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Instant Pot Chicken Fried Rice

This Instant Pot Chicken Fried Rice is better than take-out! This one pot wonder is quick, easy, and packed with rotisserie chicken, veggies, and perfectly cooked rice.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 people
Calories: 438kcal
Author: Jennifer Debth

Ingredients

Rice

  • 1 cup long grain white rice don’t rinse
  • 1 cup cold water
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt

Chicken Fried Rice

  • ¼ cup unsalted butter
  • ½ yellow onion diced
  • ½ cup diced carrot
  • 2 cloves garlic minced or pressed
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 2 large eggs beaten
  • 2 tablespoons soy sauce or gluten free alternative, if necessary (tamari or coconut aminos)
  • 2 tablespoons seasoned rice vinegar *
  • 2 tablespoons hoisin sauce *
  • ½ tablespoon chili garlic sauce * plus more to taste
  • 1 teaspoon sesame oil *
  • ½ cup frozen peas
  • 4 cups chopped cooked chicken (about 1 pound) I used 1 rotisserie chicken with skin and bones removed
  • salt to taste
  • cilantro green onions, sesame seeds, sriracha for garnish, if desired
US Customary - Metric

Instructions

Rice

  • Place rice, water, 2 tablespoons butter, and 1/2 teaspoon salt into your 6 quart Instant Pot.
  • Stir to combine.
  • Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
  • Cook on manual, HIGH pressure, for 6 minutes.
  • Once the cook time is up, allow the pot to do a natural release for 10 minutes.
  • Flip the valve to quick release the pressure.
  • Remove the lid, then use a fork to gently fluff the rice.
  • Spread out onto a silicone mat lined baking sheet and place in the freezer to chill.
  • Clean Instant Pot, then proceed with the recipe.

Chicken Fried Rice

  • Hit SAUTE on your 6 quart Instant Pot.
  • Once it reads hot, add in 1/4 cup butter and allow to melt.
  • Once melted, add in onion, carrot, garlic, ginger, and black pepper.
  • Cook, stirring regularly, until carrots are tender, about 10 minutes.
  • Pour in egg and scramble until cooked to your liking.
  • Stir in soy sauce, vinegar, hoisin, chili garlic sauce, sesame oil, peas, and chicken.
  • Add in the chilled rice.
  • Cook until everything is heated through, stirring regularly.
  • Taste and re-season, if necessary, then serve with optional garnishes and enjoy!
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Notes

*Be sure to check labels to ensure it's gluten free, if necessary. 

Nutrition

Serving: 1person | Calories: 438kcal | Carbohydrates: 32g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 792mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2357IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg

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