Chicken Fried Rice | Instant Pot Pressure Cooker

I love Chinese Food. Salty, savory, satisfying, UMAMI-good. I especially love the classic Chicken Fried Rice – yum! What’s not to love about Chinese food?


What’s NOT to love is the calories and who knows what you’re bound to find in a take out box of Chinese food. 


I am all about convenience now a days. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13 year old step daughter, a hubby whom when he’s hungry wants to eat NOW, not a minute from now. The days of having plenty of time to prep and cook a meal are mostly over. And, please Lord whatever saves me from having to clean a bunch of pots and pans.. yes, please. It’s easy to mentally resort to considering take out or delivery these days, but meals like this keep me WILLING and able to make a home cooked meal for my family.


This ONE POT wonder, Pressure Cooker Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s super FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious – all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.


OPTIONAL: If you dont want to use chicken, you can sub fresh, raw large shrimp or partially sautéed pork loin, diced.


This recipe calls for previously cooked chicken. HOWEVER, If you have raw chicken, dice and sauté in pressure cooker as your first step until chicken is partially cooked (3-4 minutes).


Once you have the right ingredients on hand, stocked in your pantry and/or fridge, you can be well on your way to making delicious Chinese style food at home, including this Pressure Cooker Chicken Fried Rice, my Umami Mongolian Beef & Broccoli or Honey Sesame Chicken.


A few of my favorite ingredients to stock for that distinct Umami-rich flavor are:


Fish Sauce


Sesame Oil


Sesame Seeds

 
Sambal Oelek


Rice Vinegar


Soy Sauce (of course) – I prefer the “Lite” version


Ginger, jarred



Chicken Fried Rice

Ingredients

1 T canola or vegetable oil

1/4 cup carrots, chopped

1/4 cup red pepper, chopped

1/4 cup scallions, chopped (white ends)

1 T garlic, minced

2 T ginger, minced (fresh or jarred – I use jarred ginger!)

2 eggs (not pictured)

1 T rice vinegar

1 t fish sauce

1 T sesame oil

1-2 T Sambal Oelek, optional for spice

1 t cilantro

1/2 t salt

1/2-1 t black pepper

1 lb cooked chicken (I used leftover Pressure Cooker Chicken!)

1 1/4 cup basmati rice, rinsed

1 1/4 cup water

1/4 cup soy sauce

2-3 T lime juice, freshly squeezed (not pictured)

1/4 cup scallions, chopped (green ends) – optional for garnish

toasted sesame seeds, optional for garnish

additional soy sauce, optional for individual portions

additional Sambal Oelek, optional for individual portions

lime slices, optional for individual portions

Essential Tools

Pressure Cooker, I have the Instant Pot Pressure Cooker

fine mesh strainer, I love this Bellemain mesh Strainer

citrus juicer, like this Bellemain Citrus Juicer

Directions

Prepare all ingredients and set aside – this is key to making this as simple as possible!

Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting (find out more about the Instant Pot Buttons here).

Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.

Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.

Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.

Once cook time is complete, quickly release pressure (QPR).

Open lid, fluff rice gently.

Serve immediately with optional garnishes.

Chicken Fried Rice

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Print
Chicken Fried Rice - Instant Pot Pressure Cooker
Prep Time
4 mins
Cook Time
10 mins
Total Time
14 mins
 
Ingredients
  • 2 tbsp canola or vegetable oil
  • 1/4 cup carrots diced
  • 1/4 cup red pepper roughly chopped
  • 1/2 cup scallions (lighter & white ends only, reserve green ends) diced
  • 1 tbsp garlic minced
  • 2 tbsp ginger (fresh or jarred) minced
  • 2 eggs
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • 1-2 tbsp sambal oelek optional
  • 1 tsp cilantro (dried, or 1 T fresh)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 lb chicken cooked & shredded
  • 1 1/4 cup basmati rice rinsed
  • 1 1/4 cup water
  • 1/4 cup soy sauce
  • 2-3 tbsp lime juice freshly squeezed
  • toasted sesame seeds optional for serving
  • additional soy sauce optional for serving
  • additional Sambal Oelek optional for serving
  • scallions (green ends) optional for serving
  • lime slices optional for serving
Instructions
  1. Prepare all ingredients and set aside - this is key to making this as simple as possible!

  2. Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.

  3. Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.

  4. Add egg and sauté an additional 2 minutes.

  5. Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.

  6. Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.

  7. Once cook time is complete, quickly release pressure (QPR).

    Open lid, fluff rice gently.

  8. Serve immediately with optional garnishes.

I love Chinese Food. Salty, savory, satisfying, UMAMI-good. I especially love the classic Chicken Fried Rice – yum! What’s not to love about Chinese food?


What’s NOT to love is the calories and who knows what you’re bound to find in a take out box of Chinese food. 


I am all about convenience now a days. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13 year old step daughter, a hubby whom when he’s hungry wants to eat NOW, not a minute from now. The days of having plenty of time to prep and cook a meal are mostly over. And, please Lord whatever saves me from having to clean a bunch of pots and pans.. yes, please. It’s easy to mentally resort to considering take out or delivery these days, but meals like this keep me WILLING and able to make a home cooked meal for my family.


This ONE POT wonder, Pressure Cooker Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s super FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious – all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.


OPTIONAL: If you dont want to use chicken, you can sub fresh, raw large shrimp or partially sautéed pork loin, diced.


This recipe calls for previously cooked chicken. HOWEVER, If you have raw chicken, dice and sauté in pressure cooker as your first step until chicken is partially cooked (3-4 minutes).


Once you have the right ingredients on hand, stocked in your pantry and/or fridge, you can be well on your way to making delicious Chinese style food at home, including this Pressure Cooker Chicken Fried Rice, my Umami Mongolian Beef & Broccoli or Honey Sesame Chicken.


A few of my favorite ingredients to stock for that distinct Umami-rich flavor are:


Fish Sauce


Sesame Oil


Sesame Seeds

 
Sambal Oelek


Rice Vinegar


Soy Sauce (of course) – I prefer the “Lite” version


Ginger, jarred



Chicken Fried Rice

Ingredients

1 T canola or vegetable oil

1/4 cup carrots, chopped

1/4 cup red pepper, chopped

1/4 cup scallions, chopped (white ends)

1 T garlic, minced

2 T ginger, minced (fresh or jarred – I use jarred ginger!)

2 eggs (not pictured)

1 T rice vinegar

1 t fish sauce

1 T sesame oil

1-2 T Sambal Oelek, optional for spice

1 t cilantro

1/2 t salt

1/2-1 t black pepper

1 lb cooked chicken (I used leftover Pressure Cooker Chicken!)

1 1/4 cup basmati rice, rinsed

1 1/4 cup water

1/4 cup soy sauce

2-3 T lime juice, freshly squeezed (not pictured)

1/4 cup scallions, chopped (green ends) – optional for garnish

toasted sesame seeds, optional for garnish

additional soy sauce, optional for individual portions

additional Sambal Oelek, optional for individual portions

lime slices, optional for individual portions

Essential Tools

Pressure Cooker, I have the Instant Pot Pressure Cooker

fine mesh strainer, I love this Bellemain mesh Strainer

citrus juicer, like this Bellemain Citrus Juicer

Directions

Prepare all ingredients and set aside – this is key to making this as simple as possible!

Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting (find out more about the Instant Pot Buttons here).

Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.

Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.

Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.

Once cook time is complete, quickly release pressure (QPR).

Open lid, fluff rice gently.

Serve immediately with optional garnishes.

 

Chicken Fried Rice