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–+ servings

Instant Pot Fried Rice

Jyoti Behrani
This Instant Pot Fried Rice tastes just like Chinese restaurant fried rice - fluffy, flavorful, and perfectly seasoned. Made completely from scratch in the pressure cooker in under 30 minutes, no day-old rice needed! A quick and easy one-pot recipe that the whole family loves.
5 from 13 votes
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Main Dish, Side Dish
Cuisine Asian, Chinese
Servings 4
Calories 287 kcal

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

Nutrition Facts
Instant Pot Fried Rice
Amount per Serving
Calories
287
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
203
mg
9
%
Potassium
 
145
mg
4
%
Carbohydrates
 
53
g
18
%
Fiber
 
2
g
8
%
Sugar
 
0.1
g
0
%
Protein
 
6
g
12
%
Vitamin A
 
3324
IU
66
%
Vitamin C
 
4
mg
5
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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