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Instant Pot Chicken Fried Rice
5 from 3 votes

Instant Pot Chicken Fried Rice

Instant Pot chicken fried rice is a simple and flavorful family-friendly dinner ready and on your table in 30 minutes!

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 449 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

  • 2 cups white rice basmati or jasmine
  • 2 cups water
  • 2 tablespoon neutral cooking oil generic cooking oil
  • 10 oz carrot frozen
  • 10 oz green pea frozen
  • 4 large egg
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger paste
  • 2 tablespoon soy sauce or gluten free Tamari
  • 1 pound chicken cooked and shredded
  • ¼ cup green onions chopped
  • 2 tablespoon sesame seeds optional garnish

Instructions

    Cup of Yum
  1. Rinse the rice until the water runs clear. then add in rice and water to the Instant Pot and the lid and set the valve to pressurize by turning up away from you..
  2. Select the Rice setting on the instant pot
  3. Once the timer goes off, let it natural release for 5 minutes and then do a manual release by turning the valve toward you (cover with a towel being careful not to burn yourself with steam)
  4. Once pressure has completely released, remove the lid and fluff the rice with a fork.
  5. Place the rice in a large bowl and set aside.
  6. Select “cancel” on the Instant Pot and then select the “Sauté” mode.
  7. Add the oil and the rinsed peas and carrots and cook for approx. 4-5 minutes, stirring often.
  8. In a small bowl, whisk the eggs together.
  9. Create a hole in the center of the cooked vegetables by pushing them to the sides of the instant pot.
  10. Add the whisked eggs and sauté until fully cooked.
  11. Then add the rice, ginger, soy sauce, garlic, green onions and cooked chicken and stir to mix well.
  12. Serve immediately topped with optional sesame seeds.

Notes

  • Rinse the rice well before cooking to remove the starch. Rinse until the water is no longer cloudy. This will make the rice more fluffy and less sticky.
  • Rinse the peas and carrots to thaw slightly.
  • Cook and shred the chicken prior to making the fried rice.
  • For richer flavor rice, substitute reduced-sodium chicken broth for the water
  • Substitute white onion for the green onion and cook with the peas and carrots.
  • Use fresh grated ginger if preferred.
  • Cook times for rice
  • Cook times for rice
  • Jasmine rice: 3-5 minutes
  • Basmati (white) rice: 4-8 minutes
  • Option 1- In the Instant Pot, cook it on the wire rack that comes with the IP, add 1 cup of water and cook on manual, high pressure for 15 minutes the natural release for 10 minutes.
  • Option 2 -  Dice the chicken into 1 inch cubes and set the instant pot to saute mode, add 1 tablespoon of oil and saute the for 3-5 minutes until no longer pink then remove and set aside in a bowl
  • Option 3 - Cook chicken on the stovetop, saute in a skillet for 4 minutes on each side until no longer pink in the center.
  • Option 4 - Boil in a pot of water for 20 minutes until no longer pink in the middle. Shred the chicken with a fork or pulse in a food processor for 1 minute for chop it perfectly.
  • Jasmine rice: 3-5 minutes
  • Basmati (white) rice: 4-8 minutes

Nutrition Information

Serving 1serving Calories 449kcal (22%) Carbohydrates 57g (19%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 172mg (57%) Sodium 518mg (22%) Potassium 530mg (11%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 4732IU (95%) Vitamin C 7mg (8%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 449

% Daily Value*

Serving 1serving
Calories 449kcal 22%
Carbohydrates 57g 19%
Protein 28g 56%
Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 172mg 57%
Sodium 518mg 22%
Potassium 530mg 11%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 4732IU 95%
Vitamin C 7mg 8%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.