Instant Pot Fried Rice
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This instant pot fried rice is quick and easy pressure cooker recipe. Simple ingredients, easy preparation and great flavors!
Have you ever made pressure cooker fried rice? If not, here is your chance! Cooking rice in Instant Pot is easy and hassle-free which is exactly what I am after.
What about you guys? Do you have a pressure cooker? If you do, do you use it often? When I made Instant Pot Chicken Curry for the first time I was over the moon with the results.
This instant pot fried rice dinner was no different. Full of flavors and hassle-free. Yay!
If you don’t have a pressure cooker but like meals with rice, check out these easy rice dinners instead: Chicken Broccoli Fried Rice, Tomato Shrimp and Rice or Sweet and Sour Chicken.
How to make pressure cooker fried rice:
Rinse the rice and add it to the inner pot of your pressure cooker. Pour in vegetable stock and stir it around. Just make sure the rice is evenly distributed. Now add diced carrots and close the lid.
Turn the vent to the “SEALING” position and turn it on. Press “manual” and adjust the timer to 3 minutes.
When the pot finishes cooking, I wait 10 minutes and only then I turn the vent to the “VENTING” position. There is a lot of steam coming out when you do the quick release and I personally don’t like it. Safety first! So use the 10-minute natural pressure release.
Now press the “SAUTE” function and stir the rice around. At this stage, it will be sticky but this should change after adding the rest of the ingredients.
So I move the rice to one side and add oil and peas to the empty space. Saute this for a minute before mixing everything together. Now make a space in the middle and add beaten eggs. Stir them into the rice and fry for 2-3 minutes.
Turn off the pot, season and serve.
Good to know before making fried rice in Instant Pot:
- The rice will be sticky at first but after sautéing it and adding peas and egg it will change its texture.
- If you prefer some crunch to your carrots, don’t cook them with rice but add them before you add peas. However, bear in mind that you will need a longer time to cook them.
- Frozen peas need only about 2 minutes in the pot before you add the egg.
- Eggs tend to stick to the bottom of the pan so keep stirring so you won’t end up with all of it stuck to your pot.
- I made this using the rice program as well. I did not see any difference in the quality of the rice. That is why I prefer the quicker option. The rice program will set your Instant Pot to 12 minutes which I find way too long.
- For this recipe, I used long-grain rice. Bear in mind that there are different rice varieties and each of them might need a different cooking time. If you need help with this, check this how to cook rice in instant pot post for more information.
So guys, if you are looking for Easy Instant Pot Recipes, this is definitely one of them! And it tastes so amazing!
More instant pot recipes with rice:
Want to see how to make Instant Pot Fried Rice? Watch the video!
Instant Pot Fried Rice
Ingredients
- 2 cups long grain rice , uncooked
- 2½ cups vegetable broth
- 2 carrots
- 3 tablespoons extra virgin olive oil
- ½ cup frozen peas
- 2 eggs (medium)
- salt to taste
- pepper to taste
Instructions
- Add rice and vegetable stock to your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid.
- Instant Pot Settings: Turn the vent to the “SEALING” position, press “MANUAL” and adjust the time to 3 minutes.
- When the instant pot is finished cooking, press the “CANCEL” button. After 10 minutes, release the pressure manually.
- Now mix the rice, it will be quite sticky but it should change its texture and lose quite a lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and frozen peas and saute for about a minute before mixing everything together.
- Make a well in the middle of the rice and add beaten eggs. Stir the egg into rice and fry everything together for a further 1-2 minutes before turning off the instant pot completely. Taste it and if needed, season with salt and pepper.
Notes
- This recipe was made in a 6 quart/6 liter instant pot.
- Remove the inner pot from the instant pot body in order to stop cooking/burning the rice after you are finished.
- If you would like to use a different type of rice, bear in mind that it might need a different cooking time.
- The cooking time stated in this recipe is ACTIVE COOKING TIME. This time does not include the time that is needed to bring the pot to pressure nor the time the pot needs to drop the pressure naturally (add an extra 20 minutes to the overall time).
Are these for 6qt insta pots?
Hi Amber. Yes, this recipe was developed for a 6-quart IP.
Re: Sticky or gummy rice – I haven’t read through all of the comments so may have been addressed previously. Soak rice in cold water for about 5 minutes and/or rinse until water runs clear. This will remove some of the starchiness of the rice. Overcooked rice results in gummy rice as well. Added soy sauce and ginger recommended comments and it was yummy!!
Thanks for the tips, Dave! Our readers appreciate it!
Made this and the rice was perfect!
Followed the cooking directions exactly and the texture is good but lacks favor. I added sesame seeds and sesame oil but still kind of bland.
Hi Jenna. This fried rice should not lack in flavor. The only reason could be that broths/stocks contain different levels of sodium so if you used a low sodium one or perhaps a lighter version, you would need to add more seasoning. Sesame seeds would not fix that nor sesame oil. Or a splash of soy sauce could be another way to flavor the rice.
This was the first thing I made in my New Instant pot I got as a gift, and it came out so good!. I added cooked
ham cubed and Soy sauce to the saute step and it was amazing. I’m going to love this appliance
Yay! That’s great, Charles! Thanks for your feedback.
Made this tonight and it was really good. I used chicken broth instead of vegetable, frozen peas and carrots added in with the rice before it cooked. I cooked it for 5 mins and did a natural release. I also added sautéed onions, chicken and soy sauce after it cooked. It was fantastic.
I noticed several people commenting about their rice being mushy. It’s the starch on the outside of the rice that often makes it sticky and mushy when cooked. To remove excess starch from the rice before cooking, rinse it thoroughly in cold water until the water runs clear. I use a fine mesh colander to do this. Hope that helps.
Let’s be honest, I never would have been brave enough to leave my rice button if not for this recipe! Even as it cooked I was nervous about the rice cooking all the way. I’m pleased to say this recipe worked really well! I did make some substitutions: 2 1/4 c. chicken broth with 1/4 c. low sodium soy sauce. I did saute some diced onion, bell pepper, celery, and garlic before adding the rice + liquids. I also threw in a little bit of left over rotisserie chicken. Yum! Even my picky preschool girls are eating this up!
Thanks for letting us know about your version of this recipe, Savannah! Hope you will find here some more recipes that your girls will enjoy! :)
Got my IP for Christmas and I love fried rice so had do try this. I had to adjust a little, I was 1/2c short on rice so I only put 2c chicken broth(I had on hand). Consistency came out fine but not a big fried rice flavor. I added soy sauce to my individual serving and it’s better.. will take some tweaking a little but all in all it was tasty! Thanks 😊
Thanks for your feedback, Jennifer! You might also like the IP chicken risotto I have on the blog – readers love it! :)
Mine turned out mushy. The flavor was good. I did add some cooked chicken. I’v only had my IP for a month, so I’m still learning.
I took about a pound of chicken breast tenderloins, cut into bite sized pieces and sautéed with olive oil (wish I would have had sesame) in the IP until cooked through, then removed from the IP and started your recipe. My rice was super sticky, but had a good flavor. I remember an IP Mexican Rice recipe that called for sautéing the rice until golden before pressure cooking. I am going to try that next time and maybe that will help the sticky. I also removed the rice before cooking the egg, then added rice, chicken, and a few tablespoons of Soy Sauce all back together and made sure it was heated through using sauté and stirred frequently . It’s a really good recipe. We gobbled it up. Thanks!!!
Thanks so much for taking time to leave the feedback and your tips, Kristi. I have never tried sauteing the rice but will give it a go next time!
I can’t wait to try this. I haven’t made rice in my IP yet but I’m obsessed with Chinese food. Thanks for the recipe!
Made this tonight with only some slight variations and it will be my go-to recipe moving forward. Thank you so much for the great work!
I did use the rice setting on my device, only because I have a Express Crock and wasn’t sure how it would do on the 3 minute deal. I also found using frozen peas that already had diced carrots mixed in made for a good compromise.
The other difference was a few splashes of soy sauce in the broth and after the rice was done on it’s cycle I just removed it altogether and then on the saute setting sweated some diced onion, then did the egg (my wife doesn’t like the egg coating the rice) then peas/carrots and reincorporated the rice and stirred. That worked great for me. I also made some Char Siu pork (that slightly sweet pork with the pink edges often used in pork fried rice) that I also made in my pressure cooker. The whole thing was amazing and will be a staple moving forward in our house. Thank you again, so much!
Thanks so much for finding time to leave the feedback, Tony! I am sure it will help/inspire more readers to give it a go! And that Char Siu pork sounds delicious :) I have never tried it but putting it on my TO DO list for next year. Thank you for the inspiration.
Man – i did this and did not deviate at all from your recipe and it came out epic – thanks for the great photos, instructions and recipe!
Glad to hear you loved it, Jon. Thanks for your feedback!
Waiting for this to finish cooking now! Had to use some chicken broth, as I forgot vegetable broth in my grocery order. Sesame chicken is in the crockpot to go along with it! Can’t wait to try it!
Let us know how it turned out for you, Aleesha!
Hi Julia – I tried making this last night using jasmine rice however I encountered the burn error twice on the instant pot when making the rice. I used 2 cups of jasmine rice and 2.5 cups of vegetable broth. Any tips on how to troubleshoot this?
Hm… that is weird. I would probably add more broth if it shows you the burn error. However, adding too much liquid might result in too wet a rice. Question: Have you cooked jasmine rice before in your Instant Pot? If yes, I would suggest doing it your way (+ add the carrots) and after it has been cooked, continue with my recipe. I’d say you will have to give it a go to see. Hope this helps.
Can’t wait to try this! If using a frozen carrot/pea mix, would you recommend just adding them in when the frozen peas would be added? Thanks!
Hm… I am not sure. I have no experience with using frozen carrots so not sure how long they need cooking. If the cooking time of your mix is about 5 minutes, then I would give it a go. Hope this helps. Please let us know if you try.
Do you cook the rice first? In the video it looks like it is cooked before it goes in but the recipe does not say to cook it first.
No, there is no need to cook the rice first. There is uncooked rice in the video as well but you are right, it looks like cooked alright. I will make changes to the recipe card so it is not confusing.
Just made this for our noon meal. Turned out great. I don’t have an Instant pot but another brand so I don’t have some of the same settings so I just improvised and it was great. Thanks for a good recipe.
Hi Rosalie! I am happy to hear that this recipe worked great with other type of a pressure cooker. Thank you so much for you comment and rating. :)
If I made it into shrimp fried rice should I cook the shrimp separate? Or is there a recipe k can just add it in ?
Hi Crystal. I would cook the shrimp separately as the whole cooking process in pressure cooker takes longer than the active cooking time and you might end up with overcooked shrimp. Hope this helps.