Some meals just feel like home, and for me, chicken fried rice is one of them. It’s the kind of dish you turn to at the end of a long day, when you want something warm, savory, and deeply satisfying without spending hours in the kitchen.
There’s something comforting about the familiar rhythm of cooking it—the sizzle of eggs, the aroma of garlic, and the moment everything comes together into one hearty bowl.
This Instant Pot version has quickly become a weeknight favorite in our house. Instead of juggling multiple pans on the stove, everything cooks right in the pot, resulting in fluffy rice, tender chicken, and classic fried rice flavors with minimal effort.
With simple ingredients like rice, chicken, eggs, carrots, and peas, this recipe is easy to pull together and endlessly practical. It’s perfect for a cozy family dinner or a batch of leftovers you can enjoy all week long.
Why You’ll Love This Instant Pot Chicken Fried Rice
- Rice and chicken cook together No need for leftover rice – it all cooks in the pot.
- About 6 minutes under pressure Quicker than takeout.
- One pot Eggs, garlic, chicken, veg and rice all in the Instant Pot.
- Better than takeout Lighter, cheaper and easy to customize.
- Family-friendly Mild and savory, with hot sauce on the side for those who want it.
For Instant Pot Chicken Fried Rice
- Chicken – Boneless, skinless chicken breast is cut into small pieces so it cooks quickly and stays tender during pressure cooking.
- Jasmine Rice – This rice cooks up light and fluffy in the Instant Pot and gives the dish its classic fried rice texture.
- Chicken Broth – Adds savory depth and provides the liquid needed to properly cook the rice under pressure.
- Carrots – Diced carrots add subtle sweetness, color, and a bit of texture to balance the savory flavors.
- Garlic – A key flavor-builder that gives the dish its aromatic, savory base.
- Eggs – Scrambled separately, then stirred in at the end for classic fried rice richness and protein.
- Frozen Peas – Stirred in after cooking, they add freshness, color, and a slight pop of sweetness.
- Vegetable Oil – Used for sautéing the eggs and garlic, helping prevent sticking and adding mild richness.
For Seasoning & Flavor
- Soy Sauce or Tamari – Provides saltiness and umami; adjust to taste depending on how savory you like your fried rice.
- Sesame Oil – Added at the end for a subtle toasted flavor that ties everything together.
Optional Garnishes
- Green Onions – Add freshness and a mild onion bite when sprinkled on top.
- Hot Sauce – Perfect for adding heat; sriracha pairs especially well with the savory flavors.
Step-by-Step: How to Make Instant Pot Chicken Fried Rice
1. Scramble the eggs. Set the Instant Pot to Sauté, add a teaspoon of oil and scramble the eggs until just set. Move them to a plate.
2. Cook the garlic. Add the rest of the oil and the garlic and cook for about a minute until fragrant. Turn off Sauté.
3. Deglaze. Pour in a splash of broth and scrape the bottom well. This is the most important step for avoiding the Burn notice.
4. Layer – don’t stir. Add the rest of the broth, then the chicken, carrots and rinsed rice in layers. Gently press the rice under the liquid but don’t stir, so the rice doesn’t settle on the bottom and scorch.
5. Pressure cook. Seal and cook on high pressure, then release as directed in the recipe card.
6. Finish. Stir in the peas, eggs, soy sauce and sesame oil. Garnish with green onions and sriracha.
Tips for the Best Instant Pot Fried Rice
- Rinse the rice really well Until the water runs clear – excess starch is a major cause of mushy rice and Burn warnings.
- Use jasmine rice It cooks perfectly in this time.
- Add soy sauce after cooking Sugars in soy sauce can scorch under pressure.
- Crisp it up For a toasty finish, sauté the cooked rice for a few minutes after stirring everything together.
Common Mistakes to Avoid
- Skipping the deglaze Stuck bits trigger the Burn notice.
- Stirring the layers Keep chicken and veg below the rice.
- Using leftover cooked rice It will turn mushy under pressure – this recipe needs raw rice.
- Adding peas too early Stir them in at the end so they stay bright.
Change It Up
- Shrimp or pork Swap the chicken for diced pork or add shrimp at the end.
- Gluten-free Use tamari instead of soy sauce.
- More veg Add corn, diced bell pepper or broccoli.
- Pineapple Stir in diced pineapple for a sweet twist.
- Spicy Add chili crisp or sriracha.
How to Serve Chicken Fried Rice
It’s a full meal on its own, but for a takeout-style night serve it with Crisp Asian-Style Cucumber Salad, Thai Chicken Lettuce Wraps or a bowl of Easy Chicken Thai Coconut Soup.
Storage and Reheating
- Fridge Store for up to 4 days in an airtight container.
- Reheat Stir-fry in a hot skillet with a little oil for the best texture, or microwave with a splash of water.
- Freezer Freeze up to 3 months in freezer bags; reheat straight from frozen in a skillet.
- Meal prep Portion into containers for quick lunches.
Easy Instant Pot Chicken Fried Rice
Notes
Ingredients
- 2 teaspoons vegetable oil, divided
- 2 eggs, whisked
- 3 cloves garlic, minced
- 1 1/4 cups chicken broth
- 1 lb uncooked chicken breast, cut into 1/2-inch pieces
- 1 cup diced carrots
- 1 1/2 cups uncooked jasmine rice, rinsed very well until the water runs clear (see notes)
- 1/2 cup frozen peas, thawed
- 3–4 tablespoons soy sauce or wheat-free tamari, to taste
- 1 teaspoon sesame oil
- Sliced green onion
- Hot sauce (sriracha works especially well)
Instructions
- Set the Instant Pot to Sauté. Add 1 teaspoon of vegetable oil and pour in the whisked eggs. Scramble gently, moving them around with a spatula until fully cooked. Transfer the eggs to a plate and set aside. A small amount of egg sticking to the pot is fine.
- Add the remaining teaspoon of vegetable oil to the pot along with the minced garlic. Cook, stirring often, until fragrant—about 1 minute. Turn off the Sauté setting. Pour in a small splash of chicken broth and scrape the bottom of the pot thoroughly to loosen any stuck-on bits. This step is essential to prevent a burn notice.
- Add the rest of the chicken broth to the pot. Layer in the chicken, followed by the carrots, then the rice. Gently press the rice down so it sits just below the surface of the liquid. Do not stir.
- Secure the lid, set the valve to sealing, and cook on Manual / High Pressure for 3 minutes with Keep Warm turned off. When the cook time ends, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Remove the lid and drizzle in the soy sauce and sesame oil. Stir until the rice is evenly seasoned. Add the peas and the reserved scrambled eggs, mixing until everything is well combined. Rest the lid loosely on top for 1–2 minutes so the peas and eggs can warm through.
- Serve right away with your preferred garnishes, or portion into containers for meal prep. Store refrigerated and enjoy within 4 days.
Notes
- Rinsing the rice thoroughly is key for the best texture. Swirl the rice in a bowl of water until cloudy, drain, and repeat until the water runs clear. This removes excess starch and helps prevent gumminess.
- Jasmine rice produces the best results for this recipe. Standard long-grain white rice may cook up softer, while basmati rice benefits from an additional minute of pressure cooking. Brown rice is not suitable here due to its longer cooking time.
- Inactive time includes the time needed for the Instant Pot to reach pressure and release pressure naturally.
- This recipe was tested using a 6-quart Instant Pot.
1. Can I use leftover cooked rice instead of uncooked rice?
You can, but this recipe is designed for uncooked rice cooked under pressure. If you already have cooked rice, skip the pressure-cooking step and use the Instant Pot on Sauté instead. Cook the chicken and garlic first, then stir through the rice, soy sauce, eggs, and peas until everything is hot and well combined. Think of it as a shortcut stir-fry rather than a pressure-cooker meal.
2. My rice turned out a bit firm — how do I fix it?
No stress, this is an easy fix. Rice can be firmer if the pot didn’t seal perfectly or if you like softer rice. Just add a splash of broth (about ¼ cup), put the lid back on, and pressure cook for 1 more minute, followed by a short natural release. Next time, make sure the rice is gently pressed under the liquid before cooking.
3. Can I swap the chicken for something else?
Absolutely. Chicken thighs work beautifully and stay extra juicy. For shrimp, cook the rice first, then stir the shrimp in at the end using Sauté until just cooked. Tofu also works well — I recommend marinating it briefly in soy sauce before adding it for maximum flavour.
4. How do I avoid the dreaded “Burn” notice?
Two golden rules:
- After sautéing, always deglaze the pot with a splash of broth and scrape the bottom clean.
- Once the rice goes in, don’t stir. Let it sit on top of the liquid so the Instant Pot can come to pressure properly. This one step makes all the difference.
5. Can I make this lighter or gluten-free?
Yes to both. Use low-sodium soy sauce and broth for a lighter option, or swap soy sauce for tamari or coconut aminos to keep it gluten-free. Taste at the end and adjust — a drizzle of sesame oil can add loads of flavour without extra salt.
Final Thoughts
Instant Pot chicken fried rice is your shortcut to a takeout favorite – savory, satisfying and on the table fast, with just one pot to clean.
