Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is one of those delightful you’ll-make-it-again-and-again recipes, perfect for busy weeknights or laid-back weekends. The process is simple and yields a satisfying one-pot meal that your family will love. Plus, it’s a fantastic way to use up leftover chicken or veggies, making it both budget-friendly and delicious. My own experience making this dish has turned into a family favorite, thanks to its incredible flavor and quick preparation.

Reasons You’ll Love This Recipe

What sets this Instant Pot Chicken Fried Rice apart from other fried rice recipes? For starters, it’s cooked in a fraction of the time compared to traditional stovetop methods, making it a speedy option for weeknight dinners. This one-pot meal brings together tender chicken, fragrant garlic, and perfectly cooked rice, resulting in a dish that’s not only wholesome but also bursting with flavor.

"I was amazed by how quick and easy this recipe is! The flavor was spot on, and that it gave leftovers a whole new life. My kids can’t get enough!"

This dish is versatile, too; you can adjust the ingredients based on what you have on hand. Whether it’s a weeknight family meal, a way to use leftover chicken, or a comfort dish you crave after a long day, Instant Pot Chicken Fried Rice deserves a spot on your table.

How to Prepare This Recipe

Before we dive into the cooking, it’s essential to understand that making this dish is a straightforward process. The steps are simple: sauté, combine, pressure cook, and serve. You’ll harness the power of your Instant Pot to create a flavorful dish that requires very little hands-on time.

Ingredients You’ll Need

To whip up this delicious meal, gather the following ingredients:

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• 2 teaspoons vegetable oil, divided
• 2 eggs, whisked
• 3 cloves garlic, minced
• 1 ¼ cup chicken broth
• 1 lb uncooked chicken breast, diced into ½-inch pieces
• 1 cup diced carrots
• 1 ½ cups uncooked jasmine rice, rinsed until the water runs clear
• ½ cup frozen peas, thawed
• 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
• 1 teaspoon sesame oil
• Sliced green onion (optional for garnish)
• Hot sauce, sriracha, or your favorite condiment (optional)

Note: Rinsing the jasmine rice well is crucial for achieving that perfect fluffy texture. It helps remove excess starch, which can result in mushy rice.

Cooking Steps

Now that you have all the ingredients, it’s time to embark on your culinary adventure. Here’s how to make Instant Pot Chicken Fried Rice:

1. Sauté Eggs: Use the Instant Pot’s Sauté function to warm 1 teaspoon of vegetable oil. Add the whisked eggs and scramble them until fully cooked. Transfer to a plate and set aside.

2. Cook Garlic: In the same pot, add another teaspoon of vegetable oil and minced garlic. Sauté for about a minute until fragrant.

3. Deglaze the Pot: Turn off the Sauté function. Add a small splash of chicken broth to the pot and scrape the bottom with a spatula to remove any stuck bits. This step is vital to prevent a burn warning later.

4. Combine Ingredients: Pour in the remaining broth, then add the diced chicken, diced carrots, and jasmine rice in that order. Make sure the rice is just submerged in the broth, but do not stir.

5. Pressure Cook: Secure the lid, and ensure the valve is set to sealing. Cook on Manual high pressure for 3 minutes. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release for the remaining steam.

6. Final Touches: Remove the lid and stir in the soy sauce and sesame oil until the rice is well coated. Gently fold in the thawed peas and reserved scrambled eggs. Let it sit with the lid slightly ajar for a minute to warm everything through.

7. Serve: Your Instant Pot Chicken Fried Rice is now ready to be enjoyed!

Best Way to Serve

Instant Pot Chicken Fried Rice shines as is, but you can elevate your serving experience with a few creative touches. Consider garnishing your dish with sliced green onions and a drizzle of sesame oil. If you enjoy a kick, add some sriracha or hot sauce on the side.

For sides, a simple cucumber salad or steamed broccoli complements the dish beautifully. You could also pair it with crispy spring rolls for an Asian-inspired feast!

Storage Tips

Storing leftovers of this delightful meal is easy. Allow the Chicken Fried Rice to cool completely before transferring it to airtight containers. You can keep it in the refrigerator for up to 4 days.

If you want to enjoy it later, this meal freezes well. Just be sure to leave out any garnishes (like green onions) until reheating. For reheating, simply microwave until heated through, adding a splash of broth or water if needed to revive the moisture.

Expert Advice

For the best results, utilize fresh ingredients and make sure your chicken is cut into uniform pieces. This ensures even cooking. If you need to cook for a larger crowd, you can easily double the recipe; just be mindful to adjust the liquid accordingly and ensure even distribution of ingredients in the pot.

Creative twists

Want to mix things up? Add some diced bell peppers or swap the chicken for shrimp or tofu for a different protein. You can also replace the soy sauce with coconut aminos for a gluten-free option, or try different spices such as ginger or chili flakes to elevate the flavor profile.

Your Questions Answered

• How long does this dish take to prepare?
  From start to finish, including prep and cooking time, you can expect to spend about 30-40 minutes.

• Can I use brown rice instead of jasmine?
  Yes! But keep in mind that brown rice requires a longer cooking time. Adjust the broth and cooking time accordingly to ensure it’s fully cooked.

• Is it safe to freeze this dish?
  Absolutely! Just remember to cool completely and store in airtight containers. Enjoy within 3 months for the best flavor.

Now you’re ready to make some Instant Pot Chicken Fried Rice that your family will rave about! Enjoy the cooking process and the delicious results!

Instant Pot Chicken Fried Rice

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and easy one-pot meal made with chicken, rice, and veggies, perfect for busy weeknights or using up leftovers.

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Ingredients

Scale 1x2x3x

• 2 teaspoons vegetable oil, divided
• 2 eggs, whisked
• 3 cloves garlic, minced
• 1 ¼ cup chicken broth
• 1 lb uncooked chicken breast, diced into ½-inch pieces
• 1 cup diced carrots
• 1 ½ cups uncooked jasmine rice, rinsed
• ½ cup frozen peas, thawed
• 3–4 tablespoons soy sauce or wheat-free tamari
• 1 teaspoon sesame oil
• Sliced green onion (optional for garnish)
• Hot sauce, sriracha, or your favorite condiment (optional)

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Instructions

1. Use the Instant Pot’s Sauté function to warm 1 teaspoon of vegetable oil. Add the whisked eggs and scramble until fully cooked. Transfer to a plate and set aside.
2. Add another teaspoon of vegetable oil and minced garlic to the pot. Sauté for about a minute until fragrant.
3. Turn off the Sauté function. Add a splash of chicken broth to deglaze the pot, scraping any stuck bits off the bottom.
4. Pour in the remaining broth, then layer in the diced chicken, diced carrots, and jasmine rice (do not stir).
5. Secure the lid and set the valve to sealing. Cook on Manual high pressure for 3 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Remove the lid and stir in soy sauce and sesame oil until well coated. Gently fold in the thawed peas and reserved scrambled eggs. Let it sit with the lid slightly ajar for a minute.
7. Serve garnished with sliced green onions and optional condiments.

Notes

For best results, use fresh ingredients and ensure uniform chicken pieces for even cooking. Store leftovers in airtight containers for up to 4 days in the fridge or freeze for later.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 150mg

Keywords: chicken fried rice, instant pot, one-pot meal, quick dinner, comfort food