This Instant Pot Chicken Fried Rice is a flavor-packed, one-pot wonder that brings the vibrant tastes of Asian cuisine to your table in just 35 minutes. Juicy chicken, fluffy rice, and crisp veggies come together in a savory symphony, kissed with the umami richness of soy sauce and a hint of garlic. It’s the perfect balance of hearty protein and wholesome carbs, making it a satisfying meal that’s as nourishing as it is delicious.
With minimal prep and hands-off cooking, this dish delivers restaurant-quality results without the fuss. The tender chicken, slightly caramelized rice, and pops of colorful vegetables create a medley of textures that’s simply irresistible. Whether you’re craving comfort or need a quick weeknight dinner, this recipe is your ticket to a flavorful escape.
What You’ll Need for Instant Pot Chicken Fried Rice
- 2 cups white rice, rinsed (use jasmine or basmati for extra flavor)
- 2 cups water
- 3 Tablespoons toasted sesame oil (or substitute with vegetable oil if needed)
- 1 small onion, finely diced
- 10 ounces frozen peas and carrots mixture (or use fresh veggies for a crunchier texture)
- 1½ pounds diced cooked chicken (rotisserie chicken works great, or try our Instant Pot shredded chicken recipe)
- 1 Tablespoon butter
- 4 eggs, lightly beaten
- 2 Tablespoons lite soy sauce (or use tamari for a gluten-free option)
- 1 Tablespoon sesame seeds
- Salt and pepper, to taste
- Sliced green onions, optional garnish
- Sesame seeds, optional garnish
How to Make Instant Pot Chicken Fried Rice
- Cook the rice: Add rinsed rice and water to the bottom of the Instant Pot. Secure the lid, ensuring the valve is on SEALING (not venting). Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
- Release pressure: When the timer ends, let the pressure naturally release for 10 minutes, then perform a quick-release for any remaining pressure. Fluff the rice with a fork, transfer it to a bowl, and cover loosely with foil.
- Prepare the pot: Rinse the pot liner to remove any stuck rice grains (no need to wash it completely). Add toasted sesame oil to the Instant Pot. Press CANCEL, then press SAUTE.
- Cook the veggies and chicken: Once the oil is hot, add the diced onion and sauté for 2 minutes. Add the frozen peas and carrots, diced chicken, and butter. Cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
- Scramble the eggs: Push the ingredients to one side of the pot and pour in the beaten eggs. Cook, stirring constantly, until the eggs begin to set, then fold them into the vegetable and chicken mixture until fully cooked.
- Combine everything: Press CANCEL to turn off the pot. Fold in the cooked rice, soy sauce, and sesame seeds. Season with salt and pepper to taste.
- Serve: Dish up the fried rice warm, garnished with sliced green onions and extra sesame seeds if desired. Enjoy!
Easy Sauce and Topping Ideas
Elevate your Instant Pot Chicken Fried Rice with a drizzle of sriracha mayo (mix 2 tablespoons mayo with 1 teaspoon sriracha) or a splash of hoisin sauce for a sweet and savory twist. For extra crunch, sprinkle with crushed peanuts or crispy fried onions. Don’t forget the classic garnish of sliced green onions and sesame seeds for a fresh finish!
Perfect Pairings: Serving Suggestions
Pair this hearty fried rice with steamed dumplings or egg drop soup for a complete meal. For a lighter option, serve alongside a simple cucumber salad tossed with rice vinegar and sesame oil. It’s also great as a standalone dish for a quick lunch or dinner!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and microwave in 30-second intervals, stirring in between, until heated through. For best results, reheat in a skillet with a splash of oil to restore that fresh-cooked texture.
Recipe Variations to Try
Swap out the chicken for shrimp or tofu for a protein change-up. Add pineapple chunks for a sweet and tangy twist, or toss in broccoli florets for extra veggies. If you’re feeling adventurous, use brown rice instead of white—just adjust the cooking time to 22 minutes under pressure.
Time-Saving Tips for Busy Cooks
Use pre-cooked rotisserie chicken or make a double batch of chicken in your Instant Pot earlier in the week to save time. Keep a bag of frozen peas and carrots on hand for quick veggie prep. You can also cook the rice ahead of time and store it in the fridge for up to 2 days before making the fried rice.
Instant Pot Chicken Fried Rice
Equipment
- Instant Pot
Ingredients
- 2 cups white rice, rinsed
- 2 cups water
- 3 Tablespoons toasted sesame oil
- 1 small onion, finely diced
- 10 ounces frozen peas and carrots mixture
- 1½ pounds diced cooked chicken rotisserie chicken works great or our Instant Pot shredded chicken
- 1 Tablespoon butter
- 4 eggs, lightly beaten
- 2 Tablespoons lite soy sauce
- 1 Tablespoon sesame seeds
- salt and pepper, to taste
- sliced green onions, optional garnish
- sesame seeds, optional garnish
Instructions
- Add rinsed rice and water to the bottom of the Instant Pot, then secure the lid, making sure the valve is on SEALING not venting.
- Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then do a quick-release of the remaining pressure.
- Fluff the rice with a fork, then remove the rice to a separate bowl and cover loosely with foil.
- Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
- Add toasted sesame oil to the Instant Pot. Press the CANCEL button and then press the SAUTE button.
- When oil gets hot, add onion to the pot and saute 2 minutes.
- Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
- Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
- Turn the pot off by pressing the CANCEL button, then fold in the cooked rice, soy sauce and sesame seeds. Add salt and pepper as needed.
- Serve warm with sliced green onions and additional sesame seeds for garnish, if desired.