Instant pot chicken fried rice is quick, delicious, and very filling. Cooked in only 15 minutes, this dish is a perfect way to enjoy Asian-style rice at home on weekdays. Made with cooked chicken, carrots, peas, this rice dish gets the flavor from soy sauce, sriracha, and black pepper.
If you are wondering why you should cook chicken fried rice in an instant pot, let me tell you that it is super quick and easy. Since it is a one-pot affair, you don’t have to use many pans and pots. A single instant pot can help you cook a delicious meal from start to finish.
On a busy and tiring day, instant pot fried rice is all you need. You can create a Chinese or Asian style menu and serve this rice dish with homemade soup and rich gravy and get cozy.
Which Rice Is Best For Making Chicken Fried Rice?
When making pressure-cooked chicken fried rice, the best choice is using white long-grained basmati rice. That’s because they have a firm texture and are easy to cook as well. Moreover, it doesn’t stick or get mushy at all. Moreover, you can also use Jasmin rice. If you are planning on using brown rice, you can do that as well. Brown rice takes a little bit more to cook, so you might have to add a little more water to cook them.
Can We Use Frozen Or Leftover Chicken?
Absolutely! You can use frozen boneless chicken for this instant pot chicken fried rice recipe as well. You don’t have to thaw it first. When you sauté frozen chicken, it cooks quite fast. Moreover, if you have leftover cooked chicken, you can use it as well. You will just have to add it along with the eggs after the rice is cooked through.
Can We Use Other Vegetables?
Why not? You can use your favorite vegetables in this fried rice recipe as well. You can use snow peas, bell peppers, corns, cabbage, cauliflower, or broccoli as well. You can use any fresh or frozen vegetable for this recipe.
How To Store Instant Pot Chicken Fried Rice?
Instant pot fried chicken rice is super easy to store. You can store the leftover rice by placing it in an air-tight container and refrigerating it. Make sure the rice is completely cool before you refrigerate it. This dish will last for up to 3 days in the refrigerator. You can reheat it in the microwave and enjoy it.
Because this dish is super easy to make, I don’t recommend you freeze it. Always make it fresh and enjoyable.
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How to Make Chicken Fried Rice in Pressure Cooker
A Pressure cooker is the best alternative to make chicken fried rice instead of an instant pot. If you don’t have an instant pot, try to cook it in a pressure cooker.
To make the fried rice in the pressure cooker, first scramble the eggs with salt and pepper. After scrambling the eggs, remove them from the pressure cooker and set them aside. Also, sauté the chicken and set aside.
Afterward, heat vegetable oil adds minced garlic and sauté a little then add green peas and sliced veggies. Sauté the veggies with salt and black pepper until softened.
Now add soy sauce, sesame oil, sauteed chicken, and scrambled eggs into the pressure cooker and mix well.
Now it’s time to add rinsed rice. Pour enough water to cook the rice then close the lid. Wait for 2 whistles then stop heating and release the pressure naturally. Now open the lid and add red chili sauce and mix thoroughly. Enjoy!
How to Make Chicken Fried Rice in an Instant Pot
Here is the step-by-step guide on how to make this dish.
Instant Pot Chicken Fried Rice Recipe
- 250 gram fresh boneless chicken breast (cut into dice size)
- 2 cups Jasmine rice or Basmati rice, washed well
- ¾ cup carrots, diced
- 2 eggs
- 4 garlic cloves, minced finely
- 2½ cup chicken broth
- ½ cup fresh or frozen green peas
- 2-3 tbsp soy sauce
- 3 tbsp olive oil divided
- salt to taste
- ½ tsp black pepper
- ¼ tsp white pepper
- 1½ tsp Sriracha sauce or hot sauce
- Green onion, sliced finely (for garnish)
- Select the “sauté” mode of an instant pot.
- Once the pot heats up, add a tablespoon of olive oil.
- In a bowl, crack eggs and season with salt and black pepper. Pour whisked eggs into the instant pot and cook for a minute. Once they are cooked and scrambled, transfer them to a plate.
- Add the remaining olive oil. Once it heats up, add minced garlic and diced chicken and cook for 5 minutes.
- Add peas carrots and continue to cook for a minute.
- Now pour chicken broth, and season with black and white pepper, soy sauce, and sriracha. Mix well.
- Add rice and seal the lid tightly.
- Cancel the sauté mode and select "high pressure." Set the timer to 5 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Quick-release the pressure after that.
- Take off the lid, and using a fork, fluff up the rice.
- Now add cooked eggs and garnish with green onions.
- Mix well and serve.
Once you’ve mastered this recipe, don’t be surprised if you make it every time you have leftover fried chicken or rice. Make sure to rinse the rice well to prevent too much starch from seeping into the final dish.
For best results, use long-grain rice because this kind of rice absorbs sauces well. You should also make sure that the ingredients are layered evenly so that everything cooks at the same time.
For more cooking guides and yummy recipes, check out the Cranberryislandkitchen.