Quick & Easy Instant Pot Chicken Fried Rice
If you’re looking for a fast, flavorful, and budget-friendly dinner, this Instant Pot chicken fried rice is exactly what you need. It’s a one-pot meal made with just 10 simple ingredients and ready in about 30 minutes, faster (and healthier) than takeout. The best part? The Instant Pot does most of the work for you. Just set it, walk away, and come back to perfectly cooked rice, tender chicken, and veggies all tossed together in a savory sauce.
This recipe has been a favorite in my kitchen for years, especially on busy weeknights when I don’t want to fuss over the stove. Dave is a huge fan of chicken fried rice, and every time I make this version he’s shocked by how much flavor it has compared to takeout. I’ve tested it countless times, and it never disappoints. Whether you’re new to the Instant Pot or already obsessed, this chicken fried rice recipe is one you’ll want to keep on repeat.
If you love using the Instant pot to get quick and easy meals on the table, you’ll definitely want to try my Instant Pot Asian Chicken and Noodles, Instant Pot Chicken and Potatoes and Instant Pot Cajun Chicken and Rice recipes next. They are all simple, flavorful and perfect for busy weeknights.
Ingredients
- White Jasmine rice or basmati rice – I use this because it cooks up in just 3 minutes in the instant pot!
- Coconut aminos, gluten free tamari or soy sauce – this is what gives the fried rice flavor
- Rice wine vinegar – helps to balance out the flavors of the dish. If you don’t have any on hand, use lime juice.
- Chicken thighs (boneless, skinless) or chicken tenders if you are short on time.
- Carrots, frozen peas – these don’t need cooking and are added at the end to add veggies to the dish.
- Green onions (optional) – I love adding green onion at the end. It brings so much flavor and really gives that “better than takeout” feeling to the dish.
How to make instant pot chicken fried rice
Start by rinsing the rice well. Add rice, water, coconut aminos, rice wine vinegar and spices to the pot, stir well. Cut chicken into 1 inch cubes. Add to the top of the rice, do not stir. Cook for 3 minutes high pressure. Manually release after it’s don’t cooking. Add the shredded carrots and frozen peas and stir well. After 1 minute or so the peas should be defrosted and warmed through. Serve immediately.
Tips for success
- Swap the rice – Want to use brown jasmine rice instead? You’ll just need to increase both the water and cooking time (details in the recipe notes).
- Meal prep + freezer-friendly – This chicken fried rice reheats beautifully in the microwave or toaster oven, and you can also freeze it in single portions for an easy homemade frozen meal.
Chicken Fried Rice (Instant Pot)
Ingredients
- 1 cup white jasmine rice - or white basmati rice
- ¾ cup water
- ½ cup coconut aminos - gluten free tamari or soy sauce
- 1.5 tablespoons rice wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 1.25 pound chicken thighs (boneless, skinless)
- ½ cup shredded carrots
- ½ cup frozen peas
- ¼ cup chopped green onions
Instructions
- Start by rinsing the rice in a fine mesh strainer until the water runs clear. Add rinsed rice to the instant pot.1 cup white jasmine rice
- Remove the peas from the freezer to allow them to start to defrost.½ cup frozen peas
- Add the water, coconut aminos, salt, garlic powder and ground ginger to the instant pot. Stir.1 cup white jasmine rice, ¾ cup water, ½ cup coconut aminos, 1.5 tablespoons rice wine vinegar, 1 teaspoon garlic powder, ½ teaspoon ground ginger, ½ teaspoon sea salt
- Cut the chicken up into 1/2 inch cubes into the instant pot (I like to use kitchen shears). Flatten out the chicken in the pot but do not stir in with the rice.1.25 pound chicken thighs (boneless, skinless)
- Place the lid on the instant pot and close the valve to seal it. Cook on high pressure 3 minutes. Manually release the pressure once it's done cooking.
- Remove the lid, add the shredded carrots and defrosted frozen peas. Stir well.½ cup frozen peas, ½ cup shredded carrots
- Add the chopped green onion to the top right before serving.¼ cup chopped green onions
Equipment
- Pressure cooker
Recipe Notes
- Defrost the peas first – Take them out of the freezer before you start chopping chicken and veggies so they’re thawed and ready to stir in at the end.
- Cut chicken evenly – Dice the chicken into ½-1 inch cubes so it cooks evenly in the same time as the rice.
- Rinse the rice – Wash the jasmine rice until the water runs clear to remove excess starch. This keeps your fried rice fluffy, not gummy.
- Submerge the rice – Make sure all of the rice is under the liquid before cooking, and place the chicken pieces on top (don’t stir them in).
- 8-quart Instant Pot tip – Double the recipe if using an 8-quart pot to prevent a burn notice. These larger pots need at least 2 cups of liquid.
- If you are using brown jasmine rice, increase cooking time to 7 minutes and add 1/2 cup more liquid.
- If you’d like scrambled eggs in your fried rice, cook them separately on the stove while the Instant Pot runs, then stir them in before serving.
Nutrition Information
Other veggies to add
- Shredded cabbage (napa cabbage, red cabbage or green cabbage would all work well)
- Red, yellow or orange bell pepper (thinly sliced)
- Finely chopped broccoli florets
- Thinly sliced water chestnuts
- Sugar snap peas, chopped
Other flavors to add
- Spice: Red pepper flake, sriracha or garlic chili paste
- Deeper flavor: 1/2 teaspoon toasted sesame oil at the end or 1 tablespoon fish sauce.
- Sweeter sauce: 1/2- 1 tablespoon honey, maple syrup or coconut sugar
Common questions
How to add scrambled eggs
Traditional fried rice usually includes scrambled eggs, but since this recipe cooks entirely in the Instant Pot, it’s not practical to scramble them directly in the pot. The easiest solution is to make them on the side while the rice cooks.
Simply heat a small pan over medium heat, spray with oil, and scramble 2–3 eggs until just set. Once the Instant Pot is done, stir the scrambled eggs into the chicken fried rice before serving. Quick, easy, and no risk of a burn notice!
Is this really fried rice when you aren’t frying the rice?
Technically no this is not “fried rice”. This recipe is great when you want the flavors of fried rice but you don’t have any leftover rice in the fridge to fry up! And it’s even easier than stove top fried rice because you can walk away while it’s cooking!
Storing leftovers
- Fridge: Store leftovers in the fridge for 3-4 days.
- Freezer: I recommend freezing in individual portions to make reheating easier! Divide the leftovers out into 1 or 2 cup portions (based on how much you typically eat). I like to use Soupercubes for this. Freeze solid in the 1 or 2 cup portions. Once frozen, transfer to a bag and be sure to date the bag and write down what is inside.
- To defrost: Allow to defrost in the fridge overnight or defrost in the microwave.
- To reheat: Add the defrosted instant pot chicken fried rice to a small skillet over medium heat to reheat. You may need to add 1-2 tbsp of water to ensure nothing sticks to the pan. You can also reheat in the microwave 1:30 minutes stirring halfway.
