Welcome to your new favorite weeknight dinner recipe! This Instant Pot Chicken Fried Rice has been on repeat in our home because it’s so easy to make, can make a big batch, and is the ultimate recipe for making ahead of time. It’s made with simple, healthy ingredients and loaded with the best stir-fry flavors!
RELATED: Thai Pineapple Fried Rice
In this post
Ingredients
This recipe uses simple and easy-to-find ingredients. Here’s what you’ll need!
The chicken
Boneless skinless chicken breast is the best option for chicken fried rice since it’s easy to cube, flavor, and cook!
Best rice for fried rice
Jasmine rice is the best for fried rice. Its perfectly fluffy, holds it’s shape, and doesn’t get mushy. This makes it perfect for stir-fry!
The veggies
I recommend using raw vegetables for this chicken fried rice recipe. Frozen vegetables tend to produce too much liquid, making them difficult for stir-fry recipes in the Instant Pot!
What if I want to use frozen vegetables?
If you don’t feel like chopping up the veggies or only have frozen vegetables on hand, you can still make a tasty chicken fried rice! Simply replace the raw vegetables with frozen in the recipe and cook until tender. Then remove any remaining liquid before adding in the chicken.
Fried rice seasoning
Ground ginger, oregano, salt, and pepper make up the fried rice seasoning in this yummy recipe!
Stir-fry sauce
Stir-fry sauce is made from a combination of sesame oil, honey (or agave), and soy sauce. You can also use Tamari instead of soy sauce for a gluten-free option!
Making Chicken Fried Rice in an Instant Pot (step by step photos)
Making Instant Pot Chicken Fried Rice is actually VERY easy to do! I’ve seen many different methods for making chicken fried rice in the Instant Pot, but after many many tests, I truly believe this method is the best. Here’s how to make it:
1. Sauté the veggies (except for the peas) in the Instant Pot.
2. Set the veggies aside and sauté the chicken and seasoning.
3. Add in the eggs and scramble.
4. Set aside, then add in the rice and cook on manual pressure.
5. Add the veggies, chicken, and eggs back in.
6. Sauté with oil and stir-fry sauce ingredients!
Using the “Sauté” feature on an Instant Pot
If you’ve never used the sauté feature on an Instant Pot, get ready for a life changing experience! This option makes it so easy to cook entire meals in the Instant Pot, especially when there are both pressure cooking and sautéing options involved in the recipe. Here are a few tips about how to sauté in the Instant Pot:
- Make sure to use plenty of oil (I love avocado oil!) to prevent sticking and burning, as the Instant Pot is made of stainless steel and isn’t non-stick.
- The Instant Pot gets hot VERY quickly, and stays pretty hot, so be sure to have ingredients ready to go!
- Because of the shape of the Instant Pot, it holds a lot of heat. When you are almost done sautéing, be sure to turn it off so that it doesn’t over cook the food.
- Along the same lines, be sure to remove food promptly so that it doesn’t continue to cook after sautéing!
While I personally love sautéing in a non-stick or stainless steel pan for most recipes, I have to say that this is a REALLY nice feature in order to make everything in the Instant Pot and save on having to wash too many dishes!
Making rice in an Instant Pot
Cooking rice in the Instant Pot is incredibly quick and easy! While there is a “Rice” button available, I personally like to cook on “Manual” pressure. For jasmine rice: simply add the right amount of water, cook on high-pressure for about 1-3 minutes (depending on the amount), and let naturally vent for 4-5 minutes. Set the venting knob to “Venting” for a quick release and remove the lid once the float valve drops. Fluff the rice with a fork!
To be honest, I don’t think I’ll ever be able to cook rice any other way now that I’ve experience how quick and easy it is in the Instant Pot. So amazing!
Tips for success
- Add more oil as needed to prevent burning.
- Use fresh veggies as they hold their shape better!
- If using frozen veggies, simply drain any remaining liquid after cooking.
- The instant pot adds a lot of moisture, so I recommend sautéing the chicken and vegetables before cooking the rice.
- In a rush? Save time by sautéing the veggies, chicken, and scrambled eggs in a non-stick sauté pan while the rice cooks in the Instant Pot.
This Instant Pot Chicken Fried Rice recipe is the BEST!
Even my toddler loves this delicious recipe! It’s so easy to make, flavorful, and one that the entire family will love. If you’re looking for a go-to healthy weeknight dinner recipe, this Instant Pot Chicken Fried Rice is truly one of my favorites!
More quick and easy healthy dinners
- Crockpot Chicken and Rice
- Creamy Healthy Chicken Enchilada Skillet
- Thai Pineapple Fried Rice
- Creamy White Chicken Chili
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BEST Instant Pot Chicken Fried Rice
Equipment
Ingredients
- 2 Tbsp avocado oil
- 1/2 small chopped yellow onion
- 2 tsp minced garlic
- 1 1/2 cups chopped carrots (about 4-6 carrots)
- 3 cups broccoli florets (about 1 large broccoli head)
- 2 medium chicken breasts (about 1 1/2 lbs, cubed)
- 1 tsp oregano
- 1 tsp ground ginger
- salt/pepper (to taste)
- 2 large eggs
- 1 cup jasmine rice (dry)
- 1 1/3 cup water (or broth)
- 1/2 cup frozen peas
- 2 Tbsp sesame oil
- 2 Tbsp honey
- 1/3 cup soy sauce (or tamari)
- 1 Tbsp sesame seeds (optional)
Instructions
- Set the Instant Pot to "Sauté" and let it heat up.
- Cook the chopped onions and miced garlic in half of the avocado oil for 2-3 minutes.
- Add in the chopped carrots and broccoli, then cook for another 5-7 minutes (or until the vegetables just begin to soften).
- Remove the vegetables from the Instant Pot and set aside.
- Add in the remaining avocado oil, chicken, oregano, ginger, salt, and pepper.
- Cook for 5-7 minutes (or until the chicken is almost fully cooked), adding more oil as needed to prevent burning.
- Make a "hole" in the middle and pour the eggs into it, letting them set for about 3 minutes.
- Scramble the eggs for 2 -3 minutes, then mix and cook with the chicken.
- Turn off the Instant Pot.
- Remove the chicken and scrambled eggs and set aside with the vegetables.
- If burning has occured, deglaze the Instant Pot with a little bit of warm water (about 1/8 cup).
- Add in the rice and water, then mix.
- Place the lid on the Instant Pot, set the pressure release valve to "Sealing" and set to "Manual" (high) pressure for 1 minute.
- Once the countdown has finished, let the Instant Pot naturally release on the "Keep Warm" setting for another 4 minutes.
- Set the pressure release valve to "Venting" for a quick release.
- Once the float valve has dropped, open the lid and fluff the rice.
- Set the Instant Pot back to "Sauté".
- Mix in the sesame oil and frozen peas, stir.
- Mix in the set aside chicken, eggs, and vegetables.
- Add in the honey and soy sauce.
- Mix until everything is warm and evenly coated.
- Turn off the Instant Pot, serve and top with sesame seeds (optional), and enjoy!
Notes
- Add more oil as needed to prevent burning.
- Use fresh veggies as they hold their shape better!
- If using frozen veggies, simply drain any remaining liquid after cooking.
- The instant pot adds a lot of moisture, so I recommend sautéing the chicken and vegetables before cooking the rice.
- In a rush? Save time by sautéing the veggies, chicken, and scrambled eggs in a non-stick sauté pan while the rice cooks in the Instant Pot.
- To refrigerate this recipe, simply let it cool down and place in an airtight container. Store in the refrigerator for up to a week!
- To freeze, let the recipe cool in the refrigerator in a container without the lid for about an hour. Place an airtight lid on it and freeze for up to 3 months!
Katie says:
Oh my, I’m always up for new crock pot recipes and this sounds awesome!
Katie xoxo
Ramona says:
I have made this chicken fried rice for dinner last night and it was absolutely delicious. We all really enjoyed the dinner, my husband in particular. He really loves anything that’s chicken and rice. Lovely recipe! Will definitely make it again.
Kari Heron says:
This was indeed the perfect instant pot recipe and it came out a blazing success so we are winning!
Jacqueline Debono says:
This is such a great weeknight meal. Everything cooked in one pot and pretty easy to put together. Will be making it again!
Julie @ Running in a Skirt says:
What a great recipe for chicken fried rice. I love that this one can be made in the instant pot. My family loved it and I will make it again.
Lesli Schwartz says:
Looks delish! I love all of the veggies in this fried rice! And using the IP makes is so easy!
Amy Liu Dong says:
The chicken recipe looks delicious and so enticing. What I love about this recipe is that it’s easy to prepare and cook. I’ll definitely make this at home for the whole family.
Emily says:
I love using my instant pot lately, it makes weekday dinners so convenient. My family loved this instant pot fried rice and we are adding It to the rotation!
Jere Cassidy says:
I finally got an IP am glad to have another recipe to try, and especially fried rice.
Stine Mari says:
Great idea to use so much broccoli in the fried rice, that extra vegetable boost is so delicious!
Chef Dennis says:
what an easy to prepare delicious recipe! This is definitely a keeper!!