Name: Instant Pot Chicken Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups uncooked jasmine rice, rinsed very well; 2 cups low sodium chicken broth; 1 tablespoon toasted sesame oil; 1 tablespoon neutral oil (canola, avocado, or vegetable); 1 pound boneless skinless chicken thighs, cut in 1/2-inch cubes; 2 large eggs, lightly beaten with a pinch of salt; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 3 green onions, thinly sliced, whites and greens separated; 3 cloves garlic, minced; 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger; 3 tablespoons low sodium soy sauce; 1 tablespoon oyster sauce; 1 teaspoon rice vinegar; 1/2 teaspoon sugar or honey; 1/2 teaspoon white pepper or extra black pepper to taste; 1 teaspoon sriracha or chili garlic sauce, for heat; 1/2 cup diced onion; 1/2 cup diced bell pepper; 1/2 cup extra frozen peas, for more color

Instant Pot Chicken Fried Rice Recipe tastes like your favorite takeout fried rice with juicy chicken, tender veggies, and fluffy, separate grains of rice in every bite. It works perfectly for busy weeknights, meal prep, or anyone who wants dinner on the table in about 30 minutes without babysitting a skillet. I tested this Instant Pot chicken fried rice so many times that my family started requesting “rice night” on purpose.

Why Choose This Instant Pot Chicken Fried Rice Recipe

This Instant Pot Chicken Fried Rice Recipe gives you classic fried rice flavor without standing over a hot pan. The rice cooks evenly, the chicken stays juicy, and the veggies stay crisp-tender instead of mushy.

You toss everything into one pot, which means fewer dishes and less cleanup. The recipe uses simple pantry staples like soy sauce, frozen veggies, and leftover rice, so you probably own most of what you need already.

“Tastes like takeout chicken fried rice, but cleaner, cheaper, and faster in the Instant Pot ★★★★★”

Ingredients You’ll Need

Rice & Base

2 cups uncooked jasmine rice, rinsed very well
- Jasmine gives the best texture and aroma; use long grain white rice if needed.
2 cups low sodium chicken broth
- Use water plus 1 teaspoon Better Than Bouillon chicken base as a shortcut.
1 tablespoon toasted sesame oil
1 tablespoon neutral oil (canola, avocado, or vegetable)

Chicken & Protein

1 pound boneless skinless chicken thighs, cut in small ½ inch cubes
- Use chicken breast if you prefer leaner meat, but watch the cook time.
2 large eggs, lightly beaten with a pinch of salt
½ teaspoon kosher salt
¼ teaspoon black pepper

Vegetables

1½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
- Keep them frozen; they hold texture better.
3 green onions, thinly sliced, whites and greens separated
3 cloves garlic, minced
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger

Sauces & Seasoning

3 tablespoons low sodium soy sauce
- Use tamari or coconut aminos for a gluten free option.
1 tablespoon oyster sauce
- Skip if you do not have it, but it adds great depth.
1 teaspoon rice vinegar
½ teaspoon sugar or honey
½ teaspoon white pepper or extra black pepper to taste
Optional: 1 teaspoon sriracha or chili garlic sauce for a little heat

Optional Add Ins

½ cup diced onion for extra flavor
½ cup diced bell pepper
Extra frozen peas for more color

Equipment

6 quart or 8 quart Instant Pot or other electric pressure cooker
Fine mesh strainer for rinsing rice
Heat safe spatula or wooden spoon
Small nonstick skillet for eggs, or use the Instant Pot on sauté
Measuring cups and spoons

Tips & Tricks

Rinse the rice until the water runs almost clear so the grains stay fluffy and not sticky.
Cut chicken in small, even pieces so it cooks quickly and stays tender.
Use low sodium soy sauce and broth so you control the salt level.
Keep frozen veggies frozen when you add them so they do not overcook.
Chill leftover cooked rice if you use it instead of uncooked; cold rice gives a classic fried rice texture.
Deglaze the pot well after sautéing chicken so nothing sticks and the Instant Pot does not show a burn warning.
Add sauces at the end so the rice keeps a nice bite and the flavors stay bright.
Taste and adjust soy sauce, vinegar, and pepper right before serving so the seasoning hits just right.
Use sesame oil only at the end as a finisher so it keeps its nutty aroma.
Double the batch in an 8 quart pot, but keep the liquid ratio the same so the rice cooks evenly.

How to Make Instant Pot Chicken Fried Rice Recipe

Step 1: Rinse and prep the rice

Measure the jasmine rice and place it in a fine mesh strainer. Rinse under cold water while you stir the rice with your hand until the water runs mostly clear. Set the rice aside to drain while you prep the rest of the ingredients.

Step 2: Season and sauté the chicken

Turn the Instant Pot to Sauté and set it to Normal or Medium. Add the neutral oil and let it heat until it shimmers. Toss the chicken pieces with salt and pepper, then add them to the pot in an even layer.

Sauté the chicken for 3 to 4 minutes while you stir occasionally until the pieces look lightly browned on the outside. Add the garlic, ginger, and optional diced onion. Stir and cook for 1 minute until the garlic smells fragrant, then press Cancel.

Step 3: Deglaze and add rice

Pour in about ¼ cup of the chicken broth and scrape the bottom of the pot with a spatula to loosen any browned bits. This step keeps the Instant Pot from showing a burn warning. Add the drained rice and spread it gently over the chicken.

Pour in the remaining chicken broth. Do not stir at this point; just make sure the rice sits mostly under the liquid. Gently press any dry rice down with the spatula so it touches the broth.

Step 4: Pressure cook the rice and chicken

Lock the lid and set the valve to Sealing. Cook on Manual or Pressure Cook, High pressure, for 4 minutes. When the timer finishes, let the pressure release naturally for 10 minutes.

After 10 minutes, move the valve to Venting and release any remaining pressure. Open the lid and fluff the rice gently with a fork or spatula. Break up any clumps while you mix the rice and chicken together.

Step 5: Scramble the eggs

While the rice cooks, heat a small nonstick skillet over medium heat. Add a tiny drizzle of oil, then pour in the beaten eggs. Stir with a spatula until the eggs set into soft curds, then pull them off the heat.

Chop the cooked eggs into small pieces. You can also cook the eggs directly in the Instant Pot on Sauté after the rice cooks, but the skillet gives you more control. Set the eggs aside until you mix everything together.

Step 6: Add veggies and sauces

Turn the Instant Pot back to Sauté on Low. Add the frozen mixed vegetables and the white parts of the green onions. Stir them into the hot rice and chicken mixture.

Cook for 2 to 3 minutes until the veggies heat through and turn bright. In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sugar, and optional sriracha. Pour this sauce mixture over the rice and stir until everything looks evenly coated.

Step 7: Finish and adjust seasoning

Add the scrambled eggs and the green parts of the green onions. Drizzle the sesame oil over the top. Stir gently so you keep the rice fluffy and the eggs in small pieces.

Taste a spoonful and adjust with extra soy sauce, pepper, or a splash more rice vinegar if you want more tang. Turn off Sauté so the rice does not dry out. Let the Instant Pot Chicken Fried Rice sit for 2 minutes, then serve hot.

What to Serve with it?

Instant Pot Chicken Fried Rice already counts as a full meal, but a few simple sides make it feel like a takeout style spread. Serve it with steamed broccoli, roasted green beans, or a quick cucumber salad with rice vinegar and sesame seeds. Kids usually love it with some sliced fresh fruit like oranges or pineapple on the side. Add a bowl of miso soup or a simple egg drop soup if you want a cozy, restaurant style dinner at home.

Storage Options

Store leftover Instant Pot chicken fried rice in airtight containers in the fridge for up to 4 days.
Cool the rice quickly before you chill it so it stays safe and keeps the best texture.
Freeze portions in freezer safe containers or bags for up to 2 months, and press the rice flat so it thaws faster.
Reheat in a skillet with a splash of water or broth over medium heat, or microwave in short bursts while you stir between bursts so the rice heats evenly and stays moist.