If you are craving a quick, flavorful, and satisfying meal, this Instant Pot Chicken Fried Rice Recipe is going to become your new go-to dish. Picture tender chunks of chicken mixed with perfectly cooked jasmine rice, bright carrots, sweet peas, and scrambled eggs all cooked effortlessly in one pot. The magic of the Instant Pot makes this recipe not only super simple but also locks in every bit of delicious flavor, giving you a restaurant-quality fried rice experience in a fraction of the time. It’s a comforting, colorful, and nutritious meal that’s perfect for busy weeknights when you want something hearty without the fuss.
Ingredients You’ll Need
These ingredients might seem humble, but they each play a crucial role in building flavor, texture, and color in your Instant Pot Chicken Fried Rice Recipe. From the savory garlic to the fragrant jasmine rice, every component has a special job that shines through in the final dish.
- Vegetable oil: Essential for scrambling the eggs and sautéing the garlic to bring out their full flavor.
- Eggs: Scrambled and folded in for a soft, custardy texture adding richness and protein.
- Garlic cloves: Minced fresh garlic gives that irresistible aroma and base flavor punch.
- Chicken broth: The liquid that cooks the rice and infuses the chicken with savory depth.
- Chicken breast: Diced and cooked tender, this lean protein keeps the dish hearty and satisfying.
- Carrot: Diced for a sweet crunch and pop of color that brightens the plate.
- Jasmine rice: Rinsed to remove excess starch, it cooks fluffy yet slightly sticky, perfect for fried rice.
- Frozen green peas: Added at the end for a burst of sweetness and vibrant green.
- Soy sauce: Provides that unmistakable salty umami flavor tying all the ingredients together.
- Sesame oil: Used for its rich, nutty aroma that elevates the whole dish.
- Green onions (optional): Freshly sliced for a mild onion zing and pretty garnish.
- Hot sauce (optional): Adds a spicy kick if you love a bit of heat on your plate.
How to Make Instant Pot Chicken Fried Rice Recipe
Step 1: Scramble the Eggs
Start by setting your Instant Pot to the Sauté function and adding the vegetable oil. Crack in the eggs and scramble them gently until they are just cooked through, fluffy, and tender—avoid overcooking to keep them soft inside the fried rice. Once done, set the eggs aside on a plate; they will be added back in near the end for that perfect texture and flavor combination.
Step 2: Sauté the Garlic
In the same pot, add a little more oil if needed and toss in the minced garlic. Sauté it just until fragrant, which takes about one minute. This step builds the aromatic foundation for your dish, releasing those sweet and pungent notes that immediately awaken the senses.
Step 3: Deglaze the Pot
Pour a small splash of chicken broth into the pot to deglaze it. Using your spatula, scrape the bottom to lift any tasty browned bits left from scrambling the eggs and cooking the garlic. This not only prevents burning but also infuses more flavor into every grain of rice.
Step 4: Layer Ingredients
Now it’s time to add the rest of the chicken broth, diced chicken breast, diced carrots, and the rinsed jasmine rice. Press the rice gently to submerge it under the broth, but don’t stir everything together. This layering technique helps the rice cook evenly and prevents it from becoming mushy.
Step 5: Pressure Cook
Secure the lid on your Instant Pot and make sure the vent is set to sealing. Cook on high pressure for just 3 minutes. After the cooking cycle ends, let the pressure release naturally for 10 minutes, which allows the rice and chicken to finish cooking tenderly. Then you can quick-release the remaining pressure to open the pot safely.
Step 6: Combine and Serve
Open the lid and stir in the soy sauce, sesame oil, frozen green peas, and the scrambled eggs you set aside. Close the lid loosely or let the pot sit with it slightly open for a few minutes so the peas can warm through without overcooking. This final melding of ingredients ensures every bite is perfectly seasoned and full of vibrant colors and flavors.
How to Serve Instant Pot Chicken Fried Rice Recipe
Garnishes
Adding fresh garnishes like chopped green onions brings a slight crunch and mild onion bite that balances the savory richness of the chicken fried rice. A drizzle of your favorite hot sauce can turn up the heat and add a tangy brightness that livens the dish, making it even more irresistible.
Side Dishes
This dish is wonderfully versatile, so serving it alongside steamed or roasted vegetables can add freshness and extra nutrients. A light cucumber salad or a simple miso soup works beautifully, complementing the hearty flavors of the fried rice without overwhelming your palate.
Creative Ways to Present
For a fun twist, serve your Instant Pot Chicken Fried Rice inside halved, grilled bell peppers or scoop it into a lettuce wrap for a fresh, handheld meal. You could also sprinkle some toasted sesame seeds or crushed peanuts on top for extra texture and that delightful crunch everyone loves.
Make Ahead and Storage
Storing Leftovers
This instant pot chicken fried rice stays delicious when stored in an airtight container in the refrigerator for up to 3 days. The rice may firm up a little, but that’s easy to fix when reheating—just add a splash of water or broth to revive its fluffy texture.
Freezing
You can freeze leftovers for up to 2 months. Portion the rice into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
Reheat your chicken fried rice gently in a skillet over medium heat or in the microwave with a sprinkle of water to keep it moist and prevent drying out. Stirring occasionally helps distribute heat evenly and brings back that just-cooked goodness you loved the first time.
FAQs
Can I use brown rice instead of jasmine rice?
Yes, but keep in mind brown rice takes longer to cook, so you’ll need to adjust the pressure cooking time accordingly, typically increasing it to about 15-20 minutes, and also increase the amount of broth.
Is it necessary to rinse the rice before cooking?
Rinsing jasmine rice removes excess starch, which helps prevent the rice from becoming gummy and ensures a light, fluffy texture in your fried rice.
Can I use frozen chicken instead of fresh?
While fresh chicken is best for even cooking, you can use frozen diced chicken if you increase the pressure cooking time slightly and make sure it reaches a safe internal temperature.
What can I substitute for vegetable oil?
Any neutral oil with a high smoke point works well, such as canola or sunflower oil. You could also use avocado oil for a slightly different flavor profile.
How do I make the dish vegetarian?
Simply omit the chicken and use vegetable broth. You can add extra veggies like mushrooms, bell peppers, or tofu to keep it hearty and delicious.
Final Thoughts
This Instant Pot Chicken Fried Rice Recipe is a true game-changer for anyone who loves a quick, flavorful meal that doesn’t skimp on comfort or satisfaction. Once you try making it, I promise it will become a regular fixture in your dinner rotation. It’s so simple yet richly rewarding to have such a tasty dish ready in under 30 minutes, all from one pot. Go ahead, give it a whirl and enjoy the deliciousness!
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Instant Pot Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Fried Rice is a quick and flavorful one-pot meal that combines tender chicken, fluffy jasmine rice, savory vegetables, and scrambled eggs, all cooked perfectly using the pressure cooking function of the Instant Pot. It’s a convenient recipe that delivers the classic taste of fried rice without the need for frying in oil.
Ingredients
Proteins and Eggs
- 2 eggs
- 1 lb chicken breast, diced
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 cup frozen green peas
- 2 green onions (optional, for garnish)
Rice and Liquids
- 1 cup jasmine rice, rinsed
- 1 cup chicken broth
Oils and Seasonings
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Hot sauce (optional, for garnish)
Instructions
- Scramble the Eggs: Set your Instant Pot to the Sauté function. Add the vegetable oil and scramble the eggs until they are fully cooked. Once done, remove the eggs from the pot and set them aside.
- Sauté the Garlic: In the same pot, add a little more oil if needed and sauté the minced garlic until it becomes fragrant, about 1 minute. This step infuses the oil with garlic flavor.
- Deglaze the Pot: Pour a splash of chicken broth into the pot to deglaze, scraping up any browned bits stuck to the bottom. This prevents burning and adds flavor to the dish.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrots, and rinsed jasmine rice into the pot. Press the rice gently down so it is submerged in the liquid but avoid stirring to prevent the burn warning.
- Pressure Cook: Close and lock the Instant Pot lid. Ensure the vent is set to the sealing position. Cook on high pressure for 3 minutes. After cooking, let the pressure naturally release for 10 minutes, then quick release any remaining pressure carefully.
- Combine and Serve: Open the lid and stir in the soy sauce, sesame oil, frozen green peas, and the scrambled eggs. Replace the lid partially (lid askew) and let the mixture sit for a few minutes to allow the peas and ingredients to heat through. Garnish with sliced green onions and hot sauce if desired before serving.
Notes
- Rinsing the jasmine rice removes excess starch and helps prevent the rice from becoming too sticky.
- Do not stir the rice before pressure cooking to avoid triggering the Instant Pot burn warning.
- Natural pressure release is important to let the rice finish cooking gently and prevents splattering.
- Adjust soy sauce and hot sauce to taste for desired saltiness and spice levels.
- For a lower-sodium option, use low-sodium soy sauce and reduced-sodium chicken broth.
