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.

We also love this Instant Pot chicken and rice and Instant Pot rice and beans for quick easy dinners.

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

  • 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.
  • 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.
4.89 from 17 votes
Servings 8 servings
Calories 488
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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.
  • 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 | Fiber: 6g | Sugar: 5g
Course: Dinner
Cuisine: Asian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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    1. If you wanted to add those, they would be great additions! I would add them after the rice cooks so they are crisp – tender not mushy. Can’t wait to hear how it goes!

  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. Yes, 3 mins for white rice and yes it will continue to cook during 10 mins. Yes you can, and same cook time. Enjoy!

      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?

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