If there’s one meal I can count on to save dinnertime after a long day, it’s this Instant Pot Chicken Fried Rice. It’s got everything I love: warm comfort, a quick cleanup, and enough leftovers to carry me through tomorrow’s lunch. I actually started making this when I got tired of the greasy takeout versions that never reheat quite right. Once I realized how easy it is to get all those cozy flavors in just one pot—without babysitting a wok—I never looked back.
It’s fast, it’s satisfying, and even picky eaters seem to gobble it up. My nephews once fought over the last scoop, which I took as the highest compliment.
Why This Recipe Works So Well
- One-pot magic: The rice, chicken, eggs, and veggies all cook in the Instant Pot. Fewer dishes, more flavor.
- No need for leftover rice: This isn’t traditional fried rice, and that’s okay. Fresh rice cooks beautifully right in the pot.
- Perfect for meal prep: It holds up great in the fridge and reheats like a charm—soft, savory, and just as comforting.
Ingredients You’ll Need
Here’s the lineup for this quick rice bowl. You’ll find these staples already in most kitchens.
- Vegetable oil – Just a little for sautéing the egg and garlic.
- Eggs – Scrambled right in the pot for minimal mess.
- Garlic – A must for that savory base flavor.
- Chicken broth – I use 1¼ cups. Any more and it starts to feel like a soupy risotto.
- Chicken breast – Diced small so it cooks evenly with the rice.
- Carrots – I usually dice them ahead of time and keep them in the fridge. You can also use frozen in a pinch.
- Jasmine rice – Rinsed until the water runs clear. This is key for avoiding gummy rice.
- Frozen peas – Thawed under warm water and added at the end so they stay bright and fresh.
- Soy sauce – I go for low sodium and adjust later. If you’re gluten-free, tamari is perfect here.
- Sesame oil – Just a drizzle at the end adds incredible depth.
- Optional garnishes – I like thinly sliced green onions and a little hot sauce when I want a kick.
How to Make It – Step by Step
1. Scramble the Egg
Set the Instant Pot to Sauté, add a teaspoon of oil, and scramble the whisked eggs. Take them out once cooked and set them aside. Don’t worry if bits stick to the bottom—we’ll take care of that in the next step.
2. Sauté Garlic and Deglaze
Add another teaspoon of oil, toss in the garlic, and stir just until fragrant. Then pour a splash of broth to deglaze the pot. Scrape every bit off the bottom to avoid the dreaded burn warning later.
3. Layer the Ingredients
Pour in the rest of the broth, then add the chicken, carrots, and finally the rice. Press the rice gently into the liquid but don’t stir. Stirring now could cause uneven cooking or sticking.
4. Pressure Cook
Seal the lid, set the pot to Manual High Pressure for 3 minutes, and turn off “Keep Warm.” Let the pressure release naturally for 10 minutes, then do a quick release.
5. Finish It Up
Add in soy sauce and sesame oil, then stir in the peas and scrambled eggs. Let everything sit for a couple of minutes with the lid slightly ajar—just enough to warm the peas without overcooking.
Serve right away or divide into containers for lunches throughout the week.
Helpful Tips for the Best Results
Rinse your rice like crazy
You want that water to run crystal clear. This step is what keeps the rice fluffy instead of sticky.
Jasmine rice works best
It has the right balance of softness and chew. Basmati works too, but I’d add an extra minute of cook time. I don’t recommend brown rice here—it needs way more time and throws everything off.
Deglazing isn’t optional
You might be tempted to skip it, but even a tiny bit of stuck-on egg can trigger a burn notice. Pour in broth, scrape well, and thank yourself later.
Layer and press, don’t mix
Keeping the rice on top helps it cook evenly without becoming mushy. Just gently press it into the broth and let the Instant Pot do its job.
Serving Suggestions
- A drizzle of sriracha or chili crisp on top takes it to the next level.
- Want extra veggies? Stir in spinach, corn, or bell peppers at the end.
- I sometimes add chopped kimchi or pickled jalapeños for a tangy twist.
Storage Tips
Let the rice cool completely before transferring it to airtight containers. It’ll keep in the fridge for up to 4 days and reheats well in the microwave. Just splash a little water over it before reheating to prevent dryness.
You can freeze it too, though I find the texture softens a bit after thawing. Still great for an emergency dinner!
FAQs
Can I use pre-cooked or rotisserie chicken?
Absolutely. Just stir it in after cooking, along with the peas and egg, to warm through.
Can I double the recipe?
Yes, but make sure your Instant Pot has enough room. Don’t fill past the max line. Cooking time stays the same.
What other rice can I use?
Stick with long-grain white or jasmine rice. Basmati is fine with an extra minute. Short-grain or brown rice doesn’t cook well in this setup.
Is this recipe freezer-friendly?
It is! Freeze in portioned containers for up to 2 months. Reheat with a splash of broth or water to revive the texture.
Instant Pot Chicken Fried Rice
This Instant Pot Chicken Fried Rice has become one of my favorite quick dinners when I need something filling, savory, and satisfying with just one pot to clean
Ingredients
- 1½ cups jasmine rice, rinsed thoroughly
- 3 cloves garlic, finely minced
- 2 teaspoons vegetable oil, divided
- 1 lb boneless chicken breast, cut into ½-inch pieces
- 1 cup diced carrots
- 1 teaspoon sesame oil
- 1¼ cups chicken broth
- ½ cup frozen peas, thawed
- 3–4 tablespoons soy sauce or tamari (adjust to taste)
- 2 eggs, whisked
Optional Garnish:
- Sliced green onions
- Sriracha or hot sauce
Instructions
- Start by turning on the sauté function on your Instant Pot. Add 1 teaspoon of oil, then pour in the whisked eggs. Let them cook while gently stirring so they scramble into soft curds. Once done, transfer them to a plate and set aside.
- Without cleaning the pot, pour in the remaining teaspoon of oil and toss in the garlic. Sauté for just about a minute until it smells nice and fragrant. Now, turn off sauté mode and pour in a splash of the chicken broth. Use a wooden spoon or spatula to scrape up anything stuck to the bottom—this helps avoid that dreaded burn warning later.
- Pour in the rest of the broth, then add the chicken, carrots, and finally the rinsed rice. Don’t stir—just gently press the rice down so it's slightly submerged under the broth.
- Secure the lid, make sure it’s sealed, and cook on high pressure for 3 minutes. Turn off the “keep warm” setting while it cooks. Once it’s done, let the pressure release naturally for 10 minutes, then do a quick release for any leftover pressure.
- Open the lid and drizzle in the soy sauce and sesame oil. Stir everything well to coat the rice and mix the flavors together. Toss in the thawed peas and scrambled eggs, and stir again. I like to set the lid loosely on top for a couple of minutes to let the peas and egg warm through from the residual heat.
- Serve it up warm with green onions or your favorite hot sauce—or portion it into containers for a perfect grab-and-go meal prep. It’ll keep well in the fridge for up to 4 days.
Notes
- Rinse the rice really well—until the water runs clear. It helps prevent that gummy texture and keeps the grains fluffy.
- Stick with jasmine rice for the best results. It cooks up tender but not mushy. Basmati works too if you add an extra minute of pressure cook time.
- Avoid using brown rice in this recipe. It needs much longer to cook and will throw off the timing.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 445Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 191mgSodium 8179mgCarbohydrates 32gFiber 4gSugar 4gProtein 54g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Instant Pot Chicken Fried Rice has become one of those back-pocket recipes I rely on when time is tight and the fridge is a little too quiet. It’s a no-fuss, family-approved dish that delivers every time—perfect for weeknights, meal prep, or even those lazy Sundays when takeout feels like too much effort.