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Top shot of Instant Pot Chicken Fried Rice recipe in a white bowl.
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BEST Instant Pot Chicken Fried Rice

Love chicken fried rice? Then you'll really love how easy and delicious this Instant Pot Chicken Fried Rice is! Savory, flavorful, and comforting. Made with wholesome ingredients, this foolproof recipe is the BEST and can be made entirely in the Instant Pot!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 387kcal

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

TIPS:
  • 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.
 
REFRIGERATING/FREEZING:
  • 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!

Nutrition

Calories: 387kcal | Carbohydrates: 41g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 874mg | Potassium: 674mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5841IU | Vitamin C: 49mg | Calcium: 84mg | Iron: 2mg