Introduction & Inspiration
Some nights I just need a quick, one-pot meal that’s hearty, delicious, and family-approved.
This Instant Pot Chicken Fried Rice is exactly that—comforting, easy, and packed with flavor.
I love that it’s a complete meal with protein, veggies, and rice all done in one pot with minimal cleanup.
Nostalgic Appeal
Fried rice always brings back memories of cozy takeout nights with my family.
It was one of those meals we could never get enough of, with its savory rice and little pops of veggies.
Now I love recreating that same comforting feeling at home, but with fresher ingredients and even better flavor.
Homemade Focus
What I really appreciate about making it myself is controlling everything that goes in.
I can use tender chicken breast, lots of colorful veggies, and just the right amount of seasoning.
Plus, using the Instant Pot makes the process practically foolproof and incredibly fast.
Flavor Goal
I aimed for a savory, slightly garlicky flavor with tender chicken and perfectly cooked rice.
Each bite needed to have a little bit of everything—chicken, veggies, soft scrambled egg, and fluffy jasmine rice.
A final drizzle of soy sauce and sesame oil ties all the flavors together beautifully.
Ingredient Insights
Chicken breast gives a lean, hearty base that’s perfectly tender after pressure cooking.
Carrots add a hint of sweetness and a colorful crunch to balance the savory flavors.
Jasmine rice is key for that soft, slightly sticky texture we all love in fried rice.
Soy sauce brings the salty, umami depth, while sesame oil adds a nutty finishing touch.
Eggs make it authentic, adding richness and that classic fried rice feel.
Essential Equipment
An Instant Pot or any electric pressure cooker is a must for this recipe.
A good spatula for scraping the pot helps prevent burning and keeps everything cooking smoothly.
A small bowl for whisking the eggs ahead of time makes things even quicker when you’re ready to cook.
List of Ingredients with Measurements
2 teaspoons vegetable oil, divided
2 eggs, whisked
3 cloves garlic, minced
1 ¼ cup chicken broth
1 lb uncooked chicken breast, diced into ½-inch cubes
1 cup diced carrots
1 ½ cups uncooked jasmine rice, rinsed very well
½ cup frozen peas, thawed
3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
1 teaspoon sesame oil
For garnish (optional):
Sliced green onion
Hot sauce or sriracha
Step-by-Step Instructions
Step 1: Scramble the Eggs
Turn on the Sauté function on the Instant Pot and warm 1 teaspoon of vegetable oil.
Add the whisked eggs and scramble them, pushing around with a spatula until fully cooked.
Transfer the cooked eggs to a plate and set aside.
Step 2: Sauté the Garlic
Add the second teaspoon of vegetable oil to the insert.
Toss in the minced garlic and sauté for about a minute until fragrant.
Turn off the Sauté function and immediately pour in a splash of chicken broth, scraping up all the bits stuck to the bottom.
Step 3: Add Chicken, Rice, and Carrots
Pour in the remaining chicken broth.
Layer the diced chicken, carrots, and then the rinsed jasmine rice into the pot, without stirring.
Gently press the rice down so it’s just submerged in the liquid.
Step 4: Pressure Cook
Seal the lid and set the Instant Pot to Manual High Pressure for 3 minutes, with the “Keep Warm” function off.
Once the cooking time is up, allow a Natural Pressure Release for 10 minutes.
Quick release any remaining pressure and carefully remove the lid.
Step 5: Finish the Dish
Add the soy sauce and sesame oil to the pot and stir everything gently to coat.
Stir in the peas and reserved scrambled eggs.
Cover the pot loosely with the lid and let it sit for 1-2 minutes to warm the peas and eggs through.
Step 6: Serve and Garnish
Serve immediately, garnished with sliced green onions and a drizzle of hot sauce if desired.
Or portion into meal prep containers for quick lunches and dinners throughout the week.
Troubleshooting
If you get a burn notice, it usually means there were bits stuck at the bottom—make sure to scrape well after sautéing.
If the rice seems undercooked, add a few tablespoons of broth, stir, and let it steam for a few more minutes with the lid on.
If it seems too wet at first, let it sit uncovered for a few minutes to let the steam escape and the texture will improve.
Tips and Variations
Swap chicken for diced shrimp, tofu, or pork if you want a different protein.
You can add more veggies like diced bell peppers, zucchini, or edamame for extra nutrition.
Use tamari for a gluten-free version and adjust the spice level with extra sriracha or chili flakes.
Serving and Pairing Suggestions
Serve this chicken fried rice alongside an Asian-style cucumber salad for a refreshing contrast.
It also pairs beautifully with egg rolls, dumplings, or a quick miso soup.
You can even pack it into containers for easy grab-and-go lunches throughout the week.
Nutritional Information
This meal is a balanced mix of protein, complex carbs, and veggies.
Using a modest amount of oil and plenty of lean chicken keeps it satisfying without being heavy.
It’s a complete, nourishing meal that fits into busy schedules without sacrificing taste.
Instant Pot Chicken Fried Rice
Description
Make this Instant Pot Chicken Fried Rice in just 30 minutes. Loaded with chicken, veggies, fluffy rice, and scrambled eggs, it’s the perfect quick dinner or meal prep idea for busy days!
Ingredients
2 teaspoons vegetable oil, divided
2 eggs, whisked
3 cloves garlic, minced
1 ¼ cup chicken broth
1 lb uncooked chicken breast, diced into ½-inch cubes
1 cup diced carrots
1 ½ cups uncooked jasmine rice, rinsed very well
½ cup frozen peas, thawed
3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
1 teaspoon sesame oil
For garnish (optional):
Sliced green onion
Hot sauce or sriracha
Instructions
Step 1: Scramble the Eggs
Turn on the Sauté function on the Instant Pot and warm 1 teaspoon of vegetable oil.
Add the whisked eggs and scramble them, pushing around with a spatula until fully cooked.
Transfer the cooked eggs to a plate and set aside.
Step 2: Sauté the Garlic
Add the second teaspoon of vegetable oil to the insert.
Toss in the minced garlic and sauté for about a minute until fragrant.
Turn off the Sauté function and immediately pour in a splash of chicken broth, scraping up all the bits stuck to the bottom.
Step 3: Add Chicken, Rice, and Carrots
Pour in the remaining chicken broth.
Layer the diced chicken, carrots, and then the rinsed jasmine rice into the pot, without stirring.
Gently press the rice down so it’s just submerged in the liquid.
Step 4: Pressure Cook
Seal the lid and set the Instant Pot to Manual High Pressure for 3 minutes, with the “Keep Warm” function off.
Once the cooking time is up, allow a Natural Pressure Release for 10 minutes.
Quick release any remaining pressure and carefully remove the lid.
Step 5: Finish the Dish
Add the soy sauce and sesame oil to the pot and stir everything gently to coat.
Stir in the peas and reserved scrambled eggs.
Cover the pot loosely with the lid and let it sit for 1-2 minutes to warm the peas and eggs through.
Step 6: Serve and Garnish
Serve immediately, garnished with sliced green onions and a drizzle of hot sauce if desired.
Or portion into meal prep containers for quick lunches and dinners throughout the week.
Recipe Summary and Q&A
Today I shared how to make a fast and flavorful Instant Pot Chicken Fried Rice, all in one pot.
We layered jasmine rice, chicken, veggies, and a savory sauce for a satisfying dish that’s perfect for busy nights.
Can you use brown rice? Yes, but adjust the liquid and cooking time accordingly.
Can you freeze it? You can, but fresh tastes best for this recipe.
This Instant Pot Chicken Fried Rice proves you can have a homemade dinner that’s easier and better than takeout.