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Instant Pot Chicken Fried Rice Recipe

Chicken fried rice is a favorite dish of mine, and this Instant Pot chicken fried rice recipe is amazing.
Prep Time5 mins
30 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Keyword: Best instant pot chicken fried rice, Easy chicken fried rice recipe, Instant pot chicken recipe, Instant pot fried rice
Servings: 6
Calories: 633kcal


  • Instant Pot
  • Wooden Spatula
  • Yogurt Strainer or mesh strainer
  • Bowl


  • 2 cups white rice rinsed
  • 2 cups water
  • 3 Tablespoons toasted sesame oil
  • 1 small onion finely diced
  • 10 ounces frozen peas and carrots mixture
  • pounds diced cooked chicken (rotisserie chicken works great or our Instant Pot shredded chicken - https://www.sixsistersstuff.com/recipe/the-best-instant-pot-shredded-chicken-recipe-freezer-meal/)
  • 1 Tablespoon butter
  • 4 eggs lightly beaten
  • 2 Tablespoons lite soy sauce
  • 1 Tablespoon sesame seeds
  • salt and pepper, to taste
  • sliced green onions optional garnish
  • sesame seeds optional garnish


  • Add rinsed rice and water to the bottom of the Instant Pot, then secure the lid, making sure the valve is on SEALING not venting.
  • Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then do a quick-release of the remaining pressure.
  • Fluff the rice with a fork, then remove the rice to a separate bowl and cover loosely with foil.
  • Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
  • Add toasted sesame oil to the Instant Pot. Press the CANCEL button and then press the SAUTE button.
  • When oil gets hot, add onion to the pot and saute 2 minutes
  • Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  • Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  • Turn the pot off by pressing the CANCEL button, then fold in the cooked rice, soy sauce and sesame seeds. Add salt and pepper as needed.
  • Serve warm with sliced green onions and additional sesame seeds for garnish, if desired.


  • For this recipe we make sure to rinse the rice! It is not always super convenient but it is worth the hassle.


Calories: 633kcal | Carbohydrates: 57g | Protein: 32g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 516mg | Potassium: 464mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4863IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 3mg