Craving takeout but don’t want to change out of your cozy clothes? Say no more, friend. This Instant Pot Chicken Fried Rice is my go-to weeknight hero—quick, hearty, totally satisfying, and it tastes just like your favorite takeout (but fresher and faster!). Trust me, once you try this, you may never go back to the takeout menu again.
Why You’ll Love This Recipe
Okay let me tell you, this one came to life during a week when life was a *little* too much (you know the type). I needed something fast, filling, and kid-approved—and boom, this beauty entered the chat. Bonus: it’s a total pantry-friendly dinner!
- One-pot wonder: everything cooks up right in the Instant Pot—less mess, fewer dishes!
- Quicker than takeout and twice as fresh.
- Perfect for meal prep—you’ll love those delicious leftovers.
- Family-friendly and customizable to picky eaters or add-in lovers.
Ingredients Breakdown
Essentials
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 cups cooked jasmine or long grain rice, chilled
- 2 tablespoons sesame oil (or vegetable oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 1/4 cup low sodium soy sauce
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
- 1/2 cup chicken broth or water
Pro Tips
- Use leftover rice from the night before—cold rice prevents clumping and gives the best fried rice texture.
- Chicken thighs stay juicier under pressure, but breasts work if that’s what you have on hand!
- A splash of oyster sauce or hoisin can be added for that extra umami goodness.
Step-by-Step Instructions
- Turn your Instant Pot to Sauté mode. Add 1 tablespoon of sesame oil, then cook the diced chicken with a pinch of salt and pepper until lightly browned—about 4 minutes. Remove and set aside.
- Add the remaining sesame oil, then sauté onion and garlic for 1-2 minutes until fragrant.
- Pour in broth, scraping any bits off the bottom, then add frozen veggies, chilled rice, cooked chicken, and soy sauce. Do not stir—just layer.
- Secure the lid and set to Manual (High Pressure) for 3 minutes. Once done, do a quick release.
- Carefully open the lid, make a well in the center, and pour in the beaten eggs. Close the lid (no need to seal) for 2 minutes so the eggs steam-cook.
- Open the lid again, stir everything to incorporate the cooked eggs, and fluff the mixture.
- Taste and adjust seasoning if needed. Garnish with green onions and serve!
Chef’s Tips and Tricks
- Don’t skip chilling the rice—it makes all the difference for texture!
- If your Instant Pot gives a “burn” notice, make sure you used enough oil and broth to prevent sticking.
- Double the recipe for easy meal prep—this keeps beautifully in the fridge for 3–4 days.
Recipe Variations and Serving Suggestions
- Swap the chicken for shrimp or tofu for a different protein vibe.
- Add a drizzle of sriracha or chili oil for a spicy kick.
- Serve it in lettuce cups for fun handheld bites at a party.
- Top with a fried egg to make it extra indulgent (and Instagrammable!).
FAQs
Can I use fresh rice instead of chilled?
Technically yes, but you’ll likely end up with a mushier texture. Chilled rice is the secret for that classic fried rice vibe—it holds up better under pressure (literally).
Does this freeze well?
Totally! Store it in airtight containers and freeze up to 2 months. Reheat in the microwave or a skillet with a splash of water to revive the texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 lb boneless, skinless chicken breast or thigh, diced
- 2 cups cooked and chilled rice
- 2 tablespoons sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 eggs, beaten
- 1/4 cup soy sauce
- 2 green onions, sliced
- Salt and pepper
- 1/2 cup chicken broth or water
Instructions:
- Set Instant Pot to Sauté, add oil, and cook chicken until browned. Remove and set aside.
- Add more oil, sauté onion and garlic. Pour in broth, layering rice, veggies, chicken, and soy sauce on top (don’t stir).
- Seal and cook on Manual (High) for 3 minutes. Quick release once done.
- Make a well in the rice, pour in eggs, cover with lid for 2 minutes, then stir everything together and serve.
Nutrition: ~380 calories per serving
If you make this Instant Pot Chicken Fried Rice, let me know how it turned out! Leave a comment, snap a pic and tag me @thekitchensaid on Instagram—I’d love to see your delicious twist on it!
