Name: Instant Pot Chicken Fried Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Asian-Inspired
Ingredients: 1½ cups jasmine rice, rinsed and drained; 1½ cups low-sodium chicken broth; 1 tablespoon avocado oil (or vegetable oil); 2 eggs, beaten; 1 pound boneless skinless chicken breast, diced; 1 cup frozen peas and carrots; ½ cup chopped onion; 2 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce (optional); 1 teaspoon sesame oil; ¼ teaspoon ground black pepper; 2 green onions, sliced (for garnish)

A quick and flavorful chicken fried rice made effortlessly in the Instant Pot, combining tender chicken, fluffy jasmine rice, scrambled eggs, and colorful vegetables for a satisfying one-pot meal. This dish brings all the takeout-style flavors into a homemade version that’s easy to prepare and perfect for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups jasmine rice, rinsed and drained

1½ cups low-sodium chicken broth

1 tablespoon avocado oil (or vegetable oil)

2 eggs, beaten

1 pound boneless skinless chicken breast, diced

1 cup frozen peas and carrots

½ cup chopped onion

2 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (optional, for depth)

1 teaspoon sesame oil

¼ teaspoon ground black pepper

2 green onions, sliced (for garnish)

Directions

I set my Instant Pot to Sauté mode and, once hot, added oil and poured in the beaten eggs. I cooked them, stirring constantly, until they were softly scrambled, then removed and set them aside.

Then I added a bit more oil and sautéed the diced chicken and onion for 2–3 minutes, just until the chicken was mostly cooked on the outside.

I stirred in the rinsed rice, chicken broth, soy sauce, optional oyster sauce, and black pepper.

After canceling Sauté mode, I secured the lid and set the Instant Pot to Pressure Cook (Manual) on high pressure for 3 minutes.

When the cooking time was up, I let the pressure release naturally for 10 minutes, then did a quick release for any remaining pressure.

I carefully opened the lid and stirred in the frozen peas and carrots, scrambled eggs, and sesame oil. After closing the lid, I let everything sit for 5 minutes to warm the veggies.

I fluffed the rice with a fork, garnished with green onions, and served it hot.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Calories per serving: 425 kcal

Variations

I sometimes swap the chicken breast for boneless thighs for extra juiciness.

If I want it vegetarian, I skip the chicken and double the vegetables or add tofu.

For extra heat, I like to add a teaspoon of sriracha or some chili flakes before pressure cooking.

I’ve also tossed in leftover cooked shrimp or pork at the end for a quick remix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I like to sprinkle a little water on top and microwave it covered for 1–2 minutes until hot. If I’m reheating on the stovetop, I use a skillet with a splash of oil and stir-fry it on medium heat until warmed through. This helps bring back that “just-cooked” texture.

FAQs

How do I prevent the rice from getting mushy in the Instant Pot?

I always rinse the jasmine rice well before cooking to remove excess starch, and I use the exact rice-to-liquid ratio to avoid soggy results.

Can I use brown rice instead?

Yes, but it needs a longer cooking time—about 22 minutes on high pressure. I also adjust the broth amount slightly and cook the chicken separately to avoid overcooking.

What if I don’t have oyster sauce?

I sometimes skip it or replace it with hoisin sauce or just use a bit more soy sauce for flavor depth.

Can I double the recipe?

Yes, I’ve doubled it successfully in a 6 or 8-quart Instant Pot. I keep the cook time the same but make sure not to exceed the max fill line.

Is this recipe gluten-free?

It can be—just make sure I use gluten-free soy sauce and check that the oyster sauce is also gluten-free or omit it.

Conclusion

This Instant Pot Chicken Fried Rice has become one of my go-to meals when I need something quick, comforting, and delicious. I love that it’s made with pantry staples and doesn’t leave me with a sink full of dishes. Whether I’m feeding my family or meal-prepping for the week, this dish hits the spot every time.

Recipe:

Instant Pot Chicken Fried Rice

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Author: Sophia
Total Time: 28 minutes
Yield: 4 servings
Diet: Halal

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Description

A quick and flavorful chicken fried rice made effortlessly in the Instant Pot, combining tender chicken, fluffy jasmine rice, scrambled eggs, and colorful vegetables for a satisfying one-pot meal.