Instant Pot Chicken Fried Rice | Food Under Pressure

This ONE POT wonder, Instant Pot Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s 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.

I am all for convenience nowadays. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13-year-old stepdaughter, a hubby whom when he’s hungry wants to eat NOW, not a few minutes from now.

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.

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

Essential Ingredients

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 – use the “Lite” version or sub Bragg’s coconut aminos!
Ginger, jarred or fresh

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.

Step by Step Directions

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

Prepare your ingredients

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.

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.

Sauté

Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting. 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.
The ingredients will not be fully cooked at this time. That is what you want as they will continue to cook under pressure in the next steps. Do not be concerned and do not add additional cooking time on sauté.

Sauté, continued

The ingredients will not be fully cooked at this time. That is what you want as they will continue to cook under pressure in the next steps. Do not be concerned and do not add additional cooking time on sauté.
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir well, scraping the bottom of the pot to loosen any browned bits (in other words, deglaze the pot). Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.

Cook under pressure

Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir well, scraping the bottom of the pot to loosen any browned bits (in other words, deglaze the pot). 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). Do this by carefully opening the vent knob - on the Instant Pot, turn the vent knob to "venting".

Open the lid, gently fluff the rice with a fork, combining all ingredients.

Release Pressure & Fluff

Once cook time is complete, quickly release pressure (QPR). Do this by carefully opening the vent knob – on the Instant Pot, turn the vent knob to “venting”. Open the lid, gently fluff the rice with a fork, combining all ingredients.
I prefer to serve in bowls, and garnish as desired. I love freshly cut scallions, a squeeze of fresh lime juice, toasted sesame seeds and more hot stuff - Sambal Oelek is great, so is sriracha or whatever you prefer! Ginger, extra soy sauce and wasabi would be great as well, based on your preference.

Garnish & Serve - Instant Pot Chicken Fried Rice

I prefer to serve in bowls, and garnish as desired. I love freshly cut scallions, a squeeze of fresh lime juice, toasted sesame seeds and more hot stuff – Sambal Oelek is great, so is sriracha or whatever you prefer! Ginger, extra soy sauce and wasabi would be great as well, based on your preference.