Add rice and vegetable stock in 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 “SEALING” position, press “MANUAL” and adjust the time to 3 minutes.
When the instant pot finished cooking, press “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 Instant Pot completely. Taste it and if needed, season with salt and pepper.
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 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 extra 20 minutes to the overall time).
Course: Dinner, Lunch, Side Dish
Keyword: Fried Rice, Instant Pot Recipes
Instant Pot Fried Rice
Amount Per Serving
Calories 496Calories from Fat 117
% Daily Value*
Saturated Fat 2g13%
Vitamin A 5665IU113%
Vitamin C 9.1mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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