Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is a delightful twist on a classic dish, perfect for those busy weeknights when you crave something both satisfying and quick. As an avid lover of Asian cuisine, I’ve found that this recipe comes together effortlessly under pressure, creating a comforting and flavorful meal that feels both familiar and exciting. The combination of tender chicken, fresh vegetables, and slightly sticky jasmine rice means every bite is bursting with flavor. Plus, it’s a fantastic way to use up leftover ingredients lurking in your fridge!

What Sets This Recipe Apart

You’ll quickly see why this recipe is a favorite among home cooks. It’s not only quick—taking less than 30 minutes from start to finish—but it’s also budget-friendly and a fantastic way to please the entire family. Kids love it, and adults appreciate its hearty nature. It’s ideal for a weeknight dinner or meal prep—simply divide the leftovers into containers for easy lunches throughout the week.

"This chicken fried rice was a hit! I loved how it was so quick and easy to make in the Instant Pot, and my kids devoured it!" — A happy home chef

Step-by-Step Guide to Cooking It

Making Instant Pot Chicken Fried Rice is a straightforward process that involves a few simple steps, ensuring that even novice cooks can follow along seamlessly. Here’s how it all comes together:

1. Sauté the eggs for added flavor and texture.
2. Cook the garlic in a bit of oil to build that aromatic base.
3. Layer the chicken, veggie, and rice mix with chicken broth, ensuring the rice is just submerged.
4. Lock the lid and pressure cook for a mere 3 minutes!
5. Stir in the soy sauce and sesame oil for that authentic taste.

Just gathering your ingredients and following the instructions will lead you to a delicious outcome.

Gather Your Ingredients

Here’s what you’ll need to whip up this mouthwatering dish:

• 2 teaspoons vegetable oil, divided
• 2 eggs, whisked
• 3 cloves garlic, minced
• 1 1/4 cup chicken broth
• 1 lb uncooked chicken breast, diced into 1/2-inch pieces
• 1 cup diced carrots
• 1 1/2 cups uncooked jasmine rice, rinsed thoroughly until the water runs clear
• 1/2 cup frozen peas, thawed
• 3-4 tablespoons soy sauce or wheat-free tamari (adjustable to taste)
• 1 teaspoon sesame oil
• Sliced green onion (optional)
• Hot sauce or sriracha (optional)

Feel free to swap in different vegetables based on what you have at home!

Cooking Steps

1. Turn on the Sauté function of your Instant Pot. Warm 1 teaspoon of vegetable oil, then pour in the whisked eggs. Scramble them until fully cooked, then transfer to a plate and set aside. Don’t worry if a little egg sticks to the bottom—it adds flavor!
2. Add the remaining teaspoon of vegetable oil and sauté the minced garlic until fragrant, about a minute. Turn off the Sauté function and pour in a splash of chicken broth. Use your spatula to scrape up all the delicious bits stuck to the bottom—this vital step prevents a burn warning!
3. Pour in the remainder of the broth, followed by the diced chicken, diced carrots, and then the jasmine rice. Use your spatula to gently press the rice down so that it is just submerged, but don’t stir!
4. Close and seal the lid. Set to Manual high pressure for 3 minutes, ensuring the keep warm setting is turned off.
5. When the cooking time is up, let the pressure release naturally for 10 minutes. Then, perform a quick release for any remaining pressure.
6. Remove the lid; add in the soy sauce and sesame oil, stirring until well combined. Fold in the peas and the scrambled egg until everything is evenly mixed. Allow the lid to rest slightly ajar for a minute to warm through.
7. Serve immediately or divide among meal prep containers for later.

Best Way to Serve

Instant Pot Chicken Fried Rice is delicious on its own, but here are some delicious serving suggestions to elevate your meal:

• Garnish with sliced green onions for a fresh touch.
• Serve with chili oil or hot sauce for some extra heat, if you dare.
• Pair it with a simple side salad or steamed broccoli to add some greens to your plate.
• Create a vibrant platter by offering toppings like sesame seeds or crushed peanuts for added texture.

Storage Tips

If you find yourself with leftovers, don’t worry! Here’s how to store and reheat your chicken fried rice properly:

• Allow the rice to cool completely before transferring it to an airtight container.
• It can be stored in the refrigerator for up to four days.
• For longer storage, consider freezing portions. Just remember that textures can change when reheating frozen rice.
• When ready to enjoy leftovers, heat in the microwave or on the stovetop with a splash of water to prevent drying out.

Expert Advice

Creating the perfect chicken fried rice starts with a few best practices:

• Rinse your rice well! This helps remove excess starch, leading to fluffier, non-sticky grains.
• Don’t skip the step of scraping the bottom of the pot; this is crucial for preventing burn errors.
• Feel free to add in leftover cooked meats or extra veggies! This dish is wonderfully adaptable.

Different Ways to Make It

Why stop with chicken? Here are a few creative variations to try:

• Swap out chicken for shrimp or tofu for a different protein option.
• Experiment with different vegetables based on what you have—bell peppers, zucchini, or snap peas all work well.
• For a spicy twist, add diced jalapeños or a splash of spicy stir-fry sauce when mixing in the soy sauce.
• For a vegetarian option, use vegetable broth and add in scrambled egg substitutes.

Your Questions Answered

How long does it take to make chicken fried rice in an Instant Pot?

The total time including prep is approximately 30 minutes, with just 3 minutes of cooking under pressure.

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time. Brown rice typically requires more liquid and a longer cook time of about 15 minutes.

What’s the best way to reheat leftovers?

The microwave is the quickest way. Add a splash of water before covering to retain moisture, or heat on the stovetop with a small amount of oil.

With this guide, you’re ready to embark on a flavor-packed adventure in your kitchen. This Instant Pot Chicken Fried Rice is perfect for impressing your family, prepping for the week ahead, or simply enjoying a taste of comfort food at home. Enjoy!

Instant Pot Chicken Fried Rice

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A delightful twist on a classic dish, perfect for busy weeknights. This chicken fried rice combines tender chicken, fresh vegetables, and sticky jasmine rice for a quick, satisfying meal.

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Ingredients

Scale 1x2x3x

• 2 teaspoons vegetable oil, divided
• 2 eggs, whisked
• 3 cloves garlic, minced
• 1 1/4 cup chicken broth
• 1 lb uncooked chicken breast, diced into 1/2-inch pieces
• 1 cup diced carrots
• 1 1/2 cups uncooked jasmine rice, rinsed thoroughly
• 1/2 cup frozen peas, thawed
• 3–4 tablespoons soy sauce or wheat-free tamari
• 1 teaspoon sesame oil
• Sliced green onion (optional)
• Hot sauce or sriracha (optional)

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Instructions

1. Turn on the Sauté function of your Instant Pot. Warm 1 teaspoon of vegetable oil, then pour in the whisked eggs and scramble until cooked. Transfer to a plate and set aside.
2. Add the remaining teaspoon of oil and sauté minced garlic until fragrant, about 1 minute. Turn off Sauté and add a splash of chicken broth to scrape up any bits stuck to the bottom.
3. Pour in the rest of the broth, add the diced chicken and carrots, then gently press jasmine rice down into the broth so it is slightly submerged.
4. Close and seal the lid, set to Manual high pressure for 3 minutes, ensuring the keep warm setting is off.
5. After cooking, let the pressure release naturally for 10 minutes, then perform a quick release for remaining pressure.
6. Add soy sauce and sesame oil, stirring to combine. Fold in peas and scrambled egg until mixed. Let sit with lid slightly ajar for 1 minute.
7. Serve immediately or divide into meal prep containers for later.

Notes

Rinse your rice well before cooking for fluffier results. Feel free to swap in different proteins or veggies based on what you have at home.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 120mg

Keywords: chicken fried rice, instant pot, quick dinner