Instant Pot Chicken Fried Rice

Introduction & Inspiration

I’m always looking for ways to simplify classic takeout dishes, and making Chicken Fried Rice entirely in the Instant Pot sounded like a fantastic time-saver! This recipe caught my eye because it promised a complete, flavorful meal – tender chicken, perfectly cooked rice, veggies, and scrambled egg – all cooked together using the magic of pressure cooking. It seemed like the perfect solution for a busy weeknight dinner.

My inspiration came from wanting that satisfying, savory flavor of chicken fried rice without the traditional multi-step process involving day-old rice and constant stir-frying. The Instant Pot method suggested a way to cook everything, including the rice from raw, all in one pot with minimal active cooking time.

My goal was to explore this specific Instant Pot technique, paying close attention to the crucial steps like rinsing the rice, layering the ingredients correctly, and deglazing the pot to avoid the dreaded “Burn” warning. It seemed like a great way to achieve a delicious, homemade version of a takeout favorite with significantly less effort.

Let’s harness the power of the Instant Pot for some easy Chicken Fried Rice!

Nostalgic Appeal / Comfort Food Connection

Chicken Fried Rice is a cornerstone of American Chinese restaurant menus and a beloved takeout staple. It holds significant nostalgic appeal, evoking memories of family dinners, casual meals with friends, and the comforting, savory flavors associated with this simple yet satisfying dish. The combination of rice, egg, chicken, vegetables, and soy sauce is instantly recognizable.

This Instant Pot version taps into that nostalgia by delivering those familiar flavors and components – the savory chicken, the tender rice, the pops of carrot and pea, the scrambled egg – in a format that feels both comforting and convenient.

While the cooking method is modern, the end result aims to capture the essence of classic fried rice. It’s a dish that feels homey, satisfying, and reminiscent of those favorite takeout meals, but made easily in your own kitchen.

It’s comfort food made incredibly simple, bringing those familiar takeout flavors home with minimal fuss.

Homemade Focus (One-Pot Efficiency)

This Instant Pot Chicken Fried Rice recipe brilliantly showcases how modern appliances can facilitate delicious homemade meals with incredible efficiency. While traditional fried rice requires careful timing and technique, this recipe simplifies the process significantly by cooking the rice, chicken, and aromatics together under pressure.

I love recipes that maximize convenience without sacrificing flavor, and the Instant Pot method here is a prime example. You’re using the Sauté function to cook the egg and garlic, then leveraging the Pressure Cook function to cook the raw rice and chicken simultaneously in the flavorful broth. It’s a true one-pot wonder.

Making it yourself means you control the ingredients – the quality of the chicken, the freshness of the garlic, the amount of soy sauce, ensuring no unwanted additives often found in restaurant versions. Rinsing the rice thoroughly, as emphasized in the recipe notes, is a key homemade step for achieving the right texture.

Despite its speed and ease, the process of layering the ingredients, pressure cooking, and then stirring everything together at the end yields a flavorful, complete meal that feels satisfyingly homemade.

Flavor Goal

The primary flavor goal of this Instant Pot Chicken Fried Rice is to achieve a savory, well-balanced dish featuring tender chicken, perfectly cooked Jasmine rice, sweet pops of carrots and peas, scrambled egg, and classic fried rice seasonings like garlic, soy sauce, and sesame oil. It aims for a comforting, umami-rich flavor profile similar to traditional fried rice, but achieved through pressure cooking.

The chicken breast cooks quickly under pressure, remaining tender and absorbing flavor from the broth.

Jasmine rice, when properly rinsed and cooked with the specified liquid ratio and time, becomes fluffy and infused with the chicken broth and aromatics.

The carrots soften during pressure cooking, adding sweetness, while the peas, added at the end, retain their texture and add pops of freshness.

The scrambled egg provides texture and richness. Garlic provides the aromatic base, while soy sauce (or tamari) delivers the essential savory, umami notes. Toasted sesame oil, stirred in at the end, adds its signature nutty aroma and flavor.

Ingredient Insights

Let’s break down the components for this Instant Pot meal:

• Vegetable oil: For sautéing.
• Eggs, whisked: Scrambled first and added back at the end.
• Garlic, minced: Essential aromatic.
• Chicken broth: Cooking liquid for the rice and chicken, adds flavor.
• Uncooked chicken breast, 1/2-inch dice: Protein source, cooks quickly under pressure.
• Diced carrots: Adds sweetness and texture.
• Uncooked jasmine rice, rinsed very well: Crucial step! Rinsing removes excess surface starch, preventing sticky/gummy rice and reducing the chance of a “Burn” warning. Jasmine rice is aromatic and cooks well in the IP.
• Frozen peas, thawed: Added at the end for color and sweetness.
• Soy sauce or wheat-free tamari: Key seasoning for saltiness and umami.
• Sesame oil: Toasted sesame oil is implied for flavor. Added at the end for aroma.

Optional Garnishes:

• Sliced green onion: Fresh, sharp flavor and color.
• Hot sauce (Sriracha recommended): For heat.

Simple, accessible ingredients for a flavorful result.

Essential Equipment

The main requirement is clear:

• An Instant Pot (or similar electric pressure cooker): The recipe is specifically designed for this appliance, utilizing its Sauté and Pressure Cook functions.
• Measuring cups and spoons.
• A spatula: For scrambling eggs and scraping the pot bottom.
• A fine-mesh sieve: Helpful for thoroughly rinsing the rice.
• Small plate: To hold the cooked eggs.
• Mixing bowls (optional, for whisking eggs).

An Instant Pot is non-negotiable for this method!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 2 teaspoons vegetable oil, divided
• 2 large eggs, whisked
• 3 cloves garlic, minced
• 1 1/4 cup chicken broth
• 1 lb uncooked chicken breast, 1/2-inch dice
• 1 cup diced carrots
• 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear (see notes below)
• 1/2 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 (green parts only, thinly sliced)
• hot sauce, sriracha pairs well

(Note 1: Rinsing rice under cold water until it runs clear removes excess starch, preventing sticking and potential burn warnings. Note 2: Use standard long-grain white rice if jasmine isn’t available, cooking time should be similar).

Have everything prepped and ready by the Instant Pot.

Step-by-Step Instructions (Instant Pot Method)

Let’s walk through the Instant Pot process carefully:

1. Scramble Eggs:

• Turn on the Sauté function on the Instant Pot (use medium or normal setting).
• Warm 1 teaspoon of the vegetable oil in the insert. Add the whisked eggs.
• Push the eggs around gently with a spatula to scramble them until fully cooked.
• Transfer the cooked eggs to a plate and set aside. A little residue in the pot is fine.

2. Sauté Garlic & Deglaze:

• Heat the remaining 1 teaspoon of vegetable oil in the same insert (still on Sauté). Add the minced garlic.
• Sauté the garlic until fragrant (about 30 seconds to 1 minute), stirring frequently to prevent burning.
• Press Cancel to turn off the Sauté function. Immediately pour in a small amount (about 1/4 cup) of the chicken broth. Use a flat-bottomed spatula or wooden spoon to scrape up every last bit of food stuck to the bottom of the insert. This deglazing step is crucial to prevent a burn warning during pressure cooking.

3. Layer Ingredients (Do Not Stir!):

• Pour the remaining chicken broth into the pot.
• Add the diced chicken breast.
• Add the diced carrots over the chicken.
• Add the thoroughly rinsed jasmine rice over the carrots. Gently push the rice down so it is just submerged in the broth, but DO NOT STIR the layers together. Layering prevents the rice from sticking and causing a burn error.

4. Pressure Cook:

• Close and seal the Instant Pot lid. Ensure the steam release valve is set to the “Sealing” position.
• Select the Manual or Pressure Cook setting. Set the pressure level to High and the cooking time to 3 minutes.
• Make sure the “Keep Warm” setting is turned OFF.

5. Natural Pressure Release (NPR):

• Once the 3-minute pressure cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Do not touch the valve during this time. The display will likely show “L0:10” when 10 minutes have passed.

6. Quick Pressure Release (QPR):

• After the 10-minute natural release, carefully move the steam release valve to the “Venting” position to quick release any remaining pressure. Stand back to avoid the hot steam.

7. Finish the Dish:

• Once the pin drops, carefully remove the lid.
• Add the soy sauce (or tamari) and the sesame oil. Stir everything together gently but thoroughly, fluffing the rice as you go, until the rice is well coated.
• Add the thawed frozen peas and the reserved scrambled egg. Continue to mix gently until well combined.
• Set the lid askew (partially covering) on the pot for a minute or two to allow the heat to warm the peas and egg through.

8. Serve:

• Serve immediately. Garnish with sliced green onions and hot sauce (like Sriracha) if desired. Or, divide among storage containers for meal prep (eat within 4 days).

Following the layering and pressure release steps is key!

Troubleshooting

Instant Pot cooking has its quirks. Here are common fixes:

• Problem: “Burn” Warning During Pressure Cooking.
  • Solution: This is the most common IP issue. Ensure you thoroughly deglazed the pot in Step 2, scraping up all stuck bits. Make absolutely sure you layered ingredients as specified in Step 3 and did not stir before cooking. Ensure rice was well-rinsed.
• Problem: Rice is mushy.
  • Solution: Ensure accurate liquid measurement (1 1/4 cups broth for 1 1/2 cups rice). Make sure rice was thoroughly rinsed. Don’t exceed the 10-minute natural pressure release time.
• Problem: Rice is hard/undercooked.
  • Solution: Ensure rice was fully submerged before cooking. Check that the Instant Pot sealed correctly and came to pressure. Double-check the 3-minute cook time was set correctly. You could try adding 1-2 extra minutes cook time next time if using slightly different rice.
• Problem: Chicken is tough/dry.
  • Solution: Ensure chicken was cut into uniform, 1/2-inch pieces. The 3-minute pressure cook + 10 min NPR is usually perfect for small pieces, but ensure it wasn’t cooked longer. Using chicken thighs (cut similarly) can be more forgiving.

Deglazing and not stirring are vital for preventing the Burn notice.

Tips and Variations

Let’s customize this easy IP meal:

• Tip: Rinsing the Jasmine rice until the water runs clear is essential for removing surface starch and preventing stickiness/burn warnings. Don’t skip it!
• Variation: Use brown rice instead of Jasmine. You’ll need to increase the pressure cooking time significantly (likely 20-22 minutes) and adjust liquid if needed (consult IP brown rice guides).
• Tip: Add aromatics like minced fresh ginger (1 tsp) along with the garlic in Step 2 for extra flavor.
• Variation: Use different vegetables. Add diced onions with the garlic. Include other quick-cooking veggies like corn or chopped bell peppers (add with carrots). Add frozen broccoli florets along with the peas at the end.
• Tip: Use low-sodium soy sauce/tamari and low-sodium chicken broth to better control the saltiness.
• Variation: Add a teaspoon of rice vinegar along with the soy sauce and sesame oil for a touch of acidity.

Adapt the flavors and veggies to your liking!

Serving and Pairing Suggestions

This Instant Pot Chicken Fried Rice is designed as a complete one-pot meal.

Serving: Serve hot directly from the Instant Pot into bowls.

Toppings/Garnishes:

• Sliced green onions are highly recommended for freshness.
• Toasted sesame seeds add a nice crunch.
• Sriracha, chili garlic sauce, or your favorite hot sauce adds heat.
• A drizzle of extra sesame oil can boost flavor.

Sides (Optional):

• While it’s a full meal, simple steamed edamame or quick cucumber salad could be light accompaniments.
• Egg rolls or spring rolls from the freezer section (baked or air-fried) complete the takeout vibe.

It’s satisfying on its own!

Nutritional Information

This dish offers a good balance of protein, carbs, and vegetables. Nutritional information is approximate and depends on specific ingredients and serving size (assuming 4 servings):

• Calories: 400-550
• Fat: 10-20 grams
• Saturated Fat: 2-5 grams
• Cholesterol: 100-150 mg (mostly from eggs and chicken)
• Sodium: 800-1200+ mg (Soy sauce/tamari and broth contribute significantly)
• Total Carbs.: 45-60 grams
• Dietary Fiber: 3-5 grams
• Sugars: 3-6 grams
• Protein: 30-40+ grams

It’s a high-protein meal. To manage sodium, use low-sodium soy/tamari and broth. Using brown rice would increase fiber.

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Recipe Summary and Q&A

Let’s conclude with a summary and FAQs:

Recipe Summary:

Instant Pot Chicken Fried Rice is a quick one-pot meal where scrambled eggs, garlic, chicken broth, diced chicken, carrots, and well-rinsed Jasmine rice are layered (without stirring) and pressure cooked for 3 minutes, followed by a 10-minute natural release. Soy sauce, sesame oil, thawed peas, and the cooked egg are stirred in at the end.

Q&A:

Q: Can I make this ahead of time? A: Yes, it’s great for meal prep! Cook as directed and portion into airtight containers. Store in the refrigerator for up to 4 days.

Q: How do I reheat leftovers? A: Reheat gently in the microwave until heated through. You might add a tiny splash of water if it seems dry.

Q: Can I freeze this? A: Yes, it freezes reasonably well. Store in freezer-safe airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat. The texture of the rice might be slightly softer.

Q: Can I use leftover cooked rice? A: This specific recipe is designed to cook the rice from raw in the Instant Pot with the chicken. Adapting it for leftover cooked rice would require a completely different method (likely just using the Sauté function to stir-fry ingredients and warm the rice).

Q: Do I really need to rinse the rice? A: Yes, for Instant Pot rice cooked this way, rinsing thoroughly until the water runs clear is highly recommended to prevent stickiness and minimize the risk of the “Burn” warning.