Easy chicken fried rice instant pot dinner made with simple and easy to get ingredients! It’s tasty and feeds the whole family, including picky eaters, in no time at all.
This dish is cooked in one pot; combined protein and carbs are all cooked together.
This chicken fried rice is naturally gluten-free, sugar-free, and made with healthier ingredients.
Like Instant Pot Pineapple Chicken, this is a great meal prep recipe to make ahead and faster than a take-out option.
Chicken thighs. I usually get organic chicken tights from Costco. Choosing dark meat helps to keep the chicken bites moist and soft.
Frozen mixed vegetables. It saves so much time to get a pre-sliced organic frozen mix. This product is widely available in my area; I noticed that many stores sell this mix.
Toasted Sesame Oil. This oil really adds to the flavor. I get it from a local store or Thrive Market online.
Coconut Aminos. Soy-free and gluten-free soy sauce substitute made with only two ingredients, coconut sap and salt.
How to Make It – Step by Step Instructions
Step 1. Prep the ingredients. Rinse the rice till water runs clear, whisk the eggs, dice the chicken.
Step 2. Turn instant pot on, select the “saute” setting, add oil and scramble the eggs—Reserve cooked eggs for later.
Step 3. Add to the instant pot chicken, rice, and water.
Step 4. Next, we are adding frozen vegetables and covering the instant pot with the lid. Cook on high pressure and do a quick release.
Step 5. Once everything is cooked, turn on the “saute” setting to finish. Add coconut amino sauce and scrambled eggs and adjust flavor if needed.
Tips For Success
For the best flavor, choose dark chicken meat.
Rinse rice in a mesh strainer till water runs clear and no longer white. Shake the strainer to remove extra water before adding rice to the pot.
Once the timer is up, do a quick release. To avoid overcooking, don’t let it sit longer in the sealed pot.
Add coconut amino sauce and salt at the end, start small and add based on your taste buds.
This recipe makes a lot of food, enough for four people plus leftovers for the next day. Reduce the amounts as needed.
Variations
The instant pot chicken fried rice is tasty without any additions. However, you might want to add some optional ingredients to put your own spin on it or substitute some items.
Chicken Broth. To make it even more flavorful, use chicken broth instead of water.
Sliced mini Bella mushrooms or sweet bell peppers and add at the and when stir-frying.
Butter. If desired, you can add 4 tablespoons of butter at the end, stir well to combine.
Cashew nuts. I like to use raw unsalted cashews and add the end when stir-frying.
Sugar snap peas. Slice in half and added to stir fry at the end.
Gather the ingredients. Rinse the rice till the water run clear. In the small bowl, whisk the eggs. Dice the chicken.
Turn instant pot on and select the "saute" setting. Add 2 tablespoons of sesame oil to cover the bottom of the pot completely. Once you hear the sound of the oil heating, add the whisked eggs and let them set without touching for about 30 seconds, then keep moving till scrambled, approximately 2 minutes-press cancel. Remove them and save them for the final step.
Add to the instant pot 2 tablespoons of sesame oil to cover the bottom, add diced chicken, rinsed rice, and water. Using a spatula, slightly move the rice to completely cover with water. Add frozen vegetables on top and cover with lid. Seal and turn the setting to high pressure for 3 minutes.
It will take time for pressure to build; once the time is up and you hear the beeping sound, do a quick release. Press "cancel" and open the pot, stir to combine.
Turn instant pot to "saute" continue stirring, add coconut amino sauce and salt. Taste and adjust the flavor if needed.
Notes
For the best flavor, choose dark chicken meat.Rinse rice in a mesh strainer till water runs clear and no longer white. Shake the strainer to remove extra water before adding rice to the pot.Avoid overcooking, and once the timer is up and pressure is released, open the instant pot.Add coconut amino sauce and salt at the end, start small and add based on your taste buds.This recipe makes a lot of food, enough for four people plus leftovers for the next day. Reduce the amounts as needed.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Welcome!
Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
