by Olena

Instant Pot Fried Rice

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Olena Osipov
4.9 from 15 votes

Instant Pot Fried Rice is quick and easy one pot dinner that tastes better than takeout. Not to mention it is healthy, makes great leftovers that entire family enjoys.

Instant Pot Fried Rice

Instant Pot Chicken Fried Rice

This Instant Pot fried rice is a hit in our family every time. It uses very simple ingredients and everything cooks in one pot. Scrambled eggs, rice, vegetables, chicken or shrimp garnished with soy sauce and green onions. Mmmmmmm.

This recipe makes a lot but I like it. When kids get back from school, they are always hungry and ate their lunches. So having an Instant Pot full of this fried rice on Keep Warm has been a life saver. Especially, with sports practice in the evening. It is healthy and cheap vs. expensive granola bars and snacks.

Ingredients for Instant Pot Fried Rice

  • Chicken: Boneless and skinless chicken breasts or thighs.
  • Rice: You can use brown rice or white rice.
  • Veggies: Onion, mushrooms, peas, carrots and green onion.
  • Eggs: As a staple in fried rice.
  • Soy sauce and oil: For frying and seasoning.

ingredients for Instant Pot Fried Rice including soy seasoning, long grain rice, mushrooms, avocado oil, peas, green onions, chicken breast, carrots and eggs

How to Make Fried Rice in Instant Pot

If you are new to pressure cooking, check out my Instant Pot guide. It explains what happens, why and how to avoid failures.

  • Make scrambled eggs: Press Saute and wait until display says Hot. Then cook 6 eggs, stirring after each 2 eggs to make sure they don’t set. Transfer eggs to a bowl. Stuck to the bottom eggs is OK and didn’t cause Burn for me.
  • Add vegetables, chicken and rice and do not stir. Level with spatula to flatten the rice so it cooks evenly. If you forget, not a big deal. Some rice grains on top might be a bit crunchy. But they will finish cooking once stirred and fried rice sits for a bit.
  • Cook: Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High or Manual. Brown rice – 22 minutes, white rice – 3 minutes.

How to Make Fried Rice in Instant Pot step by step

  • Release pressure: With brown rice – release pressure using Quick Release method, white rice – wait 10 mins and then turn valve to Venting.
  • Add soy sauce, peas, eggs and stir: If there is a little bit of liquid at the bottom, it’s OK. It will get absorbed by rice quickly once you stir and it sits for 10 minutes. Especially if you keep it on Keep Warm mode. If you see chicken pieces are stuck together, just break them gently with spatula.

How to Make Fried Rice in Instant Pot step by step

Tips for Best Fried Rice

  • To cut recipe in half: This recipe makes 8 generous servings. So, if you don’t want to freeze leftovers, cut all ingredients in half but keep same cooking time.
  • Instant Pot size: You can make it in 6 quart or 8 quart, 3 quart would be too small. Still on a fence about Instant Pot? Check out which one I recommend to buy.
  • If you stirred by accident: Well, say a prayer that nothing will burn. Nothing you can do at this point. Instant Pot cooks food better when it is layered. And certain order is a must. This is all due to a heating element located at the bottom of the pot.
  • If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time. Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’ your new cooking time.
  • To use frozen chicken: Add 2 frozen chicken breasts, cook as per instructions, remove and either shred with 2 forks or dice. Return back to the pot and proceed to next step.
  • If you do not have toasted sesame oil, it is perfectly fine. Last time I didn’t and Instant Pot fried rice was delicious! Add sesame seeds if you wish.

Variations, Serving and Storing

  • Shrimp fried rice: Omit chicken, when fried rice is cooked add 2-3 cups of small cooked shrimp along with seasonings. I don’t think you even need to thaw it, to be honest.
  • Vegetable fried rice: Omit chicken. At the end, also add chopped bell pepper, more frozen peas and even roasted peanuts to bulk fried rice up.
  • Can I use frozen peas and carrots? Yes, no need to thaw. In this case, skip fresh carrots. And just beware once you add frozen vegetables at the end, carrots will be more crunchy. Which is totally OK.
  • Can I use fresh peas? Yes. Shelled fresh peas would be great.

Serving: Because it is quite filling and high in carbs, my body naturally craves a salad as a side dish. We had it the other night with cucumber and tomato salad that screamed summer to me. Or can never go wrong with a green smoothie.

Freezing: Cook, cool and freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

More Instant Pot Recipes

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One pot fried rice in Instant Pot served on plates with fork

Instant Pot Fried Rice

Instant Pot Fried Rice

Instant Pot Fried Rice is quick and easy one pot dinner that tastes better than takeout. Not to mention it is healthy, makes great leftovers that entire family enjoys.
4.87 from 15 votes
Print Save Rate
Course: Dinner
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 488kcal
Author: Olena Osipov


  • 6 large eggs
  • 1 medium onion chopped
  • 3 cups mushrooms sliced
  • 3 carrots diced
  • 2 large chicken breasts diced
  • 3 cups white or brown rice rinsed & drained
  • 1 tbsp avocado oil
  • 3 1/2 cups water
  • 2 cups peas frozen
  • 1/4 cup soy sauce
  • 1 bunch of green onions chopped
  • 3 tbsp toasted sesame oil optional


  • On Instant Pot, press Saute and wait until display says Hot.
  • Add 1 tbsp of avocado oil and eggs. Stir with spatula until scrambled eggs are formed. Press Cancel and transfer eggs to a bowl.
  • For this step no need to rinse Instant Pot. Also do not worry about stuck to the bottom eggs. Just add ingredients in the following order: water, onion, mushrooms, carrots, chicken and rice. Level with spatula to flatten the rice so it cooks evenly.
  • Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual: white rice - 3 minutes, brown rice - 22 minutes.
  • After Instant Pot has finished cooking, release pressure by turning valve to Venting: white rice - after 10 minutes, brown rice - right away. And open the lid.
  •  Add peas, soy sauce, green onions, previously cooked scrambled eggs and toasted sesame oil (if using).
  • Stir gently and serve hot.

Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.


    • Do not worry if there is a little bit of water left. Once you stir the fried rice and as the rice sits it will get absorbed.
    • Toasted sesame oil is a nice flavor touch but not a big deal if you don't have one. Last time I didn't, and fried rice was still fantastic. Some people also do not like it. Use any frying oil.
    • You can use frozen mix of peas and carrots if you have one. Then just skip fresh carrots.


    Serving: 1cup | Calories: 488kcal | Carbohydrates: 65g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 545mg | Potassium: 757mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4294IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 3mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    36 comments on “Instant Pot Fried Rice

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    1. 5 stars
      Followed the recipe exactly except for using boneless skinless chicken thighs not cut up. Was a little worried about everything going in 22 minutes for brown rice, but it came out amazing! Chicken was perfect and easy to cut up/shred. Great recipe, thank you!!

    2. 5 stars
      I made this for dinner Friday night and it was so good. I used brown rice and you couldn’t tell a difference between the brown and white. I have told everyone about your recipes and posted pictures on social media. Thank you so much for this blog!

    3. 5 stars
      Made it with brown rice and chicken, family loved it, everyone went for seconds! I like that I could just throw everything together in the Intant pot, come back in half hour and the dinner is all ready. There was lots of it too, enough leftovers for lunch tomoorow.

    4. 5 stars
      Love that we can just throw in frozen chicken:). I made a mistake with the water quantity when I cut the recipe to 2/3 and the brown rice was on the mushy side (noted for next time)
      but it was still very tasty!

      I will definitely do it again with the right water amount this time.

      Q: Would it still work with basmati brown rice?

    5. 5 stars
      It sounds wonderful, Olena! Quick question: Just 3 min. for white rice??? (Seems really little time, compared to 22 min. of brown rice, not a mistake?… 🙂 Or do you mean it will still continue to cook for those 10 min. before opening?). And one more – can I substitute boneless chicken thighs for chicken breast? Will that add any more to cooking time?

        1. 5 stars
          I made it with shrimp – as you also suggest in the description – and it was very yummy! Next, I will try with chicken. I just love your Instant Pot recipes – must be a “lazy” me talking! 🙂

    6. 5 stars
      delicious didn’t have mushrooms or carrots but added celery ran out of soy sauce only used about a quarter cup in about 1 and 1/2 tbsp. of sesame oil .It was great !! rice was tender. Can I leave the warmer on or will that continue to cook and dry out?

      1. This sounds amazing! My only question is do the peas thaw in the heat.of.the cooked ingredients right away? I know the recipe says to add them after the pressure is released and the chicken and rice are cooked already.

    7. Greetings from Johannesburg, South Africa.
      Olena, At the current ZAR/USD exchange rate it is almost impossible for the average person to afford a genuine Instant Pot here. I have a more affordable, simpler, version which I am learning to use by adapting Instant Pot recipes. It is making a big difference to me and saving me lots of time.

      I found your site while researching slow cooking in my pot. I am impressed by the sense of ‘plain and simple, down-to-earth, and to the point’ that seems to govern your whole enterprise. I want to make mention of the lengths you go to in your research (e.g. cooking oils) and how you endeavor to answer your reader queries. I have already forwarded your site to a few of the special ladies in my life. I know they will enjoy. I am exited to try a whole lot more of your sensible recipes. This will be the first of your recipes that I make.

      I only have one request please. Over here we work using the ISO Metric system. Converting pounds to grams is no problem, but how many grams, or ounces, of finely chopped kale is in 1 cup? I believe that out tablespoons may be different as well, so how many grams, or ounces, of butter is there in 8 tablespoons, for instance? This would help us here, and undoubtedly your followers in Europe, to get a more accurate grasp of your recipes.

      I thank you.
      Be well.

      1. Hi Lawrie. So happy to hear you are enjoying my blog. Instant Pot is just a brand name of electric pressure cooker. As long as you follow teh recipe, it should be fine.
        Thank you so much for sharing my recipes! I do hear your request! I have been asked for it many times. Short story, we use recipe plugin for writing recipes and right now it does not offer metric measure. I have reached out to them to see if it’s in the near future. For now, my recipes are very simple. Many ingredients like chopped kale can be eye balled – like a handful. I don’t use 8 tbsp of butter barely ever, it is usually like 1 or 2 which you can easily convert. Good thing it’s not like baking which has to be precise. Hope this helps.:)

    8. 5 stars
      The first time I made this. I really liked it but there was an unusual taste that I didn’t care for. I thought it was the aminos and I’d just try soy sauce the next time. Still it was good and we ate it all over a couple days. I tried the cucumber and Tom salad and realized it was the toasted sesame seed oil that was the taste I didn’t care for. For both recipes I switched the oils out. Stuck with Braggs aminos. I always try a new recipe the way it’s written. Then make adjustments the next time if I need to. I want to say this is one of my favorite recipes. This last time I made it I cut it on half. It was plenty for us. Thank you

      1. Hi Julia! Yes, everyone has personal taste preferences and I am happy that you were able to adjust the recipes to your liking!

    9. 5 stars
      Better than a restaurant! There used to be a Japanese restaurant near work and I would go get their Chicken Fried Rice for lunch. It was amazing (and pricey, so not an every day event) and not dry like some other restaurants. They closed. I was sad. Then … I tried this recipe and it was spot on!!! I am very happy! I did add a little more soy sauce but other than that, followed the recipe. Thank you, Olena!!! (I love your videos!)

    10. Is there a particular reason for avocado oil instead of olive or grape seed oil? I’ve never used it, but am seeing it called for more and more in recipes. (Is it just a flavour preference or is there more to it than that?)

    11. Question- for the 2 chicken breasts, diced- are they raw when we put them in the Instant Pot, or should they be cooked already? They are not frozen! Thank you!! 🙂

    12. 5 stars
      So good! The rice is flavourful and SO moist and tender. Everything comes together so easily and quickly. I am so in love with my Instant Pot, please keep those Instant Pot recipes coming 🙂

      1. Yay! I will. I’m obsessed with mine. Considering my 30 year old stove and oven are barely functioning I will keep producing IP recipes lol. Glad you enjoyed!:)

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