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

- 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
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Prepare all ingredients and set aside - this is key to making this as simple as possible!
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Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.
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Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.
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Add egg and sauté an additional 2 minutes.
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Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.
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Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
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Once cook time is complete, quickly release pressure (QPR).
Open lid, fluff rice gently.
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Serve immediately with optional garnishes.
Step by Step Directions

Prepare your ingredients

Sauté

Sauté, continued

Cook under pressure

Release Pressure & Fluff
