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close up view of the completed instant pot chicken fried rice recipe

Instant Pot Chicken Fried Rice

It's easy and affordable to make this flavorful version of your favorite take-out.
5 from 5 votes
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Course: Main Course, Side Dish
Cuisine: American, Chinese, Western
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 422kcal


  • 2 cups (400g) Jasmine rice rinsed and drained
  • 2 cups (473ml) water
  • 2 pounds (907g) boneless skinless chicken breast cut into 1-inch cubes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce or gluten-free Tamari
  • 1 tablespoon rice vinegar
  • 2 tablespoons unsalted butter
  • 4 eggs
  • 1 onion finely chopped
  • 1 cup (134g) frozen peas and carrots
  • 1 cup (174g) sweet corn kernels
  • sesame seeds for garnish
  • diced green onions for garnish


  • Using a strainer, rinse the rice until it’s no longer cloudy then allow to drain for 10-15 minutes.
  • Add the rice and 2 cups of water to the Instant Pot.
  • Stir, close and lock the lid and turn the valve to sealing position. Set to manual / pressure cook, high pressure for 3 minutes.
  • When done, allow for a 10 minute Natural Pressure Release (NPR) followed by a Quick Pressure Release.
  • Open the lid, fluff the rice using two forks and transfer it to a bowl.
  • Set the Instant Pot to Sauté mode and add in sesame oil.
  • Once the oil begins to sizzle, add the chicken. Season with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, until the chicken is nicely browned.
  • Add the onion and sauté for another 1-2 minutes. Then add the peas, carrots, corn, and butter and cook for an additional 2 minutes.
  • Push the chicken and veggies to one side of the insert and add the eggs to the other side, quickly scramble, then combine with the other ingredients.
  • Turn off the Instant Pot, add the rice back along with the soy sauce, rice vinegar, and sesame seeds, stirring to combine.
  • Serve topped with additional sesame seeds and chopped green onions.



  • Rinse and drain the rice to remove excess starch. This will prevent cooked rice from clumping together. 
  • Check for doneness with a thermometer. Chicken should always be cooked to an internal temperature of at least 165 degrees F / 74 degrees C. 
  • Soy Sauce can be salty. Look for low-sodium soy sauce or carefully season the dish to avoid over salting. 
  • Use chicken thighs - We’ve used chicken breast, but thighs can be less expensive. You may need to cook for a minute or two longer. 
  • Use fewer eggs -  Eggs are a delicious part of fried rice, but you could use two eggs if need be. 
  • Leave the Chicken Out -  This rice is tasty enough on its own that you won’t even miss the chicken.
  • Storage - keep leftovers in an airtight container inside the fridge for 3-4 days.
  • There are 7 WW Blue Plan SmartPoints in one serving of this.


Calories: 422kcal | Carbohydrates: 45g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 618mg | Potassium: 604mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1912IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg