This Instant Pot Chicken Fried rice is amazing! It tastes like a lighter version of takeout fried rice and is simpler than even picking up the phone to order Chinese. And it cooks in 6 minutes!
We’ve been trying to refrain from eating out recently in my home. This is both based off of health reasons, and also for money reasons! Plus, I cook so much food at home anyways that we don’t really have any need to go out.
I’ve been missing takeout…. Specifically Chinese takeout. Don’t be surprised if you suddenly start to see a bunch of my favorite Chinese specialties being featured on the blog (aka also take a look at my Pineapple Chicken in the Instant Pot)!
I’ve made fried rice at home before, but honestly, it’s normally so much of a hassle. First you have to cook the rice. Then you need to cook the chicken. Then you need to cook them together. It’s a lot of work, and the end result is tasty, but nothing spectacular.
Then, I had an idea: Instant Pot Chicken Fried Rice. If my Instant Pot wasn’t my best friend before (it was) it certainly is now (even more so)!
This Instant Pot Chicken Fried Rice is absolutely delicious! You can cook the chicken and the rice all at the same time, in– get this– six minutes. WHAT??!?! Told you you were gonna love it.
Go ahead and try this recipe at home! The instructions are below and I can’t wait to hear what you think 🙂
What Ingredients are in this Chicken Fried Rice?
Long grain white rice
Frozen mixed veggies (peas, carrots, corn)
For full ingredient measurements, visit the recipe card at the bottom of the page.
How Do You Make Chicken Fried Rice from Scratch?
Turn your Instant Pot to the SAUTE function. Heat the oil. Once heated, crack the eggs into the Instant Pot and scramble. Use a spatula to stir occasionally until the eggs are cooked all the way through. Remove the eggs to a small bowl and set aside. Turn of the SAUTE function
Add a few tablespoons of chicken broth into the Instant Pot. Use a wooden spoon or a spatula to scrape up any browned bits on the bottom of the pot.
Add in the rest of the chicken broth, then the rice, then put the raw, cubed chicken on top.
Place the lid on the Instant Pot and set to cook for 6 minutes on MANUAL. Once the cooking cycle has been completed, perform a Quick Release right away.
Open the lid of the Instant Pot. Add in the soy sauce, the reserved scrambled egg, and the frozen vegetables. Stir. Place the lid back on the Instant Pot (do not turn on) for another 2 minutes to allow the vegetables to thaw.
Enjoy! Leave a comment on this post letting me know what you thought! 🙂
Can I Change the Meat in the Instant Pot Chicken Fried Rice?
Absolutely! If you want to make this recipe with chicken, that’s awesome. If you don’t like chicken and you’d rather make it with shrimp, that’s alright, too!
Make sure that you put the meat on top of the rice in the Instant Pot like detailed in the instructions. If you are using shrimp, the cooking instructions will stay the same.
Do you not like meat or are a vegetarian and want to avoid adding chicken, shrimp, or any other kind of meat? That’s okay, too!
Simply omit the step of adding the chicken into the Instant Pot. Still cook for the same amount of time.
What if I Have Frozen Chicken Cubes or Frozen Shrimp?
If you have frozen meat that you’d like to add into the Instant Pot Chicken Fried Rice, you can do that no problem! Your cooking time will not change.
When the Instant Pot comes to pressure, it thaws whatever is inside. The pressure-building time may be different for frozen versus thawed meat, but the actual cooking time will not change.
Whether you use frozen meat, thawed meat or no meat, simply add it into the pot and press 6 minutes. You’ll be good to go!
What Type of Rice is Used for Fried Rice?
The most typical kind of rice to use for fried rice is any type of Long Grain White Rice, specifically Jasmine.
Long grain white rice is sturdier and tends to hold it’s shape very well. Shorter grain rice (like arborio, for example) is gummier and tends to be stickier.
For my Instant Pot Chicken Fried Rice, I used generic Long Grain White Rice. You can also use Jasmine rice if you prefer.
Can I Use Brown Rice Instead of White Rice?
Yes, you can! If you’d like to use brown rice, simply sub out the white rice for brown rice. Keep the amount of chicken broth in the pressure cooker the same.
Brown rice is tougher than white rice, though, which means it needs to cook longer in order to soften. You should cook your brown rice for 20 minutes in order to achieve the desired texture.
Then, continue on with the instructions as written.
What Can I Use Instead of Soy Sauce in Fried Rice?
Do you not like soy sauce? Or simply don’t have it? That’s alright! There are plenty of options that you can use as a substitution for soy sauce.
The most common in my home is Coconut Aminos, something that I learned while trying the Whole30 one time. You can also use Tamari sauce, fish sauce, or Worcestershire sauce.
My obvious recommendation would be to use soy sauce (low-sodium preferably!). However, if this is not an option, you can certainly move forward making the recipe with something else.
Do I Cook the Rice Before Frying?
When making Chicken Fried Rice the traditional way, yes, you must cook the rice before frying it.
However, making Instant Pot Chicken Fried Rice is a little different. You will not need to cook the rice at all before putting it in the pot.
Your Instant Pot will cook the rice and chicken perfectly all at once.
Of course, it’s true that this technically isn’t “fried” rice. However, the final product is absolutely delicious and the flavor profile is wonderful. You won’t even know it was cooked differently than what you’re used to!
Did you like this recipe? If so, leave a comment on this page telling me what you thought. You can also post a photo of you dish on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
If you liked this Instant Pot Chicken Fried Rice recipe, you might also like these other recipes I picked out just for you:
- Shrimp empadinhas from Brazil
- 20 Rice Recipes from Around the World
- Instant Pot Thai Peanut Noodles
- Chinese Sweet and Sour Sauce
- Crab Ragoons
- Egg Rolls
Instant Pot Chicken Fried Rice
- Pressure Cooker
- 2 tbsp sesame oil
- 3 eggs
- 1 ¼ cup chicken broth
- 1 ½ cup long grain white rice For instructions on how to use brown rice, see the "Can I Use Brown Rice?" section above!
- 1 lb raw chicken breast cut into small, bite sized cubes
- 2 cups frozen veggies peas, carrots, corn
- 2 ½ tbsp soy sauce
- Turn your Instant Pot to the SAUTE function. Heat the oil. Once heated, crack the eggs into the Instant Pot and scramble. Use a spatula to stir occasionally until the eggs are cooked all the way through. Remove the eggs to a small bowl and set aside. Turn of the SAUTE function
- Add a few tablespoons of chicken broth into the Instant Pot. Use a wooden spoon or a spatula to scrape up any browned bits on the bottom of the pot.
- Add in the rest of the chicken broth, then the rice, then put the raw, cubed chicken on top.
- Place the lid on the Instant Pot and set to cook for 6 minutes on HIGH or MANUAL. Once the cooking cycle has been completed, perform a Quick Release right away. NOTE: Your rice will come out al dente to stimulate the texture of rice that has been fried. If you want your rice to be a bit softer do the following: After tasting the initial cooking of rice, simply add 1 cup more chicken broth and cook for an additional 3 minutes.
- Open the lid of the Instant Pot. Add in the soy sauce, the reserved scrambled egg, and the frozen vegetables. Stir. Place the lid back on the Instant Pot (do not turn on) for another 2 minutes to allow the vegetables to thaw.
- Enjoy! Leave a comment on this post letting me know what you thought! 🙂