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Instant Pot Chicken Fried Rice Easy Recipe

Instant Pot Chicken Fried Rice is a quick and easy one-pot meal. With simple ingredients such as rice, eggwhites, poultry, and peas, your family members will love this recipe that is sour! Fantastic for a weeknight dinner or dinner prep lunch!
Prep Time10 mins
Cook Time6 mins
Inactive Time20 mins
Total Time36 mins
Course: Dinner, lunch, Main Course
Cuisine: Asian, Chinese, daily free, gluten free
Keyword: Instant Pot Chicken Fried Rice, Pressure Cooker Chicken Fried Rice
Servings: 4
Calories: 489kcal
Author: Feodora Nastashia


  • 2 tsp vegetable-oil divided
  • 2 eggs whisked
  • 3 cloves garlic minced
  • 1 1/4 cup chicken-broth
  • 1 lb uncooked-chicken-breast 1/2-inch dice
  • 1 cup diced-carrots
  • 1 1/2 cups uncooked-jasmine-rice rinsed until water runs clear
  • 1/2 cup frozen-peas thawed
  • 3-4 tbsp soy-sauce or wheat-free tamari adjust to taste
  • 1 tsp sesame-oil

For Garnish

  • sliced-green-onion optional
  • hot-sauce sriracha-pairs-well (optional)


  • Turn the Sauté Work on the Immediate Pot.Warm one teaspoon of the vegetable oil, then add the whisked egg whites. Push the eggs with a spatula to scramble them until completely cooked. Transfer the eggs to a plate and set aside. It's fine if there is a bit of egg stuck to the bottom of the match.
  • Heat another teaspoon of vegetable oil in the add and add the minced garlic. Sauté the garlic till fragrant (about a minute), stirring regularly. Switch off the Sauté feature, then pour in a small amount of chicken broth and use a spatula to scrape up every last bit of food stuck to the base of the match. This is important to avoid a burn off warning. Push the rice down to be just submerged in the food, but do not stir.
  • Pour in the remaining broth, then add the diced chicken, diced carrots and rice (in this order). Push down the rice to be only submerged in the meals, but do not stir.
  • Shut and seal the lid and cook on Manual high pressure for 3minutes, together with the keep warming setting off. At the end of cooking time, permit the pressure to release naturally for 10minutes, then speedy discharge the remaining tension.
  • Remove the lid, then add the soy-sauce and sesame-oil and stir till the rice is well coated. Add the peas and reserved scrambled egg and continue to blend till well combined. Place the lid askew on the kettle for a minute or two to allow the egg and peas to warm through. Serve immediately with your preferred garnish or divide among four storage containers for meal prep. Eat within four days.


time indicates the time for the Instant Pot to come to pressure and release pressure.
This recipe was tested in a 6-qt Instant Pot model.
Calories: 489kcal | Carbohydrates: 64g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 612mg | Potassium: 770mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5637IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg