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Instant pot chicken fried rice in a serving bowl.
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Instant Pot Chicken Fried Rice

This Instant Pot Chicken Fried Rice is the ultimate easy weeknight meal. It's simple, equally as quick as ordering takeout, and packed full of umami flavor. Simply spend 20 minutes prepping this family favorite and enjoy as a hearty main or savory side dish.
Course Main Course, Side Dish
Cuisine Asian, Chinese
Diet Gluten Free, Kosher
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 6 servings
Calories 503kcal
Cost $15

Equipment

Ingredients

  • 3 tablespoons olive oil, divided
  • 3 large eggs, beaten
  • 1 raw chicken breast, diced
  • 1 cup diced yellow onion (about ½ an onion)
  • 1 cup diced carrots
  • 2 cups basmati or long grain rice
  • ¾ cup canned or frozen corn
  • 2 teaspoons minced garlic (about 2 cloves)
  • ½ teaspoon freshly grated ginger
  • 2 cups low sodium chicken broth
  • 5 tablespoons low sodium soy sauce
  • 3 tablespoons toasted sesame oil
  • 1 ½ tablespoons thinly sliced scallions
  • 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.
  • Set instant pot to the sauté setting. Drizzle olive oil in the bottom of your instant pot. Once hot, add beaten eggs. 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. Add another 1 tablespoon of olive oil to the pot. Once hot, add the diced chicken. Cook chicken until nearly cooked through, about 3 minutes.
  • Add the onions and carrots. Cook for about 3 to 5 minutes, until the onions become translucent and soft, again scraping the bottom of the pot so nothing sticks.
  • Add in the rice, corn, garlic, and ginger. Toast the rice in the instant pot for about 2 minutes, stirring so the bottom doesn't burn.
  • Pour in the chicken broth and stir. Cover the instant pot. Place the valve in the "sealing" position and pressure cook on high for 6 minutes.
    Once the time is up, let the pot naturally release pressure for 10 minutes before switching the valve to the "venting" position and manually releasing any remaining pressure.
  • Remove the lid. Add in the cooked eggs, soy sauce, toasted sesame oil, scallions, and frozen peas (they will defrost in the warm rice). Stir to coat everything in the soy sauce and sesame oil.
  • Serve warm as a side or main dish.

Notes

  1. 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.
  2. This recipe was tested using long grain basmati white rice. Any variations or substitutions to the rice may result in a different overall texture.

Nutrition

Calories: 503kcal | Carbohydrates: 64g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 599mg | Potassium: 572mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3945IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 2mg