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Instant Pot Chicken Fried Rice

15-Minute Instant Pot Chicken Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup jasmine rice, rinsed
  • 1 1/4 cups low-sodium chicken broth
  • 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
  • 2 large eggs
  • 2 scallions, sliced
  • 1 tsp sesame seeds

Method
 

  1. Turn the Instant Pot to sauté mode. Heat 1 tsp sesame oil. Add the chicken, cook undisturbed for 3 to 4 minutes until browned, then transfer to a plate. Add garlic and ginger to the pot, stir 30 seconds until fragrant, then press cancel.
  2. Add the rinsed rice, chicken broth, and 2 tbsp soy sauce. Stir once. Nestle the chicken on top without stirring. Lock the lid, set the valve to sealing, and pressure cook on high for 5 minutes. Quick release the pressure when done.
  3. Open the lid and push the rice to one side. Crack the eggs into the empty spot and scramble until fully set. Add the frozen peas and carrots, stir everything together, then sauté for 2 to 3 minutes until heated through. Press cancel.
  4. Drizzle the remaining 1 tbsp soy sauce and remaining 2 tsp sesame oil over the rice. Toss gently, top with scallions and sesame seeds, and serve immediately.

Notes

After the peas and carrots are heated, you can spread the rice into an even layer, press sauté, and let it sit untouched for 5 minutes. A golden crust forms on the bottom. Stir it in right before serving for extra texture.