Name: Instant Pot Chicken Fried Rice Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups jasmine rice, rinsed until water runs mostly clear; 2 cups low sodium chicken broth or stock; 2 tablespoons low sodium soy sauce; 1 tablespoon oyster sauce; 1 teaspoon toasted sesame oil; 1 tablespoon vegetable oil or avocado oil; 1 pound boneless skinless chicken breasts or thighs, cut into 1/2-inch cubes; 1 cup frozen mixed vegetables (peas, carrots, corn, green beans); 3 green onions, thinly sliced, white and green parts separated; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated (or 1/2 teaspoon ground ginger); 2 large eggs, lightly beaten with a pinch of salt; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2–1 teaspoon sugar; 1 tablespoon butter; extra soy sauce, to taste; Sriracha or chili garlic sauce, for heat; extra sliced green onions, for topping; sesame seeds, for garnish

Instant Pot Chicken Fried Rice Recipe tastes like your favorite takeout fried rice with juicy chicken, fluffy rice, and plenty of veggies in under 35 minutes total. It works perfectly for busy weeknights, meal prep, or anyone who wants fried rice without standing over a hot skillet. I test Instant Pot recipes almost every Sunday, and this one stays in my regular rotation because my family never leaves leftovers.

Why You Should Try This Instant Pot Chicken Fried Rice Recipe

This Instant Pot Chicken Fried Rice Recipe gives you tender chicken, separate grains of rice, and that classic fried rice flavor with minimal effort. You toss everything into one pot, press a button, and finish with a quick sauté, so cleanup stays easy and stress levels stay low.

You control the salt, oil, and veggies, so it tastes lighter than takeout but still satisfies that fried rice craving. It also reheats beautifully, so you can pack lunches or stash portions for busy nights.

“Tastes just like my favorite takeout spot, but cleaner and quicker to make at home! ★★★★★”

Ingredients You’ll Need

Rice and Base

2 cups jasmine rice, rinsed very well until water runs mostly clear
- Jasmine gives the best texture and aroma, but you can use long grain white rice with the same timing.
2 cups low sodium chicken broth or stock
- Low sodium broth helps you control salt, especially if you use soy sauce.
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon oyster sauce (optional but adds great depth)
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil or avocado oil

Chicken and Veggies

1 pound boneless skinless chicken breasts or thighs, cut into small ½ inch cubes
- Thighs stay extra juicy, but breasts work great if you avoid overcooking.
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- Use a classic peas and carrots blend if you want a more traditional fried rice vibe.
3 green onions, thinly sliced (white and green parts separated)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated (or ½ teaspoon ground ginger)

Eggs and Seasoning

2 large eggs, lightly beaten with a pinch of salt
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
½ teaspoon garlic powder (helps boost flavor if you keep garlic mild)
½ teaspoon onion powder
½–1 teaspoon sugar (optional, balances the saltiness)

Optional Mix-ins and Toppings

1 tablespoon butter, for extra richness at the end
Extra soy sauce, to taste
Sriracha or chili garlic sauce, for heat
Extra sliced green onions, for topping
Sesame seeds, for garnish

Equipment

6 or 8 quart Instant Pot or similar electric pressure cooker
Fine mesh strainer for rinsing rice
Heat safe spatula or wooden spoon
Small bowl for beating eggs
Measuring cups and spoons

Tips & Tricks

Rinse the rice until the water runs mostly clear to prevent sticky, clumpy fried rice.
Cut the chicken into small, even cubes so it cooks quickly and stays tender.
Use low sodium broth and soy sauce so you can adjust salt at the end instead of oversalting early.
Keep frozen veggies frozen when you add them so they do not turn mushy.
Use the sauté function at the end to dry out extra moisture and give the rice that fried texture.
Add eggs at the end and stir gently so you see nice ribbons of cooked egg instead of tiny crumbs.
Taste before serving and adjust with soy sauce, a pinch of sugar, and a drizzle of sesame oil for balance.
Let the rice rest a few minutes after cooking so steam escapes and the grains firm up.

How to Make Instant Pot Chicken Fried Rice Recipe

Step 1: Rinse the Rice

Place the jasmine rice in a fine mesh strainer. Rinse under cold water, swishing the rice with your hand, until the water runs mostly clear. Set the rice aside to drain while you prep the other ingredients.

Step 2: Sauté the Aromatics and Chicken

Set the Instant Pot to Sauté and let it heat for 1 to 2 minutes. Add the vegetable oil, then add the white parts of the green onions, garlic, and ginger. Stir and cook for about 1 minute until fragrant, then add the cubed chicken.

Season the chicken with salt, pepper, garlic powder, and onion powder. Cook, stirring occasionally, for 3 to 4 minutes until the outside of the chicken turns opaque and lightly browned on some edges. You do not need to cook it through because it will finish under pressure.

Step 3: Add Rice and Liquids

Press Cancel to stop the sauté function so the pot cools slightly. Add the rinsed and drained rice on top of the chicken and spread it in an even layer. Pour in the chicken broth, soy sauce, oyster sauce if using, and sugar if using.

Stir gently, scraping the bottom with a spatula to release any browned bits so nothing sticks and triggers a burn warning. Make sure the rice sits mostly submerged in the liquid. Do not add the frozen vegetables or eggs yet.

Step 4: Pressure Cook

Lock the Instant Pot lid and set the valve to Sealing. Select Pressure Cook or Manual on High pressure for 4 minutes. The pot will take about 8 to 10 minutes to come to pressure.

When the cooking time ends, let the pressure release naturally for 10 minutes. After 10 minutes, carefully switch the valve to Venting and release any remaining pressure. Open the lid and give everything a gentle fluff with a fork or spatula.

Step 5: Add Veggies and Finish on Sauté

Add the frozen mixed vegetables and most of the green onion tops, saving a little for garnish. Stir them into the hot rice. Set the Instant Pot back to Sauté on Normal.

Cook, stirring often, for 3 to 5 minutes until the veggies heat through and any extra moisture cooks off. Taste and adjust seasoning with more soy sauce, a pinch of salt, or a touch more sugar if the flavor needs balance.

Step 6: Scramble the Eggs

Push the rice mixture to one side of the pot to clear a small space. Add a tiny drizzle of oil or a small pat of butter to the empty side. Pour in the beaten eggs.

Let the eggs sit for about 20 to 30 seconds, then gently scramble them with your spatula. When the eggs set but still look soft, fold them into the rice. Stir in the sesame oil and butter if using, then turn off Sauté.

Step 7: Rest and Serve

Let the Instant Pot Chicken Fried Rice Recipe rest for 3 to 5 minutes with the lid loosely set on top. This short rest lets steam escape slowly and helps the rice firm up. Fluff again, garnish with the remaining green onions and sesame seeds, and serve hot.

What to Serve with Instant Pot Chicken Fried Rice Recipe

Instant Pot Chicken Fried Rice Recipe already counts as a full meal, but a few simple sides make it feel like a takeout feast. Serve it with steamed broccoli, roasted green beans, or a crisp cucumber salad for extra crunch and freshness. You can also pair it with egg drop soup or miso soup for a cozy, restaurant-style spread. Kids often enjoy it with sliced oranges or pineapple on the side for a sweet finish.

Storage Options

Store leftover Instant Pot Chicken Fried Rice Recipe in an airtight container in the fridge for up to 4 days.
Chill the rice quickly by spreading it in a shallow container before you cover and refrigerate.
Freeze portions in freezer safe containers or bags for up to 2 months, pressing them flat for quicker thawing.
Reheat in a skillet over medium heat with a splash of water or broth, or microwave in short bursts, fluffing between intervals so the rice heats evenly and stays soft.