This Instant Pot chicken fried rice is so easy you'll never need to order takeout again. Delicious healthy fried rice with the convenience of your pressure cooker. This recipe is high protein, dairy-free, and lower in fat and sodium than traditional fried rice.
The Best Chicken Fried Rice Instant Pot Recipe
Better than takeout
This is a delicious recipe and better than takeout chicken fried rice - instant pot convenience. 🙂 I highly recommend that you make my stir fry sauce - it's quick and much healthier than a bottled version. By the way, this is something you can use on any favorite Asian dishes or in a stir fry dish.
One Pot Dinner
One of the biggest appeals of this Instant Pot fried rice is making an entire meal start to finish - in one pot. It is super convenient when you've had a busy week and don't feel like cooking.
Healthy
- You can feel good about serving Instant Pot Chicken Fried Rice to your family. It is much healthier than classic takeout.
- Overall the recipe is lower in fat, sodium, and it's dairy-free. You can use brown rice in place of the white rice, and you can add more vegetables. The chicken and scrambled eggs are cooked in a little olive oil, a much healthier fat option.
- I used coconut aminos instead of soy sauce as it's lower in sodium, gluten-free, paleo, Whole30, low carb, and keto.
- Make it low carb and keto: use riced cauliflower in place of the rice and use coconut aminos instead of soy sauce. Instructions for cooking with cauliflower are listed below in the Questions section.
Instant Pot Chicken Fried Rice Recipe Ingredients
Here are the ingredients and tools you'll need to make Chicken fried rice Instant Pot. For exact amounts, see recipe card! 🙂
Chicken Fried Rice
- Chicken Breast - boneless and skinless; chicken thighs will also work
- Olive Oil
- Jasmine Rice - you can also use brown rice or long grain rice
- Chicken Broth - we used bone broth, but regular broth is totally fine too. You can also use water.
- Eggs
- Frozen Peas and Carrots - using a bag of frozen veggies is the fastest and most convenient way to make this recipe.
- Green Onions
Stir Fry Sauce
- Coconut Aminos, Tamari, or Soy Sauce - I used coconut aminos in place of soy sauce (it's healthy, lower in sodium, low carb, gluten free, and has no added sugar or additive ingredients).
- Garlic
- Ginger Paste
- Red Pepper Flakes
- Sesame Oil
Substitutions and Variations
Here are a variety of ways you can make substitutions or customize your pressure cooker chicken fried rice:
- Use different vegetables. You add vegetables to this recipe or even take away the ones you don't like. I love to add diced zucchini and mushrooms.
- While I highly recommend the stir fry sauce in this recipe, you can certainly use a favorite store-bought stir fry sauce.
- Use fresh vegetables instead of frozen ones - although the convenience of using frozen will make this recipe WAY quicker.
- You can use shrimp, beef, or pork instead of chicken. (Note: if using shrimp (raw, peeled and deveined), sautee them first. Pressure cook the rice in 1 cup of broth or water instead of ½ cup that the recipe calls for. After rice has cooked add shrimp, vegetables, and stir fry sauce).
How To Make Chicken Fried Rice in Instant Pot
For a printable recipe with full ingredients, see the recipe card below. Okay, let's get cooking!
Make Stir Fry Sauce
- Mix soy sauce, garlic, ginger paste, red pepper flakes, and sesame oil in a small bowl. Set aside.
Saute Chicken
- Add olive oil to the Instant Pot. Preheat the pot using Saute setting, High. Add chicken and saute for 3 to 4 minutes. Turn Instant Pot off.
Add Rice and Pressure Cook
- Add broth and rice to the pot. Stir. Secure pressure cooker lid and seal the vent. Set to Pressure Cook High, 4 minutes cook time.
- Once complete, allow steam to release for 5 minutes, then follow with a quick release.
Scramble Eggs
- Beat eggs in a small bowl.
- Preheat pot using Saute setting, medium heat. Push rice to sides, creating a well in the middle of the pot. Add a drizzle of olive oil to the pot, then the egg.
- Using a spatula, stir fry the eggs in the well until they are almost completely scrambled but still slightly runny.
- Incorporate the scrambled eggs into the rice and chicken.
Add Vegetables
- Add thawed peas and carrots, and green onion. Saute until hot. Turn the Instant Pot off.
- Pour stir fry sauce over the rice and combine it all.
- Add the vegetables and mix it all together
How to Serve
- Adjust seasonings with additional soy sauce, salt, or pepper as needed. Serve and enjoy!
- Serve with a fresh green salad with an Asian style salad dressing.
- If you're hosting an Asian style meal. Serve with other Chinese dishes such as Mongolian Beef and Broccoli, Shrimp Stir Fry, or Instant Pot Pepper Steak.
- Try serving with a noodle or egg drop soup.
Kori's Tips
- Adjust any seasoning to your liking.
- Cut your chicken into uniform pieces 1" for consistent cooking.
- Cook the chicken over high heat. Preheat the pot and oil before adding chicken. The chicken should sizzle when you add it to the pot. If it doesn't sizzle, the oil is not hot enough. I like to test with one piece of chicken. If the pot's not hot, I remove it.
FAQs
Yes! You can easily freeze this chicken fried rice Instant Pot recipe. It makes a great meal prep recipe too. Batch cook, allow to cool, then place in air-tight containers to freeze.
Allow the rice to cool, then place it in an air-tight container in your refrigerator for up to 4 days.
Chicken fried rice will keep up to 4 days if store in an air-tight container in your refrigerator.
Yes, you can use riced cauliflower in place of the rice turning this into a delicious gluten-free, low carb, and keto fried rice recipe! Here's what to do:
1. Make the stir fry sauce and set it aside.
2. Cook the chicken in the preheated pot for 5 minutes using the saute setting at a high temperature.
3. Add 2 cups cauliflower rice and 1 cup broth to the chicken. Set the Instant Pot to Pressure cook on High for 1 minute. Quick-release pressure, then drain any liquids in the pot.
4. Add a little olive oil and add chicken and cauliflower rice back to the pot. Continue with the rest of the recipe from this point.
Yes, absolutely. In this recipe, you cook the chicken for a few minutes before cooking the rice. The rice is then added along with 3/4 cup water.
You do not need a full cup of water because the chicken itself releases liquid into the recipe while it cooks.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Chicken Fried Rice In Instant Pot Recipe
Ingredients
Chicken Fried Rice
- 1 pound chicken breast (boneless & skinless) cut into ½" cubes
- 2 tablespoons olive oil
- 1 cup jasmine rice
- ¾ cup chicken broth or water
- 2 eggs
- 1 cup frozen peas and carrots thawed
- 2 green onions sliced
Stir Fry Sauce
- ¼ cup coconut aminos or soy sauce
- 2 teaspoons garlic minced
- ½ teaspoon ginger paste
- ¼ teaspoon red pepper flakes
- 2 teaspoons sesame oil
Instructions
- Mix soy sauce, garlic, ginger paste, red pepper flakes, and sesame oil in a small bowl. Set aside.
- Add olive oil to the Instant Pot. Preheat the pot using Saute setting, High. Add chicken and saute for 3 to 4 minutes. Turn Instant Pot off.
- Add broth and rice to the pot. Stir. Secure pressure cooker lid and seal the vent. Set to Pressure Cook High, 4 minutes.
- Once complete, allow steam to release for 5 minutes, then follow with a quick release.
- Beat eggs in a small bowl.
- Preheat pot using Saute setting, medium heat. Push rice to sides, creating a well in the middle. Add a little olive oil to the center, then add the egg.
- Using a spatula, stir fry the eggs in the well until they are almost completely scrambled but still slightly runny.
- Incorporate the scrambled eggs into the rice and chicken.
- Add thawed peas and carrots, and green onion. Saute until hot. Turn the Instant Pot off.
- Pour stir fry sauce over the rice and combine it all.
- Adjust seasonings with additional soy sauce, salt, or pepper as needed. Serve and enjoy!
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use pork, beef, or shrimp. (Note: if using shrimp (raw, peeled, and deveined), saute them first. Pressure cook the rice in 1 cup of broth or water instead of the ¾ cup that the recipe calls for. After the rice has been cooked, add shrimp, vegetables, and stir fry sauce). Try different vegetables such as diced zucchini and mushrooms.
- Store-bought stir fry sauce can be substituted for the recipe version.
Nutrition
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