Quick and Easy Instant Pot Chicken Fried Rice Recipe

Hey there! If you’ve been craving the flavors of takeout but want a homemade alternative, this Instant Pot Chicken Fried Rice is going to rock your kitchen. It’s fast, flavorful, and super satisfying—perfect for weeknight dinners or meal prep. Plus, you’ll only need one pot (hello, easy cleanup!). And the best part? It’ll be on the table in under 30 minutes. Let’s get cooking!

If weeknight dinners had a comfort food hero, this would be it! No takeout menus needed!

Why You’ll Love This Recipe

It’s a one-pot meal, which means less cleanup and more time to relax.
Packed with protein, veggies, and satisfying flavor, it’s a complete dinner on its own.
Way healthier (and fresher) than takeout but with all the same crave-worthy flavors.
It comes together in under 30 minutes—perfect for busy families or last-minute meals!

Ingredients Breakdown

Essentials:

Chicken Breast: Diced into bite-sized pieces. You can swap this for chicken thighs or even shrimp!
Jasmine Rice: Opt for jasmine for that perfect fluffy texture. Basmati works in a pinch.
Eggs: Lightly beaten—these bring that authentic fried rice vibe.
Frozen Veggies: Peas, carrots, or a mixed bag. They’re easy, convenient, and colorful.
Low-Sodium Soy Sauce: For that classic umami goodness. Substitute tamari for a gluten-free option.
Sesame Oil: A drizzle adds depth to the flavor. Don’t skip this—it’s a game-changer!
Garlic and Ginger: Minced fresh for the best flavor or use paste for convenience.
Chicken Broth: Adds richness and helps cook the rice.
Green Onions: For an aromatic, fresh finishing touch.

Pro Tip: Make this dish your own—add any veggies you love or even a spicy kick with chili paste or sriracha!

Step-by-Step Instructions

Set your Instant Pot to Sauté mode. Heat 1 tablespoon of sesame oil, then add the diced chicken. Sear until light golden—about 3 minutes. Season with a pinch of salt and pepper.
Add the minced garlic and ginger, stirring until fragrant—30 seconds should do the trick.
Turn off Sauté mode, then add the rice, chicken broth, soy sauce, and frozen veggies. Give everything a gentle stir to combine. Make sure the rice is fully submerged in the liquid for even cooking.
Lock the Instant Pot lid, set the valve to sealing, and cook on Manual High Pressure for 5 minutes. Once done, allow a natural pressure release for 10 minutes before quick-releasing the remaining pressure.
While the rice cooks, scramble the beaten eggs in a nonstick pan over medium heat. Break them into small pieces with a spatula and set aside.
When the pressure is fully released, open the Instant Pot and fluff the rice with a fork. Stir in the scrambled eggs and green onions.
Finish with a drizzle of sesame oil, adjust seasoning with extra soy sauce if needed, and enjoy!

Chef’s Tips and Tricks

Cold Rice Shortcut: No day-old rice? Using dry jasmine rice works perfectly here to mimic that signature takeout texture.
Avoid Sticking: Give the bottom of the pot a quick scrape after adding chicken broth to prevent the burn warning.
Protein Options: Use tofu, shrimp, or leave out the protein entirely for a veggie-packed meal.

Recipe Variations and Serving Suggestions

Spicy Fried Rice: Add a splash of sriracha or chili flakes for some heat.
Vegetarian Option: Swap the chicken for cubed firm tofu or simply load up on extra veggies.
Pair it up: Serve with some crispy egg rolls or a light Asian-inspired salad for a complete meal.

FAQs

Can this be reheated? Absolutely! Pop leftovers in the microwave or reheat in a skillet over medium heat with a splash of chicken broth to revive the texture.
Does this freeze well? Yes, portion it into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What if I don’t have an Instant Pot? You can make this on the stove—cook the rice separately and stir everything together at the end!

Instant Pot Chicken Fried Rice Recipe

Ingredients

1 lb chicken breast, diced
2 cups jasmine rice
2 eggs, beaten
1.5 cups chicken broth
2 cups frozen veggies
3 tablespoons soy sauce
1 tablespoon sesame oil (plus more for finishing)
3 cloves garlic, minced
1 teaspoon ginger, minced
2 green onions, sliced
Salt and pepper to taste

Instructions

Sauté the chicken in sesame oil until golden, about 3 minutes. Add garlic and ginger, cooking for 30 seconds.
Add rice, chicken broth, soy sauce, and veggies. Stir to combine, ensuring the rice is submerged.
Pressure cook on high for 5 minutes, then allow a 10-minute natural release.
Scramble eggs in a separate pan, then mix them into the cooked rice along with green onions and a drizzle of sesame oil.
Serve hot and enjoy your perfect homemade chicken fried rice!

There you have it—Instant Pot Chicken Fried Rice that’s as easy as it is delicious. I’d love to hear how yours turns out! If you’re inspired to get creative, tag me in your photos on social media with #TheKitchensAid or leave a comment below to share your experience. Let’s make dinner something to celebrate!