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fried rice in instant pot with wooden spoon
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5 from 1 vote

Instant Pot Fried Rice (quick + easy!)

Cook up a batch of Instant Pot fried rice for a quick, easy, and flavorful dinner! With soft scrambled eggs, sesame oil, garlic, soy sauce and chicken it's a crowd pleaser.
Prep Time10 mins
Cook Time15 mins
Time to pressurize + natural pressure release20 mins
Total Time45 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 428kcal


  • 2 tablespoons sesame oil divided
  • 1 onion diced
  • 4 cloves garlic minced
  • 3 carrots finely chopped
  • 1 cup long grain white rice rinsed; see note 1
  • 1 ¼ cups stock chicken or vegetable; water can also be used
  • 4 eggs beaten
  • 2 cups chicken cooked, cooled & cubed; see note 2
  • 1 cup frozen peas
  • ¼ cup soy sauce see note 3


  • Sauté onion + garlic- Select the 'sauté' function of your Instant Pot. Add 1 tablespoon of sesame oil to the stainless steel insert, and add the onion. Cook for 5-6 minutes, until onion is soft and translucent. Make a space in the middle of the pan and add the garlic. Let it cook for 1 minute, stirring occasionally so it doesn't burn.
    sautéing onions and garlic in instant pot
  • Other ingredients- Add the stock, scraping the bottom of the pan to get anything stuck off of it. Add the carrots, rice and salt. Mix it up and make sure everything is covered with the cooking liquid.
    carrots, onions and rice (uncooked) in instant pot
  • Pressure cook- Put the lid on the Instant Pot and set the valve to the 'sealing' position. Cancel the 'sauté' function and set the Instant Pot to cook on high pressure for 3 minutes. When the cooking cycle completes, allow for a full natural pressure release (around 15 minutes).
    instant pot with 3 minutes on the timer
  • Scramble eggs- When the pin drops, open the Instant Pot and select 'sauté' again. Make a space in the middle of the pot, really press the rice against the walls as much as you can. Add 1 tablespoon sesame oil to the pot, then add 4 beaten eggs. Cook, scrambling with a spatula, until eggs are fully set and scrambled. They may stick to the bottom of the pot a bit so keep scraping and stirring. Do not stir right into the rice until eggs are fully set.
    scrambling eggs in the middle of fried rice in instant pot
  • Chicken, peas, soy sauce- When eggs are set, stir them into the rice, then add in the chicken, peas and soy sauce. Mix to combine, and remove the stainless steel insert from the Instant Pot so it doesn't burn.
    overhead view of fried rice topped with peas and chicken in instant pot
  • Garnish- top with sesame seeds and/or green onions and enjoy!
    overhead view chicken fried rice in blue bowl



1- this recipe was tested with basmati rice but should work fine with any long grain white rice. If you swap for long grain brown rice, adjust cook time to 22 minutes with natural pressure release. For brown basmati wild rice blend, use 28 minutes with natural pressure release.
2- you can omit the chicken, or swap it for cooked shrimp, pork, or crispy tofu.
3- if using reduced sodium soy sauce, I suggest adding ¼ teaspoon extra salt.
Cool, and portion out into meal prep containers. Refrigerate within 2 hours of cooking. Store in the fridge for up to 4 days, or freeze for up to 3 months.
Heat in a frying pan over medium heat, or in the microwave until steaming hot.


Serving: 0.25batch | Calories: 428kcal | Carbohydrates: 52g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1368mg | Potassium: 483mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8353IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 3mg