This Instant Pot Fried Rice tastes just like the fried rice you get at your favorite Chinese or hibachi restaurant - flavorful, fluffy, and perfectly seasoned. The best part? You make it completely from scratch in under 30 minutes, no day-old rice required!
This is a true one-pot meal. No wok, no high-heat stir-frying, no extra pans. Just your Instant Pot, a handful of pantry staples, and dinner is on the table fast. Whether you're making a quick weeknight side dish or a full meal, this pressure cooker fried rice never disappoints.
I've been making this recipe for years and it's become a family staple. Once you try it, you'll never order takeout fried rice again!
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Ingredients for Instant Pot Fried Rice
Here's everything you need to make restaurant-quality fried rice at home:
LONG GRAIN WHITE RICE - Long grain white rice is the best choice for fried rice. The grains stay firm, fluffy, and separate after pressure cooking, never mushy. I prefer long grain white rice over jasmine for this specific method since it holds up especially well under pressure. You can find it at any grocery store.
FROZEN VEGETABLES - I use a combination of diced carrots and green peas. They add great color and nutrition. Feel free to use a frozen mixed vegetable blend (peas, carrots, corn, green beans) for variety. No need to thaw ahead, the residual steam from the rice cooks them perfectly.
SOY SAUCE - I prefer low-sodium soy sauce for better flavor control. A small amount goes a long way in seasoning the rice and giving it that signature golden color. For a gluten-free version, substitute with Tamari - same great flavor, certified gluten-free.
SESAME OIL - Pure toasted sesame oil is the secret flavor booster in this recipe. Just a teaspoon adds a deep, nutty, aromatic flavor that makes this taste like it came straight from a restaurant. A little goes a long way!
NEUTRAL OIL - Use a neutral oil like vegetable oil, avocado oil, or sunflower oil for cooking.
BROTH OR WATER - Both work fine. Using low-sodium vegetable broth or chicken broth adds an extra layer of savory depth to the fried rice that plain water can't match.
OPTIONAL UPGRADES - For a richer, more restaurant-style flavor, add 2 cloves of minced garlic and 1 teaspoon of fresh grated ginger. Sauté them in the Instant Pot on the Sauté setting before adding the rice. You can also stir in 1-2 scrambled eggs after pressure cooking for egg fried rice.
How to Make Instant Pot Fried Rice
This recipe comes together in just a few simple steps - no wok needed, no high heat juggling. Here's exactly how I make it:
STEP 1 - RINSE THE RICE
Place your long grain white rice in a fine mesh sieve and rinse under cold running water for 1-2 minutes, until the water runs clear. This removes excess surface starch and is key to getting fluffy, non-sticky rice. Drain well before adding to the pot.
STEP 2 - OPTIONAL: SAUTÉ GARLIC & GINGER (Recommended for extra flavor!)
Turn on the Instant Pot to SAUTÉ mode and add 1 tablespoon of oil. Once hot, add 2 minced garlic cloves and 1 teaspoon of grated ginger. Sauté for 30-60 seconds until fragrant. Press CANCEL. This step elevates the flavor significantly - highly recommended!
STEP 3 - ADD RICE AND LIQUID
Add the rinsed and drained rice, broth (or water), soy sauce, sesame oil, and neutral oil to the Instant Pot inner pot. Stir everything gently to combine.
STEP 4 - PRESSURE COOK
Secure the lid and set the vent to SEALING. Select MANUAL / PRESSURE COOK (high pressure) and set the timer for 6 minutes. Turn OFF the "Keep Warm" mode - this is important to prevent the rice from overcooking at the bottom. The pot will take a few minutes to come to pressure before the timer starts.
STEP 5 - NATURAL PRESSURE RELEASE
When the cooking time ends, allow the steam to release naturally for 10 minutes. Then carefully move the vent to VENTING to release any remaining pressure. Open the lid.
STEP 6 - ADD THE VEGETABLES
Add your frozen vegetables - carrots, peas, or a mixed vegetable blend - directly on top of the rice. Season with salt and black pepper to taste. Gently fold the vegetables into the rice, then close the lid again. Do NOT turn the Instant Pot back on. The residual heat and steam from the rice will cook the vegetables perfectly in about 5 minutes.
STEP 7 - FINISH AND SERVE
Open the lid and gently fluff the rice with a fork. Taste and adjust seasoning - add more soy sauce or a tiny drizzle of sesame oil if desired. Garnish with chopped green onions (the green part only). Serve hot and enjoy!
Optional: For egg fried rice, stir in freshly scrambled eggs at this stage. See the variations section below.
Pro Tips for Perfect Instant Pot Fried Rice
After making this recipe dozens of times, here are the tips that consistently give me the best results:
Always Rinse Your Rice - Don't skip this step. Rinsing removes surface starch that causes rice to clump and stick. Rinse until the water runs completely clear.
Use Long Grain White Rice - Long grain varieties (like regular long grain white rice) produce the best texture for fried rice: each grain stays separate and fluffy. Short grain or medium grain rice will get too sticky.
Turn OFF "Keep Warm"- This setting continues applying heat and will cause the bottom of your rice to scorch and stick. Always turn it off before pressure cooking.
Use Low-Sodium Soy Sauce - Regular soy sauce can easily make this dish too salty. Low-sodium soy sauce lets you control the seasoning perfectly. For gluten-free, use Tamari.
Don't Skip The Sesame Oil - It's the ingredient that makes your fried rice taste like restaurant fried rice. Use pure toasted sesame oil, not a sesame-blend oil.
Add Vegetables After Pressure Cooking - The only exception is harder vegetables like raw carrots added during pressure cooking, but most vegetables (peas, corn, beans) are best added after. The residual steam cooks them to tender-crisp perfection without turning them mushy.
Natural Pressure Release Is Key - Don't quick release the pressure. Allowing a natural release gives the rice time to finish cooking with the steam and prevents grains from breaking.
Garlic + Ginger = Restaurant Flavor - The optional sauté step with garlic and ginger makes a noticeable difference. If you have an extra 2 minutes, don't skip it!
Easy Fried Rice Variations
The beauty of this recipe is how endlessly customizable it is. Here are our family's favorites:
Vegetable Fried Rice - Load it up with any vegetables you love: peas, carrots, corn, baby corn, diced bell peppers, edamame, or broccoli florets. Add heartier vegetables during pressure cooking and delicate ones after.
Egg Fried Rice - After the pressure cooking is done and you've stirred in the veggies, use the Sauté setting to scramble 2 eggs directly in the pot (push the rice to one side), then fold them in. Or scramble the eggs separately and stir them in.
Tofu Fried Rice - Air fry or pan-fry cubed firm tofu until crispy, then stir it into the finished rice. A great vegetarian protein boost.
Chicken Fried Rice - Sauté small diced chicken pieces in the Instant Pot on SAUTÉ mode first, set aside, then pressure cook the rice. Fold the chicken back in at the end.
Pineapple Fried Rice - Once pressure cooking is done, stir in ½ cup of fresh or canned pineapple chunks. The sweet-savory combo is irresistible!
Brown Rice Fried Rice - Swap white rice for brown rice for a whole grain, higher-fiber version. Adjust the cook time to 22 minutes at high pressure with a 10-minute natural release.
Quinoa Fried Rice - Use quinoa instead of rice! Cook quinoa along with all the veggies on MANUAL for 1 minute (high pressure) with a 5-minute natural release.
Kimchi Fried Rice - Stir in ½ cup of chopped kimchi after pressure cooking. Add a splash of kimchi brine for extra tang and spice. A Korean-inspired twist!
What to Serve with Instant Pot Fried Rice
This fried rice is wonderful on its own as a complete vegetarian meal. It also makes a perfect side dish for so many recipes. Here are some of my favorites to pair it with:
- Teriyaki Tofu
- Indo-Chinese Chili Tofu
- Air-fried or pan-seared tofu
- Any stir-fried vegetables with garlic and soy
- A simple cucumber salad or Asian slaw
Storage and reheat Instructions
Store in an airtight container in the refrigerator for 3-5 days. To reheat:
- Microwave: Add 1-2 tablespoons of water per cup of rice, cover loosely, microwave on high for 1-2 minutes.
- Stovetop: In a skillet over medium heat, add rice and a splash of water or broth. Cover and heat for 3-5 minutes, stirring occasionally.
- Instant Pot: Add rice and 2-3 tablespoons of water. Pressure cook on MANUAL (high) for 1 (one) minutes, then allow natural release for 5 minutes.
FAQ ABOUT FRIED RICE
Simply substitute Tamari for soy sauce in a 1:1 ratio. Tamari is a Japanese soy sauce made with little to no wheat and is widely available at grocery stores. Check that your broth and other ingredients are also certified gluten-free.
No! That's the magic of this recipe. Unlike stovetop stir-fried rice (which requires dried-out leftover rice so it doesn't steam and clump), this Instant Pot method uses uncooked rice cooked directly in the seasoned liquid, producing perfectly seasoned, fluffy grains every single time. No planning ahead required.
The most common cause is not rinsing the rice. Rinse thoroughly until the water runs clear. Also confirm you're using long grain white rice (not short or medium grain) and that the water ratio is correct: 1¼ cups liquid per 1 cup of rice.
Yes! You can double or triple the ingredients. The cook time stays the same - do not increase the pressure cooking time. Just make sure you don't exceed the max fill line on your Instant Pot.
Absolutely. Let the rice cool completely, then divide into freezer-safe containers or zip-lock bags. Freeze for up to 1 month. If you've added egg, note it may change texture slightly after freezing - still delicious, just slightly softer. For best freezer results, leave eggs out and add fresh when reheating.
Yes, jasmine rice works well too! It has a slightly softer, stickier texture compared to long grain white rice. Use the same 1¼ cup liquid ratio and the same 6-minute cook time. Long grain white rice is my preference for the most separated, fluffy grains but jasmine is a great option.
More Instant Pot Recipes
- Instant Pot Thai Fried Rice
- How to cook Basmati Rice in Instant Pot
- Instant Pot Cilantro Lime Rice
- Fluffy Instant Pot Baked Potatoes
- Instant Pot Beets
- Perfectly Steamed Broccoli in Instant Pot
- Instant Pot Mashed Potatoes
Instant Pot Fried Rice
Equipment
Ingredients
- 1 cup Long grain white rice, rinsed and drained
- ¾ cup frozen veggies - carrots and green peas, defrosted
- ½ tablespoon Soy Sauce For gluten-free, use Tamari
- 1 teaspoon Pure Sesame Oil
- 1 tablespoon neutral oil (vegetable/avocado)
- 1 ¼ cup water or Broth
- salt & black pepper to taste
- 1 green onion, chopped green part for garnish
Optional Add-Ins (see Notes)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 large eggs
Instructions
- (Optional):For a richer flavor, turn the Instant Pot to SAUTÉ mode. Add 1 tablespoon of oil. Once hot, add minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant. Press CANCEL.
- Place rice in a fine mesh sieve. Rinse under cold running water for 1-2 minutes until water runs clear. Drain well.
- Add rinsed rice, broth (or water), soy sauce, sesame oil, and neutral oil to the Instant Pot. Stir to combine.
- Secure the lid and set vent to SEALING. Turn OFF the "Keep Warm" setting. Select MANUAL / PRESSURE COOK (high pressure) and set timer for 6 minutes.
- When cooking ends, allow natural pressure release for 10 minutes. Then carefully switch the vent to VENTING to release any remaining steam. Open the lid.
- Add vegetables on top of the rice. Season with salt and black pepper. Gently fold into the rice. Close the lid. Do NOT turn the Instant Pot back on. Wait 5 minutes - the residual steam will cook the vegetables perfectly.
- Open the lid, fluff gently with a fork. Taste and adjust - add more soy sauce or a few more drops of sesame oil if desired. Garnish with sliced green onions. Serve hot and enjoy!
For Egg Fried Rice
- Use the Sauté setting to scramble 2 eggs directly in the pot after pressure cooking (push rice to one side), then fold into rice before serving.
Notes
- Do not skip rinsing the rice. Rinsing removes excess surface starch - the single most important step for fluffy, non-sticky fried rice.
- Turn OFF "Keep Warm" before pressure cooking to prevent the bottom of the rice from scorching and sticking.
- Pot-to-pressure time: The Instant Pot will take approximately 8-10 minutes to come to pressure before the 6-minute timer starts.
- Natural release: Do not quick release. A natural release gives the rice time to finish cooking gently for the best texture.
- Scaling: You can double or triple this recipe - the cook time stays exactly the same. Do not exceed the max fill line on your Instant Pot.
- Gluten-free: Substitute Tamari in place of soy sauce at the same quantity.
- Broth vs. water: Low-sodium broth adds a deeper savory flavor - highly recommended over plain water.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Irene says
I really enjoyed this rice and so easy. But I am making rice again using 1.5 cups. Do I put in more liquid? I am putting in 1.5 cups broth as we speak, hope it’s okay! Thanks!
Jyoti Behrani says
Yes, you can double this recipe. However, the cooking time remains the same. Thanks!
Simi says
Thanks for such a quick and easy recipe! I made it exact per instructions. I added some garlic, chili and eggs to add some more flavors! Super delicious
Jyoti Behrani says
Awesome! I am so glad you liked my recipe 🙂 Thanks for sharing your feedback!
Nae says
If i use 2 cups of rice do i double the cook time and the ingredients? Or just the ingredients?
Jyoti Behrani says
You can double the recipe (ingredients). However, the cooking time remains the same. Thanks!
Sara says
Absolutely amazing! This is one of the BEST recipes I have tried for fried rice. It is so much better than the one we get at our local restaurant. Thanks for sharing such an amazing recipe!!
Helen says
Hey there!! I just want to tell you that this is my family's favorite recipe and the only way I make fried rice. This recipe is so easy and quick and the best part is it does not require day old rice. Thanks for this quick and easy recipe!
Michelle K. says
Made this last night and it was a huge hit! I used vegetable broth instead of water and it made such a difference. My kids asked for seconds. So much better than takeout!
Jyoti Behrani says
So happy to hear that, Michelle! Broth really does add great flavor. Thanks for sharing!
Brandy Wainwright says
Going in my saved recipes! Best rice EVER… I doubled the recipe and I used the broth off of a whole roasted chicken I cooked in the instant pot right before, in place of the water.. my husband went for 3rds!! And my 5 yr old wanted more before she even scarfed down what she had…
Jyoti Behrani says
Awesome! I'm so glad you liked my recipe 🙂 Thanks for sharing your feedback!
Denise says
Great! Quick!! Loved it! I doubled the recipe in the instant pot! Just in case anyone else doesn’t pay attention to the instructions like me, here is what I did. I mistakenly added fresh carrots and frozen peas during pressure cooking cycle, instead of afterwards like the recipe indicates. They were a little mushy but tasted just fine. Thanks for the recipe!
Jyoti Behrani says
Awesome! I'm so glad you liked my recipe 🙂 Thanks Denise for sharing your feedback!
Anita R. says
I added garlic and did the sauté step first - absolutely incredible. Restaurant quality at home. Making this every week now!
Jyoti Behrani says
Love that you tried the garlic sauté step, Anita! It really takes it to the next level. Thanks for the feedback!
Sandra L. says
Used Tamari to make it gluten-free and it was perfect. My whole family is GF and we've been missing good fried rice. This is now our go-to!
Jyoti Behrani says
So glad this worked out for your family, Sandra! Tamari is a great swap. Thanks for trying the recipe!
James P. says
Doubled the recipe for meal prep and it worked perfectly - same cook time, no issues. Added scrambled eggs at the end. Tasted amazing all week!
Jyoti Behrani says
That's great to know, James! Doubling works like a charm. Love the idea of adding eggs for meal prep. Thanks!
D says
Excellent recipe I make it all the time and I’ve passed it on to friends
Jyoti Behrani says
Hi,
I'm so glad you like my recipe. Thank you!
Deepa S. says
I've made this at least 20 times now. Never fails. I add ginger and a little extra sesame oil at the end - so good. My guests always ask for the recipe!
Jyoti Behrani says
Twenty times - that makes my day, Deepa! Extra sesame oil at the end is such a great tip. Thank you so much!