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Instant Pot Chicken Fried Rice


Chicken Fried Rice

  • 1 lb chicken breast, (boneless & skinless) cut into 1/2" cubes
  • 2 tablespoons olive oil
  • 1 cup jasmine rice
  • 3/4 cup chicken broth or water
  • 2 eggs
  • 1 cup frozen peas and carrots, thawed
  • 2 green onions, sliced

Stir Fry Sauce

  • 1/4 cup coconut aminos or soy sauce
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon ginger paste
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons sesame oil
Instant Pot Chicken Fried Rice


  1. Mix soy sauce, garlic, ginger paste, red pepper flakes, and sesame oil in a small bowl. Set aside.
  2. Add olive oil to the Instant Pot. Preheat the pot using Saute setting, High. Add chicken and saute for 3 to 4 minutes. Turn Instant Pot off.
  3. Add broth and rice to the pot. Stir. Secure pressure cooker lid and seal the vent. Set to Pressure Cook High, 4 minutes.
  4. Once complete, allow steam to release for 5 minutes, then follow with a quick release.
  5. Beat eggs in a small bowl.
  6. Preheat pot using Saute setting, medium heat. Push rice to sides, creating a well in the middle. Add a little olive oil to the center, then add the egg.
  7. Using a spatula, stir fry the eggs in the well until they are almost completely scrambled but still slightly runny.
  8. Incorporate the scrambled eggs into the rice and chicken.
  9. Add thawed peas and carrots, and green onion. Saute until hot. Turn the Instant Pot off.
  10. Pour stir fry sauce over the rice and combine it all.
  11. Adjust seasonings with additional soy sauce, salt, or pepper as needed. Serve and enjoy!

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