Instant Pot Chicken Fried Rice

Chicken fried rice in the instant pot is the perfect one pot meal, great for busy weeknights! Ready in 30 minutes (with only a few minutes of prep time) and 10 ingredients, this will quickly become a family favorite!

Course dinner

Cuisine Chinese

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

Prep Time 10

Cook Time 3

Natural Release 10

Total Time 23

Servings

Calories 395kcal

Author Samantha Rowland

Cost $9.64 Recipe/$2.41 Serving

Equipment

Pressure cooker

Ingredients

1 cup white jasmine rice $0.40
3/4 cup water $0.00
1/2 cup coconut aminos $1.40
1.5 tbsp. rice wine vinegar $0.12
1 tsp garlic powder $0.10
1/2 tsp ground ginger $0.05
1/2 tsp sea salt $0.03
1.25 lb. chicken thighs (boneless, skinless) $6.61
1/2 cup shredded carrots $0.38
1/2 cup frozen peas $0.25
1/4 cup chopped green onions $.30

Instructions

Start by rinsing the rice in a fine mesh strainer until the water runs clear. Add rinsed rice to the instant pot.
Remove the peas from the freezer to allow them to start to defrost.
Add the water, coconut aminos, salt, garlic powder and ground ginger to the instant pot. Stir.
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.
Place the lid on the instant pot and close the valve to seal it. Cook on high pressure 3 minutes.
Allow the pressure to naturally release at least 10 minutes (typically I allow it to fully release naturally). Release pressure if needed.
Remove the lid, add the shredded carrots and defrosted frozen peas. Stir well.
Add the chopped green onion to the top right before serving.

Notes

Other veggies to add

Shredded cabbage
Bell pepper (thinly sliced)
Chopped broccoli florets
Thinly sliced water chestnuts
Cooked mushrooms
Cooked onions
Cooked asparagus
Sugar snap peas, chopped

Other flavors to add:

Spice: Red pepper flake, sriracha or garlic chili paste
Deeper flavor: 1/2 tsp. Toasted Sesame oil at the end or 1 tbsp. fish sauce.
Sweeter sauce: 1/2- 1 tbsp. honey, maple syrup or coconut sugar

Storage

Fridge: Store leftover instant pot chicken fried rice in an airtight container 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 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.

Nutrition