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    Home » Recipes » Main Dishes

    Instant Pot Chicken Fried Rice

    Published: Jan 21, 2021 · Modified: Jan 31, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

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    Need a quick and easy weeknight meal? This instant pot chicken fried rice is sure to check all the boxes! It’s simple, just as fast as takeout, and is packed full of great Asian-inspired flavors. Just prep the ingredients, throw them into your instant pot or pressure cooker, and you’ll have a deliciously healthy dinner on the table in minutes!

    Chicken fried rice in a black bowl with chopsticks across the top.
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    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe

    📋 About the Recipe

    Instant pot chicken fried rice is a complete meal all on its own. There’s really no need to fuss with anything else. Because it incorporates lots of vegetables, rich protein, and grains, it’s sure to keep you and your entire family full for hours. This fried rice is lighter and healthier than takeout, but tastes just like the hibachi style rice we all know and love.

    Quicker and easier than stovetop chicken fried rice, this simpler version allows you to put everything into the instant pot and make it do all the work for you. Instead of pre-cooking the rice and baking the chicken separately, you add both to the same pot, making cooking, as well as cleaning, a complete breeze!

    Leftover instant pot fried rice is perfect for on-the-go, pack it for workday or school lunches or serve it as a side dish to the next night's dinner with other Asian-inspired meals, such as this air fryer almond chicken in honey soy sauce.

    Looking for some other instant pot recipe ideas? Try these!

    • Instant Pot Chicken Rice Soup
    • Instant Pot Chicken Alfredo
    • Instant Pot Chicken Tikka Masala

    🛒 Ingredients

    Labelled ingredients (see recipe for details).

    A few notes about the ingredients:

    1. You can substitute the chicken breast for shrimp, pork, or steak, just add the protein of your choosing in place of the chicken and cook it according to the same recipe instructions.
    2. If you prefer vegetarian fried rice, omit the chicken and use vegetable broth or water instead of chicken broth. You can also omit the eggs if you don’t eat eggs.
    3. This recipe was tested using long grain basmati white rice. Any variations or substitutions to the rice may result in a different overall texture.
    4. If you would like fewer servings of rice, halve the amounts of all the ingredients but cook them for the same amount of time, following all the same instructions.

    📓 Instructions

    Prep all of your ingredients so that they’re ready to be thrown into the instant pot when the instructions say to do so.

    Thoroughly rinse the rice in a fine mesh strainer to release any extra starches. Set it aside.

    Drizzle some olive oil in the bottom of your instant pot and set it to the sauté setting. Add whisked egg, salt, and pepper. Continuously stir until the egg is cooked through, making sure it doesn’t stick to the bottom of the pot.

    Cooked egg in a glass bowl.

    Remove the egg and any remnants left on the bottom. (If the egg leaves a residue, you will get a burn warning while cooking the rice, so make sure to scrape it clean with some oil and a spatula or wooden spoon.)

    Sautéed chicken, onions, corn, and carrots in the bottom of an instant pot.

    Then, drizzle 1 tablespoon toasted sesame oil into the instant pot and sauté the chicken. Once the chicken is nearly cooked through, add the onions and carrots. Cook until the onions become translucent and soft, again scraping the bottom of the pot so nothing sticks.

    Add in the garlic, ginger, corn, and rice. If the food starts sticking, add a little more oil. Toast the rice for about 2 minutes.

    Cooked rice and veggies in the instant pot.

    Pour in the chicken broth and stir. Cover the instant pot and pressure cook on high with the lever in the sealing position for 6 minutes. Once the time is up, allow it to sit and do a natural release for 10 minutes (don’t do anything).

    After the 10 minutes are up, do a manual release by turning the lever to “venting.” Once the pressure is fully released, remove the lid, and add in the soy sauce, additional 2 tablespoons toasted sesame oil, scallions, eggs, and frozen peas (they will defrost in the warm rice).

    Stir to combine everything. Serve warm and enjoy!

    Finished instant pot fried rice with peas, carrots, egg, and onions covered in soy sauce and sesame oil.

    🔍 FAQs

    What other protein can I add besides chicken?

    If you want to switch things up, you can add steak, pork, or shrimp instead of chicken. Follow all the same instructions.

    You can also make this recipe vegetarian by leaving out the chicken, eggs, and chicken broth, using vegetable broth or water instead.

    What other rice can I use besides white basmati rice? What is the best rice for fried rice?

    This recipe was tested using white long grain basmati rice. Other types of long grain white rice should get the same results. This is the most common type of rice used for fried rice and is highly recommended.

    However, if you choose to use a different rice, you’ll need to adjust the cook time accordingly:

    If you prefer to use long grain brown rice, add it instead of the white rice and cook everything on high pressure for 15 minutes. Then, do a 5 minute natural release before turning the knob to “venting” and follow the rest of the recipe instructions. 

    For a medium grain rice, like jasmine rice, cut the cook time to 5 minutes on high pressure. Then, allow it to naturally release for 8 minutes before turning the knob to “venting.” Follow the rest of the recipe instructions.

    With all kinds of rice, be sure to rinse it thoroughly before adding it to the instant pot and cooking. Rinsing will remove any additional starches and will help lessen the chances of the fried rice becoming overly sticky or mushy.

    Do you have to cook the rice before?

    For traditional fried rice, it’s often better to cook the rice before and “fry” it cold so that it gets that rich fried taste. However, for this quick and easy instant pot version, you do NOT need to precook the rice. Instead, you add it to the instant pot to cook with all the other delicious flavors. In turn, it absorbs the flavor of the other ingredients and becomes toasty and fried-flavored from the addition of the toasted sesame oil.

    What’s the difference between Chinese fried rice and Thai fried rice?

    This recipe is inspired by Chinese fried rice, which traditionally uses soy sauce to add a salty flavor to the rice. Alternatively, Thai fried rice uses fish sauce for its own flavor and saltiness. Often, Chinese fried rice includes more vegetables, whereas Thai fried rice may include other variations, such as cucumber, lime, Thai basil, pineapple, or chilis. 

    💭 One More Tip

    This instant pot chicken fried rice makes a fairly large batch of rice. It stores really well in the refrigerator for up to 5 days. Serve it as a main dish, then as a side dish on the following days, or pack it for lunches during the week.

    Close up of instant pot chicken fried rice garnished with parsley in a gray bowl.

    🍴 Related Recipes

    • Instant Pot Chicken Rice Soup
    • Instant Pot Chicken Pot Pie
    • Perfect Instant Pot Sushi Rice
    • Homemade Beef and Bacon Instant Pot Dirty Rice

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Instant pot chicken fried rice in a gray bowl with chopsticks on top and a glass of white wine to the top left.

    Instant Pot Chicken Fried Rice

    This instant pot chicken fried rice is the best quick and easy weeknight meal! It’s simple, just as fast as takeout, and is packed full of great Asian-inspired flavors. Just prep the ingredients, throw them into your instant pot or pressure cooker, and you’ll have a deliciously healthy dinner on the table in minutes!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Asian, Chinese
    Prep Time: 15 minutes
    Cook Time: 16 minutes
    Total Time: 31 minutes
    Servings: 10 servings
    Calories: 251kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • instant pot or pressure cooker

    Ingredients

    • 2 cups basmati or long grain rice
    • 3 eggs
    • olive oil for drizzling
    • 1 chicken breast diced small
    • ½ a yellow onion diced
    • ½ cup carrot diced
    • 2 garlic cloves minced
    • ½ teaspoon freshly grated ginger
    • ¾ cups canned or frozen corn
    • 2 cups chicken broth
    • 3 tablespoon low sodium soy sauce
    • 3 tablespoon toasted sesame oil separated into 1 tablespoon to cook chicken and 2 tablespoon to add to rice
    • 1 ½ tablespoon scallions sliced thin
    • 1 cup frozen peas

    Instructions

    • Prep all of your ingredients so that they’re ready to be thrown into the instant pot when the instructions say to do so.
    • Thoroughly rinse the rice in a fine mesh strainer to release any extra starches. Set it aside.
    • Drizzle some olive oil in the bottom of your instant pot and set it to the sauté setting. Add whisked egg, salt, and pepper. Continuously stir until the egg is cooked through, making sure it doesn’t stick to the bottom of the pot.
    • Remove the egg and any remnants left on the bottom. (If the egg leaves a residue, you will get a burn warning while cooking the rice, so make sure to scrape it clean with some oil and a spatula or wooden spoon.)
    • Then, drizzle 1 tablespoon toasted sesame oil into the instant pot and sauté the chicken. Once the chicken is nearly cooked through, add the onions and carrots. Cook until the onions become translucent and soft, again scraping the bottom of the pot so nothing sticks.
    • Add in the garlic, ginger, corn, and rice. If the food starts sticking, add a little more oil. Toast the rice for about 2 minutes.
    • Pour in the chicken broth and stir. Cover the instant pot and pressure cook on high with the lever in the sealing position for 6 minutes. Once the time is up, allow it to sit and do a natural release for 10 minutes (don’t do anything).
    • After the 10 minutes are up, do a manual release by turning the lever to “venting.” Once the pressure is fully released, remove the lid, and add in the soy sauce, additional 2 tablespoon toasted sesame oil, scallions, eggs, and frozen peas (they will defrost in the warm rice).
    • Stir to combine everything. Serve warm and enjoy!

    Notes

    1. You can substitute the chicken breast for shrimp, pork, or steak, just add the protein of your choosing in place of the chicken and cook it according to the same recipe instructions.
    2. If you prefer vegetarian fried rice, omit the chicken and use vegetable broth or water instead of chicken broth. You can also omit the eggs if you don’t eat eggs.
    3. This recipe was tested using long grain basmati white rice. Any variations or substitutions to the rice may result in a different overall texture.
    4. If you would like fewer servings of rice, halve the amounts of all the ingredients but cook them for the same amount of time, following all the same instructions.
    5. This instant pot chicken fried rice makes a fairly large batch of rice. It stores really well in the refrigerator for up to 5 days. Serve it as a main dish, then as a side dish on the following days, or pack it for lunches during the week.

    Nutrition

    Calories: 251kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 385mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1299IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg
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    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

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