Instant Pot Chicken Fried Rice


Traditional chicken fried rice cooks faster in your electric pressure cooker. This Instant Pot method gives you a fluffy and flavorful meal, but eliminates the need to start with already-cooked rice. You can have a wholesome version of your takeout favorite in about the same time it would take for it to be delivered to your door.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
1 hrs 5 mins


  • 1 egg, separated, divided

  • 1 tablespoon cornstarch

  • 1 tablespoon rice vinegar

  • 1 pound skinless, boneless chicken breast, cubed

  • 2 cups long-grain brown rice

  • 3 tablespoons peanut oil

  • 1 cup diced fresh mushrooms

  • 2 green onions, sliced

  • 1 clove garlic, minced

  • 2 ½ cups low-sodium vegetable broth

  • 1 (12 ounce) package frozen peas and carrots

  • 1 (8 ounce) package fresh snow peas

  • 1 (8 ounce) can diced water chestnuts, drained

  • 1 cup chopped fresh broccoli

  • 2 teaspoons ground white pepper

  • 2 teaspoons sesame oil

  • 2 eggs

  • 1 cup fresh bean sprouts

  • 3 tablespoons soy sauce, or more to taste


  1. Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.

  2. Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.

  3. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.

  4. Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.

  5. Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.

  6. Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.

Cook's Note:

This timing is for brown rice. If you use white rice, set timer for 12 minutes instead of 15 minutes.

Nutrition Facts (per serving)

519 Calories
15g Fat
69g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 519
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 16%
Cholesterol 136mg 45%
Sodium 668mg 29%
Total Carbohydrate 69g 25%
Dietary Fiber 7g 25%
Total Sugars 5g
Protein 29g
Vitamin C 46mg 228%
Calcium 85mg 7%
Iron 4mg 23%
Potassium 664mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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