Instant Pot Chicken Fried Rice is the kind of dinner you can toss together on a busy weeknight and still feel like you actually made something. The pressure cooker does the heavy lifting, infusing the rice and chicken with soy and ginger while you chop a few scallions.

It comes out fluffy, savory, and faintly crisp around the edges, all from one pot without a separate rice cooker or wok.

Why This One Gets Made on Repeat

No one wants to order takeout when they have the stuff for crispy chicken fried rice in the fridge, and the Instant Pot turns that into a single-pot dinner that takes about as long as delivery.

The chicken stays juicy because it pressure cooks right on top of the rice, and while everything steams, you can toss a bag of frozen peas into the microwave. The rice finishes tender with just a bit of stickiness, and any stray grains that touch the pot after the quick release get that fried rice crunch.

Ingredients

1 lb boneless skinless chicken thighs: cut into bite-size pieces; thighs stay juicier than breast
1 cup jasmine rice: rinsed until the water runs clear
1 1/4 cups low-sodium chicken broth: keeps the rice from getting mushy
3 tbsp low-sodium soy sauce: divided
1 tbsp toasted sesame oil: divided
2 cloves garlic: minced
1 tsp grated fresh ginger
1 cup frozen peas and carrots: no need to thaw
2 large eggs
2 scallions: sliced, for serving
1 tsp sesame seeds: for serving

Variations / Substitutions

Protein: Use an equal weight of shrimp or cubed tofu instead of the chicken; cook shrimp just until pink after pressure cooking, and pan-fry tofu before adding.
Soy sauce: Swap tamari or coconut aminos for a gluten-free option.
Heat: Stir 2 tsp sriracha or chili-garlic sauce into the pot with the soy sauce for spicy fried rice.
Veggies: Any frozen mixed vegetables work; edamame, corn, or chopped bell pepper all hold up well.
Egg-Free: Skip the egg and add an extra splash of soy sauce.

For a beefy version, try my Instant Pot Beef Fried Rice next.

How to Make 15-Minute Instant Pot Chicken Fried Rice

Step 1: Sauté the Chicken and Aromatics

Turn your Instant Pot to sauté mode and heat 1 tsp of the sesame oil. Add the chicken pieces in a single layer and cook without moving them for 3 to 4 minutes, until the bottoms are golden brown. Toss once, then transfer to a plate. The chicken does not need to be cooked through.

Drop the minced garlic and grated ginger into the empty pot. Stir for about 30 seconds, just until they smell fragrant. Cancel the sauté function so the bottom doesn’t scorch.

Step 2: Pressure Cook the Rice

Pour the rinsed rice, chicken broth, and 2 tbsp of the soy sauce into the pot. Stir once to combine, then nestle the browned chicken on top. Do not stir the chicken into the rice. Lock the lid in place and set the valve to sealing. Pressure cook on high for 5 minutes.

When the timer beeps, perform a quick release. Wait until the float valve drops, then open the lid away from you. The rice will look slightly wet on top, which is perfect.

Step 3: Scramble the Egg and Add Veggies

Push the rice to one side of the pot, creating an open spot by the heating element. Crack the eggs directly into that space and let them set for 30 seconds, then scramble with a spatula until cooked through.

Add the frozen peas and carrots and stir everything together. Press sauté again and cook for 2 to 3 minutes, stirring once or twice, until the vegetables are heated through and any excess moisture evaporates. Cancel sauté.

Step 4: Toss and Serve

Drizzle the remaining 1 tbsp soy sauce and the remaining 2 tsp sesame oil over the rice. Toss gently to coat every grain. Top with the sliced scallions and sesame seeds, then serve straight from the pot while it is hot.

Tips for the Best Instant Pot Fried Rice

Rinsing the rice is not optional here. Wash it until the water runs almost clear, which takes about a minute under cold running water. This strips away excess starch and stops the grains from turning gluey.
Stick with chicken thighs. They stay moist under pressure even if you accidentally overcook a little. Boneless skinless breasts can work, but they tend to turn dry and stringy.
Right after quick releasing, give the rice a minute to settle before you stir. If you dig in immediately, the top layer can break apart into mush.
For extra crispiness, after adding the veggies, spread the rice into an even layer, press sauté, and leave it alone for 4 to 5 minutes. You will hear it crackle as the bottom develops a golden crust. Fold those bits in right before serving.

Scale the recipe to your needs using this guide:

Servings	Jasmine rice	Chicken broth	Chicken thighs
2	1/2 cup	2/3 cup	1/2 lb
4	1 cup	1 1/4 cups	1 lb
6	1 1/2 cups	1 2/3 cups	1 1/2 lb

Storing Leftover Fried Rice

Refrigerate: Pack the rice into an airtight container within 2 hours of cooking. It keeps well for up to 4 days.
Reheating: Add a spoonful of water before microwaving so the rice steams back to life, or toss it in a hot skillet with a little neutral oil to refresh the crisp edges.

What to Serve with Instant Pot Chicken Fried Rice

A quick cucumber salad with rice vinegar and chili flakes cuts through the richness of the sesame oil. Ladle out a bowl of simple egg drop soup if you want a warming side that uses up extra eggs. For a bigger spread, steam a handful of edamame and sprinkle with flaky salt.

Frequently Asked Questions

Can I use brown rice instead of white?

Yes, but the cook time and liquid change. Use 1 1/2 cups broth per cup of brown rice and pressure cook on high for 22 minutes with a full natural release.

My Instant Pot always says “burn” when I cook rice. How do I avoid that?

The most common cause is a starchy film on the bottom after sautéing. After you cook the aromatics, pour in a splash of broth and scrape the pot with a wooden spoon before adding the rice. That little deglaze prevents starches from sticking and burning.

Can I double this recipe?

You can, as long as the rice and liquid together stay below the pot’s half-fill line. Keep the same ratio of rice to broth, and stack the chicken in a single layer on top. Cook time stays the same.

How do I get that authentic fried rice flavor without a wok?

Toasted sesame oil added at the end and the crisp bits from the bottom of the pot come surprisingly close. If you want more depth, add a small drizzle of dark soy sauce for color and a slightly sweeter note.