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Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is solving all of your weeknight dinner problems! So easy to make in less than 30 minutes, and just a handful of ingredients.

Course Main Course
Cuisine Chinese
Diet GlutenFreeDiet
Keyword Instant Pot
Prep Time 10 minutes
Cook Time 17 minutes
Servings 4
Author Amy Rains


  • 1 tbsp olive oil or avocado oil
  • 2 tbsp chopped fresh ginger
  • 2 cloves garlic (minced)
  • 1.5 cups chicken broth (divided)
  • 1 lb chicken breast (diced into 1 inch pieces)
  • 1.5 cups Jasmine rice (pre-rinsed)
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 2 eggs (whisked)
  • 1/3 cup Coconut Aminos (or GF Tamari Sauce)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1-2 tbsp sriracha (optional)
  • 2 tbsp chopped green onion (optional)


  1. Select the saute function on the Instant Pot. Once the pot is hot, add the oil and saute the garlic and ginger for 2-3 minutes. Select cancel. You can also scramble the egg in the Instant pot, or cook seperately in a pan. Set the egg aside.

  2. Pour about 1/4 cup of the chicken broth into the pot and deglaze the pan, scraping off any browned bits.

  3. Add in rice, chicken, peas, and carrots in this order. Do not stir! Pour in remaining chicken broth, and 1 tbsp of the coconut aminos. Secure the lid.

  4. Select the manual function on the Instant Pot and cook on high pressure for 3 minutes. Use a natural release for 10 minutes, the release remaining steam.

  5. Remove the lid from the pot, and fluff with a fork. In a separate small bowl, whisk together the remaining coconut aminos, rice vinegar, and sesame oil. Pour on top of the rice. Stir in the scrambled egg.

  6. Serve with sriracha and green onion (optional).