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Instant Pot Chicken Fried Rice Recipe

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4 from 4 reviews

This Instant Pot Chicken Fried Rice is a quick, one-pot meal combining tender diced chicken, fluffy jasmine rice, and colorful vegetables cooked to perfection. Using the pressure cooking power of the Instant Pot, the dish comes together in just over half an hour with minimal fuss, delivering a flavorful homemade take on a beloved takeout classic.

  • Total Time: 36 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 teaspoons vegetable oil, divided
  • 2 eggs, whisked
  • 3 cloves garlic, minced
  • 1 1/4 cup chicken broth
  • 1 lb uncooked chicken breast, 1/2-inch dice
  • 1 cup diced carrots
  • 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear
  • 1/2 cup frozen peas, thawed
  • 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
  • 1 teaspoon sesame oil
  • Sliced green onion (optional, for garnish)
  • Hot sauce or sriracha (optional, for serving)

Instructions

  1. Scramble the Eggs: Turn on the Sauté function on the Instant Pot and warm 1 teaspoon of vegetable oil. Add the whisked eggs and push them around the pot with a spatula to scramble until fully cooked. Transfer the eggs to a plate and set aside, leaving any residue stuck to the pot’s bottom.
  2. Sauté Garlic and Deglaze: Heat the remaining 1 teaspoon of vegetable oil in the Instant Pot insert. Add minced garlic and sauté until fragrant, about one minute, stirring frequently. Turn off the Sauté function and pour a small amount of chicken broth in to deglaze the pot, scraping up all the browned bits from the bottom to prevent burn warnings.
  3. Add Ingredients: Pour in the remaining chicken broth, then add the diced chicken breast, diced carrots, and rinsed jasmine rice in that order. Press the rice down so it is just submerged in the broth but avoid stirring the mixture.
  4. Pressure Cook: Close and seal the Instant Pot lid. Cook on Manual high pressure for 3 minutes with the Keep Warm setting off. When the cooking cycle ends, allow the pressure to release naturally for 10 minutes before performing a quick release to release any remaining pressure.
  5. Add Final Ingredients and Serve: Remove the lid, then stir in the soy sauce and sesame oil until the rice is evenly coated. Add the thawed peas and reserved scrambled eggs, mixing gently until combined. Place the lid slightly ajar on the pot and let it sit for 1-2 minutes to warm the peas and eggs through. Garnish with sliced green onions and serve immediately with optional hot sauce or sriracha.

Notes

  • Rinse jasmine rice thoroughly until the water runs clear to prevent sogginess and improve texture.
  • Do not stir rice before cooking to avoid a burn error on the Instant Pot and to maintain distinct grain texture.
  • This recipe stores well for meal prep and can be refrigerated for up to 4 days.
  • Use wheat-free tamari if gluten-free is preferred, but check that broth and soy sauce meet dietary needs.
  • Adjust soy sauce quantity to control saltiness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Asian

Find it online: https://recipeteach.com/instant-pot-chicken-fried-rice-recipe/