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–+ servings
Chicken Fried Rice garnished with green onions and Chow mien noodles in a green bowl with chop sticks.

Instant Pot Chicken Fried Rice

Arlene Mobley - Flour On My Face
Discover how to make savory Instant Pot Chicken Fried Rice with our easy-to-follow recipe. Perfect for busy weeknights or when you need a quick, satisfying meal. Get tips and tricks to make it foolproof, and enjoy this homemade favorite in no time!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Idle Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Chinese
Servings 6 Servings
Calories 430 kcal

Ingredients  

  • 3 large eggs (scrambled)
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic (heaping)
  • 1 tablespoon minced fresh ginger (heaping)
  • 1 cup diced carrots
  • 1 cup thawed frozen peas
  • 1 ½ lbs. boneless skinless chicken (cut into bite size pieces)
  • 2 cups uncooked Jasmine rice (rinsed well until the water runs clear)
  • 1 ¾ cup chicken broth
  • ½ cup low sodium soy sauce (to taste)
  • 1 teaspoon sesame oil
  • ½ cup sliced green onion (divided)
  • 1 cup Chow mein noodles (optional)
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Instructions 

Prep

  • Cut the chicken into thin slices or bite sized cubes.
  • Scramble the eggs in a microwave-safe bowl. Cook in the microwave for 1 minute. Mix and cook for 30 to 40 seconds or until the eggs are fluffy and set. See notes.
  • Thaw the frozen peas and drain.
  • Slice the green onions.

Make Chicken and Rice

  • Turn the sauté setting on and heat the oil. Add the carrots, garlic, and ginger. Sauté for 1 minute. Do not allow the garlic to brown. Turn the sauté setting off.
  • Add the chicken and rice. Pour the chicken broth in and gently toss the ingredients to combine just until the rice is moistened.
  • Twist the lid on and lock it in place. Turn the pressure valve to the sealing position. Press the manual button and set the pressure cooking time for 5 minutes. It will take 10 to 15 minutes for the Instant Pot to reach full pressure and start the pressure cooking time.
  • After the pressure cooking has ended, allow 5 minutes for a natural pressure release. Then flip the pressure valve to unsealing and allow all the steam to release before carefully opening the lid.
  • Add the scrambled eggs, thawed peas, half of the sliced green onion, soy sauce, and sesame oil to the cooked chicken and rice. Use a large fork to fluff the rice and to combine the ingredients.
  • Twist the lid back on and allow the trapped heat of the Instant pot to heat the peas and eggs for 5 to 10 minutes.
  • Serve the rice as a side dish or meal. Garnish with sliced green onion and chow mein noodles for an authentic touch.

Recipe Expert Tips

  • Always rinse your rice well to remove excess starch.
  • Don't overcrowd the pot; this can prevent even cooking.
  • Use fresh ginger and garlic for the best flavor.
  • Be sure to allow the pressure to release naturally for the time recommended.
  • Add your peas and eggs at the end to avoid overcooking.
  • Use low sodium soy sauce to control the saltiness.
  • Remember, the Instant Pot takes time to come to pressure, so factor this into your cooking time.
  • Always add the sesame oil at the end to keep its flavor.

Nutrition

Serving: 1ServingCalories: 430kcalCarbohydrates: 51gProtein: 38gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 167mgSodium: 1451mgPotassium: 720mgFiber: 5gSugar: 4gVitamin A: 4002IUVitamin C: 14mgCalcium: 56mgIron: 3mg
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