This Instant Pot Chicken Fried Rice is a fast, comforting weeknight dinner that tastes like takeout but comes together in a fraction of the time. The pressure-cooking step cooks the rice perfectly while the sauté function gives the chicken a nice golden edge. Bright green onions and a drizzle of toasted sesame oil finish the dish, and a sprinkle of sesame seeds turns it into a complete, family-friendly meal. Below you’ll find an easy-to-follow ingredient list and step-by-step directions so you can make this one-pot favorite any night of the week.

Why this recipe works

This recipe brings together simple pantry staples and just a few fresh items to create big flavor. Using the Instant Pot means the rice cooks evenly without babysitting a pot on the stove. Cooking the chicken first in the pot builds flavor, and adding eggs last gives the dish the silky, scrambled texture you expect in fried rice. The soy sauce and toasted sesame oil add depth, while green onions and sesame seeds brighten the final plate.

Ingredients

▢2 cups dry white rice (*)
▢2 cups water
▢½ teaspoon kosher salt (plus more, to taste)
▢3 tablespoons vegetable oil
▢1 pound boneless, skinless chicken breasts (cut into small pieces **)
▢1 cup chopped onion
▢ground black pepper (to taste)
▢3 cloves garlic (minced)
▢1 cup frozen peas and carrots
▢2 large eggs (lightly beaten)
▢1½ tablespoons low-sodium soy sauce
▢3 green onions (thinly sliced)
▢1 teaspoon toasted sesame oil
▢sesame seeds (for garnish)

Notes on ingredients

Use any standard long-grain white rice labeled simply as white rice for the best texture in this recipe. The measurements above are specific; they’re balanced to give the rice the right moisture when pressure-cooked in the Instant Pot. If you prefer to use a different cooking oil, choose a neutral-tasting vegetable oil to keep the flavor profile consistent. The chicken should be cut into small pieces so it cooks quickly during the sauté step and finishes tender in the final dish.

Equipment

6-quart (or similar) Instant Pot or electric pressure cooker with sauté and pressure settings
Wooden spoon or silicone spatula
Measuring cups and spoons
Sharp knife and cutting board

Step-by-step directions

Follow these clear steps in order to make the recipe. Quantities and ingredient names match the list above exactly.

Rinse the rice: Measure 2 cups dry white rice into a fine mesh sieve and rinse under cold running water until the water runs mostly clear. This removes excess starch and helps the grains stay separate after cooking. Drain well.
Add rice, water, and salt to the Instant Pot: Place the rinsed rice in the Instant Pot insert. Add 2 cups water and ½ teaspoon kosher salt, and gently spread the rice so it lies in an even layer.
Pressure-cook the rice: Secure the Instant Pot lid and set the valve to the sealing position. Select Manual/Pressure Cook on high pressure and set the time for 4 minutes. When the cook cycle finishes, allow a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Fluff and transfer the rice: Open the lid and use a fork to gently fluff the rice. Transfer the cooked rice to a bowl and set aside while you prepare the chicken and vegetables. Leaving the Instant Pot insert clean will make the next steps easier.
Sear the chicken: Wipe the insert if needed, then add 3 tablespoons vegetable oil and select the Sauté function. When the oil is shimmering, add 1 pound boneless, skinless chicken breasts cut into small pieces. Season with ground black pepper to taste. Cook, stirring occasionally, until the chicken pieces are cooked through and lightly browned, about 4–6 minutes depending on the size of the pieces. Remove the chicken to a plate and set aside.
Sauté the onion and garlic: With the Instant Pot still on Sauté, add the 1 cup chopped onion to the remaining oil in the pot. Cook, stirring, until the onion is softened and translucent, about 3 minutes. Add 3 cloves garlic (minced) and cook for another 30–45 seconds, stirring constantly so the garlic does not burn.
Add peas and carrots: Toss in 1 cup frozen peas and carrots directly from the freezer. Stir to combine and cook for 1–2 minutes to heat them through. This brief sauté ensures the vegetables are warm and retain a bit of texture without becoming mushy.
Scramble the eggs: Push the vegetables to one side of the pot to create a cleared space. Pour the 2 large eggs (lightly beaten) into the cleared area and let them sit for a few seconds until they just begin to set at the edges. Scramble the eggs gently with your spatula until they are mostly cooked but still tender, then break them up and stir them together with the vegetables.
Combine rice, chicken, and sauce: Return the cooked chicken to the pot. Add the reserved cooked rice back to the Instant Pot insert and drizzle 1½ tablespoons low-sodium soy sauce evenly over the top. Stir everything thoroughly with a wooden spoon or silicone spatula to combine, making sure the rice, chicken, vegetables, and egg are evenly distributed and the soy sauce coats the mixture.
Finish with green onions and sesame oil: Stir in 3 thinly sliced green onions and 1 teaspoon toasted sesame oil. Taste and adjust seasoning with additional kosher salt or ground black pepper if needed. The toasted sesame oil adds a finishing aroma, so add it sparingly and stir well to distribute.
Garnish and serve: Transfer the Instant Pot Chicken Fried Rice to a serving bowl or plates. Sprinkle sesame seeds over the top for a little crunch and visual contrast. Serve hot.

Make-ahead and storage

This Instant Pot Chicken Fried Rice stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or oil, or microwave in 30-second bursts, stirring between intervals, until heated through. If you plan to freeze leftovers, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Tips and variations

Extra vegetables: Stir in thinly sliced bell pepper, chopped broccoli florets, or shredded cabbage when you add the peas and carrots for more color and nutrition.
Rice texture: If you prefer drier fried rice, spread the cooked rice on a baking sheet and let it cool and dry slightly in the refrigerator for 30 minutes before using. For this recipe, the cooking times and liquid ratio produce tender, separate grains.
Flavor boost: For more umami, add a splash of dark soy sauce or a teaspoon of oyster sauce during the final stir, adjusting salt to taste.
Heat: If you like a spicy kick, add a pinch of crushed red pepper flakes while sautéing the onions or top each serving with sriracha.
Egg-free option: Omit the eggs and increase the cooked vegetables for a vegetarian-friendly version. Be sure to keep the same rice and water ratio for consistent results.

Serving suggestions

This dish is a complete meal on its own, but it pairs nicely with a simple green salad, steamed vegetables, or a light soup. Leftovers travel well, so pack extra for lunches during the week.

Troubleshooting

Rice too sticky: If your rice turns out stickier than you like, rinse the rice more thoroughly next time before cooking and allow a short rest after fluffing to let excess steam escape.
Chicken dry: Cut the chicken into uniform small pieces so it cooks evenly during the sauté step. Do not overcook the chicken during this stage; it will finish combining with the rice and stay tender.
Flavor imbalance: Taste before serving and adjust with more soy sauce, salt, or toasted sesame oil in small increments until the balance is right for your palate.

With minimal hands-on time and straightforward steps, this Instant Pot Chicken Fried Rice becomes a reliable go-to whenever you want fast comfort food that feels elevated. The method translates easily to other proteins and vegetables, so treat it as a template and make it your own.

Enjoy your meal!

Instant Pot Chicken Fried Rice

Quick and flavorful chicken fried rice made easily in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 45

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

2 cups dry white rice
2 cups water
1/2 teaspoon kosher salt plus more to taste
3 tablespoons vegetable oil
1 pound boneless skinless chicken breasts cut into small pieces
1 cup chopped onion
ground black pepper to taste
3 cloves garlic minced
1 cup frozen peas and carrots
2 large eggs lightly beaten
1 1/2 tablespoons low-sodium soy sauce
3 green onions thinly sliced
1 teaspoon toasted sesame oil
sesame seeds for garnish

Equipment

Instant Pot or electric pressure cooker
Measuring cups and spoons
Colander
Mixing Bowl
Spatula or wooden spoon
Fork

Method

Rinse the rice under cold water in a colander until the rinse water runs clear, about 2–3 times.
Add the rinsed rice, 2 cups water, and 1/2 teaspoon kosher salt to the Instant Pot inner pot. Secure the lid and set the valve to sealing.
Cook on Manual/High Pressure for 4 minutes, then allow a 10-minute natural pressure release before carefully venting any remaining steam and opening the lid.
Fluff the cooked rice with a fork and transfer it to a bowl. Rinse and dry the inner pot to remove any stuck-on rice, then return the pot to the cooker.
Press Sauté and heat 3 tablespoons vegetable oil. When the oil is hot, add the diced chicken and chopped onion. Season with kosher salt and black pepper and sauté until the chicken is cooked through, about 6–10 minutes.
Add the minced garlic and cook 30 seconds. Stir in the frozen peas and carrots and cook for about 2 minutes until heated through.
Push the mixture to one side of the pot. Pour the beaten eggs into the empty space and gently scramble until just set, about 1–2 minutes, then fold the eggs into the chicken and vegetables.
Press Cancel. Add the cooked rice, 1 1/2 tablespoons soy sauce, sliced green onions, and 1 teaspoon toasted sesame oil. Stir thoroughly to combine and adjust seasoning to taste.
Serve warm topped with sesame seeds.