Cooking quick and delicious meals has never been easier with this Instant Pot Chicken Fried Rice Recipe. With the convenience of a single pot and the irresistible flavors of your favorite takeout indulgence, this dish is perfect for busy nights or whenever you crave comfort food. Packed with juicy chicken, fresh vegetables, and savory rice, you’ll have a wholesome meal ready in no time.
This recipe holds a special place in my family’s heart. Growing up, my mother would make a similar fried rice dish every Sunday. We would gather around the dining table, savoring each bite while sharing stories about our week. The aroma of the rice cooking in the Instant Pot transports me back to those cherished evenings. It’s the perfect blend of nostalgia and modern cooking convenience.
Why You’ll Love This Recipe
- Quick and Easy: With the Instant Pot, you’ll have a tasty meal ready in under 30 minutes.
- Minimal Cleanup: One pot means fewer dishes and less hassle.
- Family-Friendly: This dish is a hit with both adults and kids.
- Customizable: Easily substitute ingredients to fit dietary needs or preferences.
Ingredients Notes
For this recipe, you’ll need chicken breast or thighs, long-grain rice, soy sauce, and mixed vegetables. Opt for low-sodium soy sauce to control the salt level. You can substitute boneless, skinless chicken thighs if you prefer a juicier cut of meat. If fresh vegetables aren’t available, frozen mixed vegetables work perfectly as well.
Recipe Steps
Step 1
Set the Instant Pot to sauté mode and add a tablespoon of oil. Once heated, add diced chicken pieces and cook until browned evenly.
Step 2
Add the chopped onions and garlic to the pot, stirring for a minute until fragrant. Include mixed vegetables and continue to sauté for a few more minutes.
Step 3
Pour in the rinsed long-grain rice, chicken broth, and soy sauce. Stir to combine, ensuring the rice is submerged in liquid.
Step 4
Seal the Instant Pot lid and set it to high pressure for 5 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid.
Step 5
Fluff the rice with a fork, add chopped green onions, and a dash of sesame oil if desired. Serve hot and enjoy!
Storage Options
Store any leftover Fried Rice in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water to add moisture.
Variations & Substitutions
For a vegetarian version, omit the chicken and double the vegetables or add tofu. To make it gluten-free, use tamari or coconut aminos instead of soy sauce. For an extra kick, add chopped chili peppers or a sprinkle of red pepper flakes.
Serving Suggestions
Serve this dish as a standalone meal or pair it with a side of steamed broccoli or a fresh garden salad. It’s perfect for a quick weeknight dinner, a lunchbox meal, or a casual family gathering.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but note that brown rice requires a longer cooking time and more liquid. Adjust the Instant Pot settings to accommodate brown rice, following specific cooking guidelines for best results.
Is it okay to use leftover rice?
Absolutely! Using day-old rice can improve the texture of your fried rice. Simply reduce the liquid amount slightly since the rice won’t absorb as much moisture.
How can I add more protein?
Consider adding cooked shrimp, peas, or a scrambled egg for additional protein. These can be mixed in during the final step to keep the dish balanced and nutritious.
Instant Pot Chicken Fried Rice
Ingredients
Main Ingredients
- 2 cups white rice preferably long-grain
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons soy sauce low sodium
- 1 cup frozen peas and carrots thawed
- 2 large eggs beaten
- 2 tablespoons olive oil
Instructions
Preparation Steps
- Set the Instant Pot to sauté mode and add olive oil. Once hot, add chicken and cook until browned.
- Push the chicken to the side and add beaten eggs. Scramble until cooked through.
- Add rice, soy sauce, and frozen vegetables to the pot. Mix everything together.
- Secure the lid and cook on high pressure for 5 minutes. Allow a natural release for 10 minutes.
