There’s something deeply satisfying about making fried rice at home, especially on a busy evening when you want comfort without a lot of effort.
As the rice fluffs and the sesame oil hits the heat, the kitchen fills with that familiar hibachi-style aroma—savory, buttery, and just a little nostalgic.
This Instant Pot fried rice brings all of that cozy, restaurant-style flavor into one simple pot, giving you a meal that feels special but fits easily into everyday cooking.
For Instant Pot Fried Rice
- Jasmine Rice – This fragrant long-grain rice cooks up fluffy and slightly chewy, making it ideal for fried rice instead of turning mushy.
- Water – Used to cook the rice in the Instant Pot. You can swap it for broth if you want extra depth of flavor.
- Sesame Oil – Adds that signature hibachi-style aroma and nutty richness that makes this dish taste like takeout.
- Soy Sauce or Tamari – Brings savory, umami flavor to the rice. Use gluten-free tamari if needed.
- Rice Vinegar – A small amount brightens the dish and balances the richness from the butter and eggs.
- Unsalted Butter – Gives the fried rice its classic buttery finish and enhances the overall flavor.
- Eggs – Scrambled directly in the pot, they add protein and that traditional fried rice texture.
- Onion – Provides a savory base and mild sweetness once sautéed.
- Frozen Peas and Carrots – A convenient veggie mix that adds color, texture, and a hint of sweetness.
- Sweet Kernel Corn – Brings a pop of sweetness that balances the salty and savory flavors.
- Sesame Seeds – Used as a garnish for extra crunch and a subtle nutty finish.
- Green Onions – Sprinkle on top for freshness and a mild onion bite that brightens the dish.
The Best Instant Pot Hibachi-Style Fried Rice
Notes
- 2 cups (456g) jasmine rice, rinsed and drained
- 2 cups (500ml) water
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce or gluten-free tamari
- 1 Tbsp rice vinegar
- 2 Tbsp unsalted butter
- 4 eggs
- 1 onion, finely chopped
- 1 cup (128g) frozen peas and carrots mix
- 1 cup (128g) sweet kernel corn
- Sesame seeds, for garnish
- Diced green onions, for garnish
- Rinse the jasmine rice in a fine mesh strainer until the water runs clear. Set aside and allow it to drain for 10–15 minutes.
- Add the drained rice and 2 cups of water to the Instant Pot. Stir briefly, secure the lid, and set the valve to Sealed.
- Select Manual or Pressure Cook and cook on High Pressure for 3 minutes.
- When the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully perform a quick release to vent any remaining pressure.
- Remove the lid, fluff the rice with a fork, and transfer it to a bowl. Leave the inner pot unwashed.
- Switch the Instant Pot to Sauté mode and adjust to Medium heat. Add the sesame oil and allow it to heat until shimmering.
- Scrape the bottom of the pot with a wooden spoon, then add the chopped onion. Cook, stirring frequently, for 1–2 minutes. Add the peas, carrots, and corn, stirring to combine.
- Add the butter and cook for an additional 2 minutes. Push the vegetables to one side of the pot and crack the eggs into the open space. Stir the eggs constantly as they cook, similar to scrambling, then fold them into the vegetables once set.
- Cancel Sauté mode and switch the Instant Pot to Keep Warm. Return the cooked rice to the pot.
- Pour in the soy sauce (or tamari), rice vinegar, and a sprinkle of sesame seeds. Stir thoroughly until everything is evenly mixed and heated through.
- Turn off the Instant Pot and serve immediately. Finish with extra sesame seeds and chopped green onions on top.
- Total cook time does not include the time needed for the Instant Pot to come to pressure or release pressure.
- Stir the eggs continuously while cooking to prevent sticking.
- Water may be replaced with broth for additional flavor.
- Use gluten-free tamari instead of soy sauce if needed.
- Fresh or frozen vegetables both work well.
- Rinsing the rice is essential to remove excess starch and prevent overly sticky fried rice.
Calories: 580 kcal | Carbohydrates: 89 g | Protein: 15 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 179 mg | Sodium: 446 mg | Potassium: 346 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 3,755 IU | Vitamin C: 7 mg | Calcium: 70 mg | Iron: 2 mg
1. Do I really need to rinse the rice first?
Short answer: yes, don’t skip it. Rinsing washes away excess starch, which is what causes rice to clump and turn gluey. For fried rice, you want fluffy, separate grains—not a sticky situation.
2. Can I use leftover cooked rice instead of cooking it in the Instant Pot?
Absolutely! In fact, cold leftover rice works beautifully. If you’re using pre-cooked rice, just skip the pressure-cooking step and jump straight to the sauté part with the veggies and eggs.
3. What vegetables can I use instead of peas and carrots?
This recipe is very forgiving. Bell peppers, broccoli, green beans, snap peas, or a mixed veggie blend all work well. Use what you’ve got—fried rice is made for clearing out the fridge.
4. How do I make this recipe gluten-free?
Easy fix: swap regular soy sauce for gluten-free tamari. Everything else in the recipe is naturally gluten-free, so no other changes needed.
5. Why cook the eggs separately in the pot before mixing everything together?
It’s a classic fried rice trick. Giving the eggs their own space lets them scramble properly instead of disappearing into the rice. Once they’re just set, you mix everything together for the best texture.
