Instant Pot Chicken Fried Rice is a quick and simple one-pot meal. With simple ingredients such as chicken, rice, egg, peas and carrots. You will love this recipe! Fantastic for a weeknight dinner or dinner prep lunch!
Instant pot chicken fried rice is rapidly turning into a go-to recipe for your own meal-prep. It is unbelievably simple to dish together with my family. I understand what you are thinking, that this rice is not actually fried. However, this recipe is a superb choice if you don’t have leftover rice!
Why this Instant Pot Chicken Fried Rice is must to try? because to make these only need 10-ingredients and made in one-pot. And they’re minimal prep work, just need half an hour to make it.
Chicken fried rice is a quick and easy meal that I make pretty often – it’s one of those hearty, staple meals that never gets old. I make it so often, in fact, that I could probably make it in my sleep. Especially Instant Pot fried rice – you guys, it’s beyond simple to make!
What kind of rice for Instant Pot fried rice?
When I make Instant Pot chicken fried rice, I like to use white rice. Number one, because you almost always already have it on hand in your pantry but number two, because it allows you to really taste the flavours of all the ingredients at once. White rice also takes less time to cook than brown rice. If you’d like to use brown rice for this recipe, you will want to add an additional 15 minutes. I’m hoping you don’t want to wait that long for fried rice though!
3-4 tablepsoons vegetable oil
2 large eggs, whisked to combine
1 cup frozen peas
2 boneless skinless chicken thighs, cut into bite size chunks
1 cup chopped onion
3 garlic cloves, minced
1 cup white basmati rice, rinsed and drained well
1 cup (33% less sodium) chicken stock refer notes
2 medium carrots, peeled and chopped into 1/4 inch cubes
3 tablepsoons soy sauce (more or less as desired)
1/2 teaspoon toasted sesame oil
ground black pepper to taste
Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don’t have to continuously stir eggs. Stir ’em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)
Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.
Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes.
Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper.
Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper.
Some readers have suggested that doubling the recipe results in slightly overcooked rice. So, I’d suggest using the recipe as is.
Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving
Enjoy hot Instant pot chicken fried rice for lunch/dinner or cool and pack into meal prep containers for the week.