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Instant Pot Chicken Fried Rice is an easy pressure cooker dinner recipe made with long grain white rice, boneless skinless chicken breasts, scrambled eggs and peas and carrots all seasoned with chicken broth, soy sauce and toasted sesame oil.

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Instant Pot Chicken Fried Rice is a tasty alternative to ordering take out.

This pressure cooker chicken and rice dish is a family friendly dinner recipe perfect for weeknights.

This chicken fried rice recipe takes about forty-five minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Instant Pot fried rice, I started by chopping some boneless, skinless chicken breasts into approximately 1/2 inch chunks.

Then I set my Instant Pot to Saute for 15 minutes and added some vegetable oil to the pot.

I beat three eggs well in a small bowl.

Then I poured the eggs into the heated Instant Pot.

I stirred the eggs around until they were fully cooked.

Then I scooped the cooked eggs onto a plate and set them aside.

I added some more vegetable oil to the pot along with some garlic puree.

I also added the chicken breast chunks to the pot.

I cooked the chicken breasts until very little pink remained.

Then I added some well rinsed long grain white rice to the pot and stirred it around for a few minutes to toast it.

I added some chicken broth to the pot and stirred well being sure to scrape the bottom of the pot well to avoid getting a burn notice well pressure cooking.

Then I placed the lid on the pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook HIGH for 3 minutes.

Once the Instant Pot was done pressure cooking, I left it to natural release for 8 minutes.

After 8 minutes I turned the steam release handle to the venting position to finish the pressure release.

I removed the lid set the Instant Pot to Saute for 4 minutes.

I added some soy sauce and toasted sesame oil to the pot.

I stirred well.

Then I added the cooked egg and some canned peas and carrots to the pot.

I stirred well again.

Finally I added some chopped green onions to the pot.

I stirred just until the green onions were incorporated into the rice.

Then I turned the Instant Pot off and served the chicken fried rice immediately.

This pressure cooker fried rice is sure to be a family favourite.

If you are looking for a delicious pressure cooker rice recipe, then you need to try this Instant Pot Chicken Fried Rice!

More Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Instant Pot Chicken Fried Rice:

• 2 tsp vegetable oil
• 3 eggs, large
• 1 tbsp garlic puree
• 1 lb boneless, skinless chicken breasts, chopped into 1/2 inch chunks
• 1 1/2 cup cups long grain white rice, rinsed well
• 1 1/2 cups chicken broth
• 3 tbsp soy sauce
• 3 tbsp toasted sesame oil
• 15 oz canned peas and carrots, drained
• 2/3 cup chopped green onions

How to Make Instant Pot Chicken Fried Rice:

1. Set the Instant Pot to Saute for 15 minutes.
2. Add 1 tsp of the vegetable oil to the pot.
3. Crack the eggs into a small bowl and beat well.
4. Add the beaten eggs to the heated pot.
5. Push the eggs around until they are fully cooked.
6. Scoop the cooked eggs onto a plate and set aside.
7. Add another tsp of vegetable oil to the pot.
8. Add the garlic puree and chicken breast chunks to the pot.
9. Cook the chicken breast chunks until almost no pink remained.
10. Add the rinsed rice to the pot.
11. Stir the rice around for a few minutes to toast it.
12. Add the chicken broth to the pot and stir, scraping the bottom of the pot well to make sure nothing is stuck to the bottom to avoid getting a burn notice.
13. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook HIGH for 3 minutes.
14. Once the Instant Pot is done cooking, leave it to natural release for 8 minutes.
15. After 8 minutes, turn the steam release handle to the venting position to finish releasing the pressure.
16. Remove the lid and set the Instant Pot to Saute for 4 minutes.
17. Add the soy sauce and toasted sesame oil to the pot.
18. Stir well.
19. Add the cooked egg to the pot along with the canned peas and carrots.
20. Stir well again.
21. Add the chopped green onions to the pot and stir them into the rice.
22. Turn the Instant Pot off.
23. Serve and enjoy!

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