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Instant Pot Chicken Fried Rice

Easy and flavorful Instant Pot chicken fried rice made with leftover rice, tender chicken, veggies, and scrambled eggs — a one-pot meal better than takeout.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian
Calories: 1000
Ingredients Method Notes

Ingredients
  

  • 1.5 cups cooked rice (cold)
  • 1 tbsp sesame oil
  • 1 cup diced chicken (raw or cooked)
  • 2 garlic cloves, minced
  • 1/2 cup chopped onion
  • 1 cup frozen mixed vegetables
  • 2 eggs, beaten
  • 3 tbsp low-sodium soy sauce
  • 1/2 tsp pepper
  • Optional: chopped green onions, sriracha

Method
 

  1. Set Instant Pot to sauté. Add oil, chicken, onion, and garlic. Cook 2–3 minutes.
  2. Add frozen veggies. Cook 1 more minute.
  3. Stir in cooked rice. Push to one side.
  4. Scramble eggs in empty space. Stir everything together.
  5. Add soy sauce and pepper. Mix well and heat through. Serve warm.

Notes

  • Use cold, day-old rice for best texture.
  • Adjust soy sauce to taste.
  • Great for leftovers or meal prep.