate other vegetables based on your preferences and what you have on hand. Diced bell peppers (red, yellow, or green), broccoli florets (small), mushrooms (sliced), corn kernels, edamame, or snap peas all work beautifully in fried rice. Just ensure vegetables are diced into small, uniform pieces for even cooking and quick heating through. You can also add vegetables alongside the carrots and chicken before pressure cooking.
5. Embrace Leftovers (They’re Even Better!): Fried rice is often even more delicious the next day! The flavors meld together and deepen overnight in the refrigerator. This Instant Pot Chicken Fried Rice is perfect for meal prepping lunches or enjoying leftovers for dinner the following day. Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat thoroughly in the microwave or in a skillet until heated through. A quick stir-fry in a skillet can even enhance the texture and slightly crisp up the rice, mimicking traditional fried rice even more closely.

By following these additional tips, you’ll be well on your way to mastering Instant Pot Chicken Fried Rice and creating a consistently delicious and satisfying meal every time.

FAQ Section: Instant Pot Chicken Fried Rice Ingredients

Here are five frequently asked questions focused on the ingredients used in this Instant Pot Chicken Fried Rice recipe, addressing common substitutions, variations, and concerns:

Q1: Can I use brown rice instead of jasmine rice?

A: Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice requires a longer cooking time than jasmine rice. For Instant Pot brown rice, a general guideline is to use a rice-to-liquid ratio of 1:1 and cook for 22-25 minutes at high pressure with a 10-minute natural pressure release. However, for fried rice, you might want slightly drier rice. Experiment with a 20-minute cook time and check the texture. Keep in mind that brown rice will have a nuttier flavor and chewier texture compared to jasmine rice, which will alter the overall character of the fried rice slightly, but it’s a healthy and nutritious substitution.

Q2: I don’t have chicken breast. Can I use chicken thighs or pre-cooked chicken?

A: Absolutely! Chicken thighs are a fantastic alternative to chicken breast, offering a richer flavor and more tender texture due to their higher fat content. You can use boneless, skinless chicken thighs, diced into ½-inch pieces just like the chicken breast, and follow the recipe instructions as written. If you want to use pre-cooked chicken, you can add it at the very end, along with the peas and scrambled egg, and simply stir it in to heat through. This is a great way to use up leftover rotisserie chicken or grilled chicken, further reducing the cooking time.

Q3: Can I make this recipe vegetarian or vegan? What are good protein substitutions?

A: Yes, this recipe is easily adaptable for vegetarian or vegan diets. To make it vegetarian, simply omit the chicken and ensure you are using vegetable broth instead of chicken broth. For vegan, omit both the chicken and the eggs, and again, use vegetable broth. Excellent plant-based protein substitutions include:

• Firm or Extra-Firm Tofu: Press the tofu to remove excess water, dice it into ½-inch cubes, and sauté it with the garlic or add it alongside the carrots and rice to pressure cook.
• Tempeh: Crumble or dice tempeh and sauté it for a few minutes before adding it to the Instant Pot or add it alongside the carrots and rice to pressure cook.
• Edamame: Shelled edamame can be added with the peas at the end to heat through, providing a boost of protein and fiber.
• Plant-Based Chicken Alternatives: There are many commercially available plant-based chicken products that can be used as a direct substitute for chicken breast. Follow package instructions for cooking or simply add them at the end to heat through.

Q4: Can I use fresh peas instead of frozen peas?

A: Yes, you can use fresh peas, but frozen peas are often more convenient and readily available. If using fresh peas, you can add them at the same time as the frozen peas, towards the end of the cooking process. Fresh peas may require slightly longer to heat through, so you might need to let the lid sit askew for a couple of minutes longer. However, frozen peas are often picked at their peak ripeness and flash-frozen, making them just as nutritious and flavorful as fresh peas in many cases.

Q5: I don’t have sesame oil. Is there a substitute?

A: Sesame oil adds a distinctive nutty flavor, but if you don’t have it on hand, you can still make delicious fried rice. While there isn’t a perfect substitute that fully replicates the unique flavor of sesame oil, you can try these alternatives:

• Toasted Walnut Oil: Walnut oil has a slightly nutty flavor profile that can offer a similar nuance, though it’s not quite the same.
• Avocado Oil: Avocado oil is a neutral oil but can be used as a base, and you can add a few drops of toasted nut extract (like almond or walnut extract, used sparingly) to mimic a nutty flavor.
• Omit it: If you don’t have a suitable substitute, you can simply omit the sesame oil. The fried rice will still be flavorful from the soy sauce, garlic, and other ingredients, although it will lack that signature sesame aroma and taste.

Using these FAQs, you can confidently adapt this Instant Pot Chicken Fried Rice recipe to suit your dietary needs, ingredient availability, and personal preferences, ensuring a delicious and successful meal every time.

Print