I just made Instant Pot Chicken Fried Rice that delivers perfectly fluffy rice, juicy chicken, and a fridge-friendly dinner that actually reheats like a dream.

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I’m obsessed with Instant Pot Chicken Fried Rice because it’s stupidly satisfying and zero fuss. I love that bright bite of soy and the way tender boneless skinless chicken breast mingles with fluffy rice.

But the best part is the egg whites folded in so everything gets that light, silky texture without being greasy. This Chicken Fried Rice Recipe Easy is my go-to when I need something quick that doesn’t taste like takeout sad version.

And it reheats like a dream for lunch. Simple, loud flavors.

Real dinner. No drama.

No fancy nonsense, just honest, punchy flavor on a plate.

Ingredients

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Jasmine rice: fragrant, slightly sticky base that soaks up all the good stuff.
Chicken broth or water: Basically the cooker’s glue, keeps rice tender and not dry.
Chicken breast: The main protein, hearty bites that make it feel like dinner.
Egg whites: Light protein, keeps it silky without making things too heavy.
Frozen peas: Bright little pops of sweetness and color, simple and reliable.
Yellow onion: Adds mild sharpness and a cozy, caramelized background note.
Garlic: Little bursts of savory punch, it’s what makes it taste homemade.
Fresh ginger: Optional zingy warmth, cuts through richness when you use it.
Soy sauce: Salty umami hug, ties everything together without being overpowering.
Toasted sesame oil: Nutty finish, a little goes a long way for flavor.
Vegetable oil: For browning and texture, helps bits not stick to the pot.
Green onions: Fresh, slightly peppery garnish that livens every forkful.
Salt and pepper: Basic seasonings, tweak them to suit your taste.

Ingredient Quantities

1 1/2 cups jasmine rice, rinsed

1 1/2 cups low sodium chicken broth or water

1 lb boneless skinless chicken breast, cut into bite sized pieces

3 large egg whites, lightly beaten

1 cup frozen peas (or peas and carrots mix if you like)

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tablespoon grated fresh ginger, optional but nice

3 tablespoons low sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon vegetable oil or neutral oil for sauteing

2 green onions, sliced for garnish

Salt and black pepper to taste

How to Make this

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1. Turn Instant Pot to SAUTE, add vegetable oil and when hot toss in the chopped onion, garlic and grated ginger, cook until onion is soft about 3 minutes, don’t let garlic burn.

2. Push the aromatics to the side, add the bite sized chicken pieces, season with salt and pepper and cook just until the outside is no longer pink about 2 minutes, you’re not trying to fully cook it here.

3. Pour in the rinsed jasmine rice and stir with the chicken and onions for 30 seconds to coat the grains, this helps keep rice from sticking.

4. Add the chicken broth or water, soy sauce and toasted sesame oil, stir to deglaze the bottom scraping up any browned bits so the pot wont give a burn warning.

5. Cancel SAUTE, secure lid, set valve to SEALING and pressure cook on HIGH for 6 minutes (jasmine rice and small chicken pieces cook fast).

6. When cook time ends do a quick release carefully, open lid and immediately stir to separate rice grains, if there’s any extra liquid let it sit a minute and fluff with a fork.

7. While the pot was pressurizing quickly scramble the egg whites in a skillet over medium heat until just set, break into pieces.

8. Stir the scrambled egg whites and frozen peas into the hot rice and chicken, the residual heat will thaw the peas and finish the eggs without overcooking.

9. Taste and adjust with a splash more soy sauce, a pinch of salt and black pepper, then garnish with sliced green onions and serve hot.

Equipment Needed

1. Instant Pot or electric pressure cooker (with lid and sealing valve)
2. Heavy skillet or nonstick frying pan for the egg whites
3. Cutting board and a sharp chef knife for onion, ginger and chicken
4. Measuring cups and spoons (1/2 cup, 1 cup, tablespoon)
5. Fine mesh sieve or colander to rinse the jasmine rice
6. Silicone spatula or wooden spoon to stir and deglaze the pot
7. Fork or rice paddle to fluff the rice
8. Tongs or slotted spoon to move chicken bits and serve

These are the basics, you can swap similar tools if needed.

FAQ

Q: Can I use regular long grain rice instead of jasmine? A: Yes, you can, but jasmine gives a nicer fragrance. If you use regular long grain, the texture might turn out a bit less sticky so the "fried rice" feel changes a little.

Q: Do I have to use chicken broth or can I just use water? A: Water works fine, but chicken broth adds flavor. If you only have water, boost the soy sauce a tiny bit or add a pinch of chicken bouillon to make it tastier.

Q: How do I prevent the rice from sticking to the Instant Pot? A: Rinse the rice well before cooking and add the oil to the bottom before you put the rice in. Also scrape the bottom well after sauteing the chicken and veggies so there isn't burnt bits stuck down there that trigger the burn notice.

Q: Can I use brown rice or leftover cooked rice? A: Brown rice needs different timing so it wont work with this exact method. Leftover cooked rice is great, but use the saute function to heat everything together instead of pressure cooking since it's already cooked.

Q: My egg whites got rubbery, how do I get soft scrambled eggs? A: Cook them fast on high heat and pull them off the heat while they're still slightly wet. Fold them into the rice off heat so they finish cooking in the residual heat. Overcooking in the pan makes them rubbery.

Q: Can I swap the chicken for tofu or shrimp? A: Totally. For tofu press it first and pan fry till golden. For shrimp reduce the cook time a lot so they dont get rubbery, add them at the end and just simmer until pink.

Instant Pot Chicken Fried Rice Easy Recipe Substitutions and Variations

Jasmine rice: you can swap with long grain white rice for similar texture, or use brown rice but cook time and liquid change so it wont be exactly the same.
Low sodium chicken broth or water: use vegetable broth if you want it vegetarian, or low sodium beef broth for a deeper flavor.
Boneless skinless chicken breast: substitute boneless chicken thighs for more moistness, or firm tofu if you want a meatless version.
Low sodium soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter and soy free option.

Pro Tips

1) Rinse and drain the rice really well, then let it sit in the sieve a minute so it’s not waterlogged. Too much surface water will make the rice gluey and give you a mushy texture.

2) Don’t overcook the chicken while sauteing, you just want to get some color. If the pieces are starting to brown too fast lower the heat, or they’ll release juices that make the rice soggy later.

3) After adding liquid scrape the bottom thoroughly. Any stuck bits will trigger a burn warning and ruin the pressure cook. If you still see brown bits, add a splash more broth or water and scrape again.

4) Cook the egg whites separately and fold them in at the end so they stay tender and don’t turn rubbery. Frozen peas go in last too, the residual heat will thaw them without making them waterlogged.

5) Taste before serving and tweak with a little more soy sauce or a pinch of salt. Seasoning often needs a final nudge because pressure cooking mutes flavors slightly.

Instant Pot Chicken Fried Rice Easy Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made Instant Pot Chicken Fried Rice that delivers perfectly fluffy rice, juicy chicken, and a fridge-friendly dinner that actually reheats like a dream.

Servings

servings

Calories

565

kcal

Equipment: 1. Instant Pot or electric pressure cooker (with lid and sealing valve)
2. Heavy skillet or nonstick frying pan for the egg whites
3. Cutting board and a sharp chef knife for onion, ginger and chicken
4. Measuring cups and spoons (1/2 cup, 1 cup, tablespoon)
5. Fine mesh sieve or colander to rinse the jasmine rice
6. Silicone spatula or wooden spoon to stir and deglaze the pot
7. Fork or rice paddle to fluff the rice
8. Tongs or slotted spoon to move chicken bits and serve

These are the basics, you can swap similar tools if needed.

Ingredients

1 1/2 cups jasmine rice, rinsed
1 1/2 cups low sodium chicken broth or water
1 lb boneless skinless chicken breast, cut into bite sized pieces
3 large egg whites, lightly beaten
1 cup frozen peas (or peas and carrots mix if you like)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger, optional but nice
3 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil or neutral oil for sauteing
2 green onions, sliced for garnish
Salt and black pepper to taste

Directions

Turn Instant Pot to SAUTE, add vegetable oil and when hot toss in the chopped onion, garlic and grated ginger, cook until onion is soft about 3 minutes, don’t let garlic burn.
Push the aromatics to the side, add the bite sized chicken pieces, season with salt and pepper and cook just until the outside is no longer pink about 2 minutes, you’re not trying to fully cook it here.
Pour in the rinsed jasmine rice and stir with the chicken and onions for 30 seconds to coat the grains, this helps keep rice from sticking.
Add the chicken broth or water, soy sauce and toasted sesame oil, stir to deglaze the bottom scraping up any browned bits so the pot wont give a burn warning.
Cancel SAUTE, secure lid, set valve to SEALING and pressure cook on HIGH for 6 minutes (jasmine rice and small chicken pieces cook fast).
When cook time ends do a quick release carefully, open lid and immediately stir to separate rice grains, if there’s any extra liquid let it sit a minute and fluff with a fork.
While the pot was pressurizing quickly scramble the egg whites in a skillet over medium heat until just set, break into pieces.
Stir the scrambled egg whites and frozen peas into the hot rice and chicken, the residual heat will thaw the peas and finish the eggs without overcooking.
Taste and adjust with a splash more soy sauce, a pinch of salt and black pepper, then garnish with sliced green onions and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.