I turned classic chicken fried rice into an Instant Pot Chicken Dinner Ideas recipe, combining tender chicken, fluffy scrambled eggs, and crisp vegetables with perfectly seasoned rice for a quick, no-fuss weeknight meal.

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I used to order takeout every week till I figured out how to make Instant Pot Chicken Fried Rice that actually tastes better than the restaurant stuff. I love how jasmine rice steams up with savory pockets of flavor while bite sized pieces of boneless skinless chicken breasts stay juicy, and the whole thing comes together fast.

This is the kind of Insta Pot Rice Recipe I make when I’m running late but still want something satisfying, and honestly it ranks with the Best Chicken Instant Pot Recipes I’ve tried. Try it once, you might stop dialing for delivery.

Ingredients

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Aromatic long grain rice, adds carbs and light floral fragrance, cooks fluffy, not too sticky
Lean protein, keeps dish hearty, absorbs soy flavors, low fat when trimmed
Adds silky texture and extra protein, binds rice so bites are richer
Salty umami booster, adds savory depth, watch sodium levels if you care
Tiny amount gives nutty aroma and flavor, strong so use sparingly
Adds sweetness, color and fiber, small veggies that bulk up nutrition
Punchy aromatics, boosts flavor without calories, minced for quick even cooking
Fresh, sharp finish, adds crunch and mild oniony brightness right at end

Ingredient Quantities

2 cups jasmine rice

2 cups water or low sodium chicken broth

1 pound boneless skinless chicken breasts cut into bite sized pieces

2 large eggs lightly beaten

1 small yellow onion diced

3 cloves garlic minced

1 cup frozen peas and carrots

3 tablespoons soy sauce (low sodium works)

1 tablespoon oyster sauce optional

2 tablespoons vegetable oil or neutral oil

1 teaspoon sesame oil

3 green onions thinly sliced

Salt and black pepper to taste

How to Make this

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1. Rinse 2 cups jasmine rice under cold water until runoff is mostly clear, drain well.

2. Turn Instant Pot to Sauté, add 1 tablespoon vegetable oil, season 1 pound bite sized chicken with salt and black pepper and cook until no pink remains about 4-5 minutes, remove chicken to a plate.

3. Add the other tablespoon of oil to the pot, sauté 1 small diced yellow onion until soft 2-3 minutes, add 3 cloves minced garlic and cook about 30 seconds.

4. Add the drained rice and stir/ toast for about 1 minute, pour in 2 cups water or low sodium chicken broth, scrape the bottom with a wooden spoon to deglaze and pick up browned bits, stir in 3 tablespoons soy sauce and 1 tablespoon oyster sauce if using.

5. Return the cooked chicken to the pot, sprinkle 1 cup frozen peas and carrots on top, do not stir everything together, close lid and set to High Pressure for 4 minutes.

6. Let the pot sit for 10 minutes natural release, then quick release any remaining pressure and open the lid.

7. Push the rice and chicken to one side of the pot, add 1 teaspoon sesame oil and pour in the 2 lightly beaten eggs into the cleared side, use the Sauté function and a spatula to scramble the eggs until just set then mix everything together.

8. Stir in 3 thinly sliced green onions, taste and adjust seasoning with salt black pepper or a splash more soy sauce if needed.

9. Fluff the rice, serve right away and drizzle extra sesame oil or sprinkle more green onions if you want.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Fine mesh sieve or small colander for rinsing rice
3. Cutting board and a sharp chef knife
4. Measuring cups and measuring spoons
5. Wooden spoon to deglaze and stir
6. Heatproof silicone spatula for scrambling and folding
7. Small bowl and a fork for lightly beating the eggs
8. Plate or shallow bowl to rest the cooked chicken before adding back

FAQ

Q: Can I cook the uncooked rice and raw chicken together in the Instant Pot?

A: Yes. Rinse the jasmine, use a 1 to 1 rice to liquid ratio (2 cups rice to 2 cups water or broth), add the bite sized chicken, cook on High pressure for about 6 minutes and do a quick release. Check chicken reaches 165°F, and brown the chicken first in Sauté mode if you want more flavor.

Q: How do I stop the rice from getting mushy?

A: Rinse the rice until water runs clear, use exactly 1:1 liquid, avoid adding extra sauces before pressure cooking, and quick release right after the cook time. Also dont overcook in Sauté mode afterward or it will break down more.

Q: Can I use leftover cooked chicken or frozen chicken?

A: Absolutely. For leftover cooked chicken just stir it in at the end so it warms through. For frozen raw chicken you can cook it from frozen but increase pressure time a little or thaw first for even cooking.

Q: How do I get that "fried rice" texture and scramble the eggs without overcooking them?

A: After pressure cooking, switch to Sauté, push rice to the side, add a splash of oil and pour in beaten eggs in the cleared space, scramble quickly, then mix everything together. For a slightly crispier texture, finish in a hot skillet on the stovetop for a minute or two.

Q: Can I make this vegetarian or swap ingredients?

A: Yes. Use vegetable broth instead of chicken, swap chicken for firm tofu or extra veggies, and skip oyster sauce or use a vegetarian mushroom sauce. Frozen peas and carrots work fine as written.

Q: How long can I store leftovers and best way to reheat?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a hot skillet with a little oil or microwave covered, stirring once or twice. You can freeze up to 2 months but texture will be a bit softer after thawing.

Instant Pot Chicken Fried Rice Recipe Substitutions and Variations

Jasmine rice: swap with long grain white rice or basmati for a similar light texture. If you try brown rice you’ll need more liquid and much longer pressure time so it’s usually better to use pre-cooked brown rice or cook it separately.
Chicken breasts: replace with boneless skinless chicken thighs for juicier meat, they hold up better in the Instant Pot. For a vegetarian twist use firm tofu, press, cube and pan-fry before mixing in.
Soy sauce: use tamari for gluten free, or coconut aminos if you want a lower sodium soy-free option; remember coconut aminos is a bit sweeter so taste and adjust salt.
Eggs: swap with crumbled firm tofu for a vegan option (add a pinch of turmeric for color), or just omit and toss in extra veggies like bell pepper or snap peas for more texture.

Pro Tips

– Pat the chicken pieces dry and salt them ahead of searing, it helps them brown faster and not steam, and if they look crowded cook them in two batches or they’ll just stew.

– Rinse the jasmine until the water is mostly clear then toss it in the hot oil for a minute to toast, that little step gives more flavor and makes the grains separate better; using low sodium chicken broth instead of water also boosts depth without extra salt.

– Always deglaze the bottom really well before sealing, scrape up every browned bit with a wooden spoon, that stops the burn error and adds big umami to the whole pot.

– Let the pot rest with a natural release for several minutes before quick releasing, it keeps the rice from being gluey, and scramble the eggs separately or to one side and fold in gently so they stay tender not rubbery.

Instant Pot Chicken Fried Rice Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

684

kcal

Equipment: 1. Instant Pot or other electric pressure cooker
2. Fine mesh sieve or small colander for rinsing rice
3. Cutting board and a sharp chef knife
4. Measuring cups and measuring spoons
5. Wooden spoon to deglaze and stir
6. Heatproof silicone spatula for scrambling and folding
7. Small bowl and a fork for lightly beating the eggs
8. Plate or shallow bowl to rest the cooked chicken before adding back

Ingredients

2 cups jasmine rice
2 cups water or low sodium chicken broth
1 pound boneless skinless chicken breasts cut into bite sized pieces
2 large eggs lightly beaten
1 small yellow onion diced
3 cloves garlic minced
1 cup frozen peas and carrots
3 tablespoons soy sauce (low sodium works)
1 tablespoon oyster sauce optional
2 tablespoons vegetable oil or neutral oil
1 teaspoon sesame oil
3 green onions thinly sliced
Salt and black pepper to taste

Directions

Rinse 2 cups jasmine rice under cold water until runoff is mostly clear, drain well.
Turn Instant Pot to Sauté, add 1 tablespoon vegetable oil, season 1 pound bite sized chicken with salt and black pepper and cook until no pink remains about 4-5 minutes, remove chicken to a plate.
Add the other tablespoon of oil to the pot, sauté 1 small diced yellow onion until soft 2-3 minutes, add 3 cloves minced garlic and cook about 30 seconds.
Add the drained rice and stir/ toast for about 1 minute, pour in 2 cups water or low sodium chicken broth, scrape the bottom with a wooden spoon to deglaze and pick up browned bits, stir in 3 tablespoons soy sauce and 1 tablespoon oyster sauce if using.
Return the cooked chicken to the pot, sprinkle 1 cup frozen peas and carrots on top, do not stir everything together, close lid and set to High Pressure for 4 minutes.
Let the pot sit for 10 minutes natural release, then quick release any remaining pressure and open the lid.
Push the rice and chicken to one side of the pot, add 1 teaspoon sesame oil and pour in the 2 lightly beaten eggs into the cleared side, use the Sauté function and a spatula to scramble the eggs until just set then mix everything together.
Stir in 3 thinly sliced green onions, taste and adjust seasoning with salt black pepper or a splash more soy sauce if needed.
Fluff the rice, serve right away and drizzle extra sesame oil or sprinkle more green onions if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.