0 from 15 votes
Instant Pot Chicken Fried Rice Recipe
Make your own version of Chinese takeout with this homemade Instant Pot Chicken Fried Rice recipe. Easy and flavorful, it's delicious as a meal by itself, or as a side with chicken, beef, or vegetables.
Prep Time
5 mins
Cook Time
5 mins
Pressurizing Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 276 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 2 cups white rice
- 2 cups water
- ½ teaspoon kosher salt
- 3 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts cut into small pieces
- 1 cup chopped onion
- kosher salt and pepper to taste
- 3 cloves garlic minced
- 1 cup frozen peas and carrots
- 2 large eggs lightly beaten
- 1 ½ tablespoons soy sauce
- 3 green onions thinly sliced
- 1 teaspoon toasted sesame oil
- sesame seeds for garnish
Instructions
- Rinse the rice 2-3 times in a colander until the water runs clear. Place the rice, water, and salt in the inner pot of the Instant Pot. Secure and seal the lid.
- Cook on Manual High Pressure for 4 minutes, allowing a 10-minute natural release. After 10 minutes, open the vent and allow the remaining steam to escape.
- Fluff the rice with a fork, then transfer it to a bowl. Rinse the inner pot to remove any stuck-on rice, then dry it with a paper towel and return to the Instant Pot.
- Press Sauté on the Instant Pot and add the vegetable oil. When the oil gets hot, add the chicken and onion. Season with salt and pepper and sauté for 6-10 minutes, until the chicken is fully cooked.
- Add the garlic and sauté for 30 seconds. Stir in the peas and carrots and cook for another 2 minutes.
- Push everything to the side of the pot and add the beaten eggs. Gently scramble the eggs with a rubber spatula until softly set, 1-2 minutes, then fold the eggs into the vegetable and chicken mixture until the egg is cooked through.
- Press Cancel. Add the rice, soy sauce, green onions, and sesame oil to the pot and stir well. Season to taste. Serve warm garnished with sesame seeds and enjoy.
Cup of Yum
Notes
- Storage: Fried rice is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
42g
(14%)
Protein
18g
(36%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
436mg
(18%)
Potassium
365mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1784IU
(36%)
Vitamin C
5mg
(6%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 276
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 436mg | 18% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1784IU | 36% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.