Chicken Fried Rice (Instant Pot)

Instant pot chicken fried rice in a white bowl.

Chicken Fried Rice (Instant Pot)

This easy Instant Pot chicken fried rice is the perfect weeknight dinner, packed with flavor, made in one pot, and ready in just 30 minutes. With tender chicken, fluffy rice, and plenty of veggies, it’s a complete meal that reheats beautifully for meal prep. A quick, budget friendly alternative to takeout!

Course dinner

Cuisine Chinese

Keyword chicken fried rice instant pot, instant pot chicken fried rice

Prep Time 5

Cook Time 3

Come up to pressure 13

Total Time 23

Servings

Calories 395kcal

Author Samantha Rowland

Equipment

Pressure cooker

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

Notes

Tips so this turns out perfectly every time:

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