This Instant Pot Fried Rice with Chicken is an easy weeknight meal on the table in 25 minutes. Made with rice, chicken breast, and veggies – better than takeout fried rice!
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If you’re a fan of take-out or if reaching for the delivery menu is a common occurrence in your busy household, recipes like this Instant Pot Fried Rice with Chicken are exactly what you need! Making your own fried rice is SO much healthier than fried rice from a local restaurant, and it’s just about as easy too! Especially when you use the Instant Pot!
Cooking Rice in the Instant Pot
Cooking rice in the Instant Pot is very simple – just make sure the inside of the pot is greased with some oil, add the rice, veggies and a generous amount of chicken stock. Long grain white rice (Jasmine or Basmati) takes about 3 minutes to cook on High Pressure, and a natural release for about 5 minutes ensures the rice is perfectly cooked!
Ingredients for Instant Pot Fried Rice
To make this recipe you’ll need:
- Chicken Breasts or pre-cooked chopped/shredded chicken (optional)
- Coconut Oil
- Sesame Oil
- Minced Garlic (fresh)
- Leeks
- Diced Onion
- Diced Carrot
- Diced Celery
- Soy Sauce
- Salt and Pepper
- Long Grain White Rice
- Chicken Stock
How to Make Instant Pot Fried Rice
Making Instant Pot Fried Rice with Chicken is SO easy! Use my PRO TIPS for the perfect Instant Pot rice every time!
- Sauté the chicken breasts first. Cooking the chicken first makes for a short pressure cooking time and it creates amazing flavour! You can also use pre-cooked rotisserie chicken (chopped or shredded) to make this recipe even easier!
- Sauté the veggies. Cook the onion, garlic, carrots, leeks, and celery first to soften them and to create a delicious flavour!
- Deglaze the pan to prevent burning. If you want to avoid that dreaded “burn” notice, deglaze the pan with a splash of chicken stock (or use a splash of stock instead if you don’t cook with wine) and scrape up any caramelized bits before adding the rice and stock.
- Do NOT stir before cooking! Resist the urge to stir before cooking. Stirring can cause the rice to sink to the bottom where it will burn. For even cooking, cook the ingredients without stirring first and resist the urge to stir until the pressure has released.
- Cook on High Pressure for 3 minutes. The rice only takes 3 minutes to cook on high pressure. For the perfect texture, let the pressure release naturally for 5 minutes before opening the valve.
- Fluff the rice after cooking. Use a fork to fluff the rice and stir the veggies, chicken and rice together so everything is distributed evenly throughout the dish.
- Serve immediately. Add a little more soy sauce and some sliced green onions and serve while it’s hot!
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Can I make Instant Pot Fried Rice Vegetarian?
Yes! Instead of adding chicken, simply replace the chicken with some additional vegetables or some tofu, and replace the chicken stock with vegetable stock, and cook as directed in the recipe!
Can I make Instant Pot Fried Rice on the stovetop instead?
Yes! Check out my Quick & Easy Chicken Fried Rice recipe to find out how to make fried rice on the stovetop with leftover rice!
Why Should I Buy an Instant Pot?
If you don’t have an Instant Pot yet and you’re navigating a busy life while trying to feed a hungry family 7 days a week, I’d highly recommend investing in an Instant Pot. Mine sat un-used on a shelf for 6 months until I finally had the courage to give it a try, but once I did I was hooked. I most often use the 8-Quart Instant Pot Duo (affiliate link) because I’m feeding a family (and we like having leftovers for the next day), but I test all my Instant Pot Recipes in the 6-Quart Instant Pot Duo (affiliate link) as well so you can be sure they’ll work for you too! If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite take-out recipe to make at home? I’d love to know!
Kitchen Products I Recommend:
Looking for even more delicious meal ideas? You’ll LOVE these ones I’ve linked below!
- Creamy One Pot Chicken Enchilada Pasta
- Thai Chicken Spiralized Zucchini Salad
- Ginger Soy Grilled Chicken
- White Wine and Herb Marinated Chicken
- Crispy Oven Fried Chicken
- Skillet Pesto Caprese Stuffed Chicken
- Honey Garlic and Lime Chicken
QUICK & EASY WEEKNIGHT MEALS
Get my 4-week meal plan guide e-cookbook for the price of a coffee!
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Instant Pot Fried Rice with Chicken
Recipe: Equipment
- 6 quart or 8 quart Instant Pot (electric pressure cooker)
Recipe: Ingredients
- 1 teaspoon sesame oil
- 1 tablespoon coconut oil
- 1/2 cup chopped leeks
- 1 medium onion diced
- 1 medium carrot diced
- 1 stalk celery chopped
- 4 cloves garlic finely minced
- 1 pinch black pepper
- 1 1/2 cups pre-cooked chicken chopped
- 1/3 cup soy sauce
- 2 cups long grain white rice (ex: Basmati or Jasmine)
- 4 cups chicken stock (or use vegetable stock)
Recipe: Instructions
- Set the Instant Pot to saute mode and add the sesame oil and coconut oil.
- Add the green onions, diced onion, diced carrot, chopped celery, garlic and pepper, and saute until the veggies begin to soften (about 5 minutes).
- Add the chopped chicken and soy sauce, and stir.
- Add a splash of stock and scrape the bottom of the Instant Pot to deglaze the pot. Do not skip this step as you may get the "Burn" notice while pressure cooking.
- Add the rice and stir to combine with the chicken and veggies.
- Add the stock and cover the Instant Pot, sealing the lid and setting the valve to sealing.
- Set the Instant Pot to cook on High Pressure for 3 minutes.
- Once the 3 minutes of cooking time have passed, allow the Instant Pot to release pressure naturally for 5 minutes. After 5 minutes have passed, turn the valve to venting to release any remaining pressure and remove the lid.
- Fluff the rice with a fork and add a little extra soy sauce (if desired, to taste).
- Serve with some chopped green onions.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’m looking forward to trying this recipe, however I am a bit confused. Under tips, you warn to resist the urge to stir before cooking so that the rice won’t burn. But, in the actual recipe, #5, you instruct to stir the rice to combine with the veggies. Was the original tip meant to instruct us not to stir after adding the stock at the end perhaps? Thanks in advance! — D
Yes! Once you add the liquid avoid stirring.
Can I use a crockpot to make this recipe? Mine doesn’t have a sauté mode, only low, medium and high settings. Thanks!
Unfortunately you need an Instant Pot/ Multi Cooker for this recipe, but you could try this recipe https://thebusybaker.ca/quick-and-easy-chicken-fried-rice/ on the stove.