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Homemade Instant Pot Chicken Fried Rice photo

Instant Pot Chicken Fried Rice

Quick and satisfying Instant Pot chicken fried rice that's ready in under an hour.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Measuring cups and spoons
  • Colander
  • Mixing Bowl
  • Spatula or wooden spoon
  • Fork

Ingredients
  

  • 2 cups dry white rice
  • 2 cups water
  • 1/2 teaspoon kosher salt plus more to taste
  • 3 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts cut into small pieces
  • 1 cup onion chopped
  • ground black pepper to taste
  • 3 cloves garlic minced
  • 1 cup frozen peas and carrots
  • 2 large eggs lightly beaten
  • 1 1/2 tablespoons low-sodium soy sauce
  • 3 green onions thinly sliced
  • 1 teaspoon toasted sesame oil
  • sesame seeds for garnish

Instructions
 

  • Rinse the rice under cold running water in a colander until the water runs clear.
  • Place the rinsed rice, 2 cups water, and 1/2 teaspoon kosher salt in the Instant Pot inner pot. Secure the lid and set the valve to sealing.
  • Cook on Manual/High Pressure for 4 minutes, then allow a natural release for 10 minutes before carefully turning the valve to vent to release any remaining steam. Open the lid.
  • Fluff the rice with a fork and transfer it to a bowl. Rinse and dry the inner pot to remove any stuck bits, then return it to the Instant Pot.
  • Press Sauté and heat the 3 tablespoons vegetable oil. Add the diced chicken and chopped onion, season with salt and black pepper, and sauté until the chicken is cooked through, about 6–10 minutes.
  • Add the minced garlic and sauté for about 30 seconds, then stir in the frozen peas and carrots and cook for 2 minutes more.
  • Push the chicken and vegetables to one side of the pot. Pour the beaten eggs into the empty side and gently scramble until softly set, about 1–2 minutes, then fold the eggs into the chicken and vegetables.
  • Press Cancel. Add the cooked rice, 1 1/2 tablespoons soy sauce, sliced green onions, and 1 teaspoon toasted sesame oil to the pot. Stir thoroughly to combine and adjust seasoning to taste.
  • Serve warm, garnished with sesame seeds.

Notes

  • Cut chicken into similar-sized pieces for even cooking.
  • Use cold, day-old rice if you prefer a firmer texture (optional).
  • Adjust soy sauce and salt to taste since soy sauce contains sodium.
  • Slice green onions thinly for best texture.
  • Scramble eggs gently for soft curds.