You’ll love how easy this better-than-takeout chicken fried rice recipe is to make in the Instant Pot!

White square bowl filled with Instant Pot chicken fried rice, next to a blue and white striped hand towel

Instant Pot chicken fried rice is a quick, easy, and frugal meal option you’ll want to add to your dinner rotation!

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I first started making homemade fried rice many years ago, and it’s still a tried-and-true staple in our meal plan.

Traditionally, I’ve cooked it in a wok on the stovetop, using cold leftover rice that is already cooked.

However, if you don’t have leftover rice from a batch of Instant Pot white rice and you just need to get dinner on the table quickly, you can easily make this Instant Pot chicken fried rice!

If you need a simple dinner idea, skip takeout and try the homemade version instead! It’s sure to be one of your new favorite Instant Pot chicken dinner ideas.

chicken fried rice cooked in the Instant Pot, piled into a white square bowl and topped with green onions

Why You’ll Love Pressure Cooker Chicken Fried Rice

Like all of the best Instant Pot chicken and rice recipes, this is a super easy meal option. It’s a great way to stretch boneless chicken breasts and get some veggies on your plate!

Related: More Instant Pot Chicken and Rice Recipes:

Second, it’s frugal. When you consider the cost of takeout for a family, it can really add up.

I have several favorite Instant Pot Asian-inspired recipes that I love to make as a way to avoid eating out and save money, and this is one of them.

Related: More Instant Pot Asian Inspired Recipes

Plus, the chicken and the rice cook together at the same time, which is perfect when you don’t have leftover rice already on hand.

What busy mom doesn’t want that?

How to Make Chicken Fried Rice in the Instant Pot

Let’s talk about how to actually make this simple chicken fried rice in a pressure cooker. It’s easier than you think!

Ingredients You’ll Need:

Olive oil
Sesame oil (optional)
Eggs
Boneless chicken breast
Uncooked white rice
Chicken broth
Garlic powder
Ground ginger
Onion powder
Frozen peas and carrots (or stir-fry veggies)
Soy sauce
Salt and pepper

a white bowl of chicken fried rice cooked in the pressure cooker, next to a blue and white striped towel and a bowel of sesame seeds for garnish

How to Make It:

(Full printable recipe is available below)

Scramble the eggs. First, you’ll add some olive oil (and a bit of sesame oil, if you have some on hand) to the insert pot of the Instant Pot. Use the Saute button to heat the oil.

Add the eggs and cook for 2-3 minutes, stirring with a spatula, until scrambled.

eggs being scrambled in the insert pot of an Instant Pot, to be used in chicken fried rice

Press Cancel to turn off the Saute function. Remove eggs from the insert pot to a plate and set aside.

Deglaze and add chicken and rice. Next, you’ll need to deglaze the insert pot. This just means you’ll pour in a little bit of broth while the pot is still hot, and use your spatula to scrape up any browned bits of eggs that are on the bottom of the pot.

Don’t skip this step–this will help ensure you don’t get a BURN message on your Instant Pot during cooking!

Then, add in the diced chicken, rice, the rest of the broth, garlic powder, ginger, and onion powder.

chicken, rice, broth, and seasonings in the insert pot of the Instant Pot, ready to be cooked for chicken fried rice.

Pressure cook. Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.

Once the cook time is complete, allow a 10 minute natural release, followed by a quick release of remaining pressure.

cooked chicken and rice in the Instant Pot, to be used in making chicken fried rice

Add veggies, eggs, and soy sauce. After the pressure has released and the valve has dropped, carefully remove the lid.

Add the frozen vegetables to the rice and stir to combine. Close the lid for a few minutes to allow the veggies to heat through.

frozen peas and carrots added to chicken and rice

Last, gently stir in the soy sauce and cooked eggs. Add salt and pepper to taste, if needed.

If you have them on hand, you can add some sliced green onions and a sprinkling of sesame seeds on top.

Serve and enjoy your homemade Instant Pot chicken fried rice!

Close-up side view of hibachi style pressure cooker chicken fried rice in a white bowl, next to a blue and white kitchen towel.

Notes and Adaptations:

You can substitute frozen stir-fry vegetables for the peas and carrots, if desired.
This can be made without chicken if you need a vegetarian/meatless option. The cook time will remain the same.

Recommended Equipment:

Instant Pot or other electric pressure cooker

Yield: 6 Servings

Instant Pot Chicken Fried Rice

Name: Instant Pot Chicken Fried Rice
Prep time: 10 min
Cook time: 4 min
Total time: 39 min
Yield: 6
Cuisine: Asian
Ingredients: 2 TBSP olive oil; 2 eggs, beaten; 1 tsp sesame oil (optional); 1 lb boneless chicken breast, cut into 1-inch pieces; 1 1/2 cups uncooked white rice; 1 3/4 cups Chicken broth, divided; 1 1/2 tsp garlic powder; 1 tsp ground ginger; 1/2 tsp onion powder; 1 1/2 cups frozen peas and carrots (or stir-fry veggies); 4 TBSP soy sauce; Salt and pepper to taste

Skip takeout and make this easy homemade chicken fried rice in your Instant Pot instead!

Prep Time 10 minutes

Cook Time 4 minutes

Additional Time 25 minutes

Total Time 39 minutes

Ingredients

2 TBSP olive oil
2 eggs, beaten
1 tsp sesame oil (optional)
1 lb boneless chicken breast, cut into 1-inch pieces
1 1/2 cups uncooked white rice
1 3/4 cups Chicken broth, divided
1 1/2 tsp garlic powder
1 tsp ground ginger
1/2 tsp onion powder
1 1/2 cups frozen peas and carrots (or stir-fry veggies)
4 TBSP soy sauce
Salt and pepper to taste

Instructions

In the insert pot of the Instant Pot, add olive oil. Press Saute to heat the oil.
Add beaten eggs to the hot oil and cook for 2-3 minutes, stirring often to break the eggs apart as they cook. Once scrambled, press Cancel to turn off the Saute function. Transfer the eggs to a plate and set aside.
While the pot is still hot, add 1/4 cup chicken broth and use a wooden spoon or spatula to deglaze the pan, scraping up any bits of eggs on the bottom of the pot.
Add sesame oil, if using, as well as chicken breast, rice, and remaining chicken broth.
Add garlic powder, ginger, and onion powder, stirring to combine.
Close the lid and set the vent to the sealed position. Using the Manual/Pressure Cook button, select a cook time of 4 minutes at high pressure.
When the cook time is complete, allow a 10 minute natural release, followed by a quick release of remaining pressure.
After the pressure has released, carefully remove the lid. Stir in the frozen peas and carrots and close the lid, allowing them to heat through for a few minutes.
Remove the lid and gently stir in the cooked eggs and soy sauce. Add salt and pepper to taste, then serve!

Notes

You can substitute frozen stir-fry vegetables for the peas and carrots, if desired.

If you don't have sesame oil, you can omit it. It adds a hint of flavor, but isn't a must-have ingredient.

This can be made without chicken if you need a vegetarian/meatless option. The cook time will remain the same.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 408Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 128mgSodium: 1013mgCarbohydrates: 46gFiber: 1gSugar: 2gProtein: 32g

Nutrition information is automatically calculated and is not guaranteed for accuracy.