If you’re looking for that last-minute accompaniment to complete your dinner menu and you don’t have a lot of time, this Instant Pot Fried Rice is perfect for you. My pressure cooker fried rice recipe calls for frozen vegetables and ingredients you probably have on hand and requires minimal prep work. Add some sriracha sauce to give it that extra flavor!
Table of Contents
Introduction
I make this reader-favorite Instant Pot Fried Rice frequently because more often than not, evenings at my house are super busy and this recipe goes well as a side dish with any kind of cuisine, but especially Asian dishes.
If you want a mostly hands-off pressure cooker fried rice recipe with hardly any clean up, this Instant Pot recipe is for you. If you want a truly authentic Chinese-style fried rice, I suggest you get out your wok. Stir-frying the rice in the Instant Pot, which I know some recipes do suggest, doesn’t work for me – the rice becomes glutinous and sticky.
Unlike my traditional wok-based fried rice recipe, when I make fried rice in the Instant Pot I fry the eggs separately and add them to the rice at the end. This avoids the sticky mess that can happen when you fry an egg in the Instant Pot! But the downside is that you do have another pan to clean.
Here are some other Rice recipes you might like to try out!
– Instant Pot Brown Fried Rice
– Instant Pot Jambalaya
– Instant Pot Jasmine Rice
– Instant Pot Brown Rice (Pot in Pot Method)
– Instant Pot Basmati Rice (Pot in Pot Method)
– Instant Pot Wild Rice Pilaf
TIPS AND SUBSTITUTIONS
Rice
I like to use jasmine rice for this Instant Pot fried rice recipe. If you substitute other types of rice, you may need to change the cooking time. Long grain rice or basmati rice would most likely take 6 to 7 minutes.
Experiment with the cooking times. You might want your rice to be a bit chewier; in that case, you can pressure cook for 4 minutes.
After pressure has been released, open the Instant Pot, gently fluff the rice and let it rest open for a few minutes. This allows the grains to separate and for the rice to dry out a bit.
Vegetables
I use frozen peas and carrots for convenience. You can use fresh vegetables if you prefer.
If you want your vegetables to be less cooked and have more crunch, saute the veggies first in the vegetable oil, remove with a slotted spoon and set aside. Add back in once the rice is cooked.
Chicken or Shrimp
If you’d like to make Instant Pot Fried Rice with chicken, briefly saute the bite-size chicken pieces (no need to cook through) after sauteing the onions, then proceed with the rest of the recipe as written.
If you want to do shrimp fried rice instead, season the shrimp with salt, pepper, soy sauce or oyster sauce. Stir-fry the seasoned shrimp at the beginning, remove with a slotted spoon and set aside. Add the shrimp back in once the rice is cooked.
Broth / Stock
You can substitute the water with chicken broth or vegetable broth for more flavor.
Cilantro
I’m partial to cilantro and like to sprinkle some chopped cilantro on the rice before serving.
Spices
To spice up the rice, add 1 to 2 teaspoons of sriracha sauce or hot sauce with the other fried rice sauce ingredients before pressure cooking.
Oyster Sauce
If you’re a pure vegetarian, you can substitute vegetarian oyster sauce for the regular oyster sauce.
Burn Message
This recipe doesn’t normally produce the burn message but if your Instant Pot is prone to the burn error, you should add the rice in last, and don’t stir it. Just push it down with a spatula.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide, Instant Pot ULTRA Beginner’s Quick Start Guide, or Instant Pot Duo Evo Plus Beginner’s Quick Start Guide first and then come back here to learn how to make this recipe.
Instant Pot Fried Rice – Ingredients
- Water or broth
- Sesame oil
- Oyster sauce
- Soy sauce
- vegetable oil
- Pepper
- Ginger
- Rice
- Frozen vegetables
- Garlic
- Onion
How to Make Fried Rice in the Instant Pot (Step by Step Instructions)
- Turn on Saute Mode
- Saute onions
- Add sauces, vegetables, rice, and water
- Pressure cook
- 10-minute natural pressure release
- Cook the eggs
- Stir in the eggs
Turn on ‘Saute’ Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Onions
- Once the Instant Pot has heated up, add vegetable oil to the Instant Pot inner pot.
- Saute onions till translucent, about 2 minutes.
- Press Cancel. This will allow the Instant Pot to cool down while you do the next steps.
- Saute ginger and garlic for 30 seconds.
- Stir in rinsed Jasmine rice until coated with oil.
- Deglaze inner pot with a tablespoon or two of water if there’s anything stuck to the bottom.
Add Sauces, Vegetables, Rice and Water
- Add soy sauce, oyster sauce, black pepper, sesame oil, frozen vegetables, and water.
- Stir to mix.
Instant Pot Duo Pressure Cook 5 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press Manual (or Pressure Cook) and + or – until the display reads ‘5′ (5 minutes).
Instant Pot Ultra Pressure Cook 5 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 5 minutes (00:05).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.
How to do a 10-minute Natural Release of Pressure
- Allow the Instant Pot to stay in ‘Keep Warm’ mode for 10 minutes.
How to Release any Remaining Pressure on the DUO
- Move the steam release handle to ‘Venting’. Any remaining steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
How to Release any Remaining Pressure on the ULTRA
- Press down on the Steam Release Button until it locks into place, and any remaining steam will come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
Cook the Eggs
- Break eggs into a medium bowl and beat with a whisk.
- Heat a large nonstick frying pan over medium heat.
- Add 1 tsp vegetable oil and stir to coat.
- Pour eggs into frying pan allow to set for 30 seconds to a minute.
- Using a silicone spatula, gently break up the eggs and flip until scrambled and cooked through.
Stir in Eggs
- Add eggs to the inner pot.
- Sprinkle with chopped green onions before serving.
- Gently stir the Instant Pot Fried Rice.
Instant Pot Fried Rice
Ingredients
- 1 1/2 cups Jasmine rice
- 4 tsp vegetable oil divided
- 1/2 cup onions finely chopped
- 2 tsp ginger finely minced
- 1 Tbsp garlic finely minced
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 1 1/2 cups frozen peas and carrots
- 1 3/4 cups water
- 2 eggs beaten
- 3 Tbsp chopped green onions
Equipment
Instructions
- Select the Saute function and allow the Instant Pot to heat up.
- Rinse and drain rice; set aside.
- Add 1 Tbsp vegetable oil to the Instant Pot inner pot.
- Saute onions till translucent, about 2 minutes, stirring often.
- Press Cancel. This will allow the Instant Pot to cool down while you do the next steps.
- Saute ginger and garlic for 30 seconds, stirring constantly.
- Stir in rinsed Jasmine rice until coated with onion mixture.
- Deglaze inner pot with a tablespoon or two of water if there’s anything stuck to the bottom.
- Add soy sauce, oyster sauce, sesame oil, black pepper, frozen vegetables, and water.
- Stir to mix.
- Close the lid and pressure cook for 5 minutes on high pressure.
- Let the pressure release naturally (NPR) for 10 minutes and then release any remaining pressure using the Quick Release (QR) method.
- Open the lid and let the Instant Pot Fried Rice rest for a few minutes.
- Heat a large nonstick frying pan over medium heat on the stove.
- Coat the frying pan with remaining vegetable oil and pour in the eggs.
- Scramble the eggs by gently breaking up the eggs and flipping until eggs are set.
- Add eggs to the rice.
- Add green onions and stir the rice gently to mix together all ingredients.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- If you are prone to getting the burn message, add the rice on top of all the ingredients and don’t stir.
- See the blog post for more detailed recipe tips
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
Recipes you Might Also Like!
Tashia
Hi Neena! I just made this and it cake out great . I would like to make this the next time I have guests over. Do I just double all the ingredients, including the rice and water? I want it to maintain its perfection. Thanks!
Paint the Kitchen Red
Hi Tashia – yes, you should be able to double all the ingredients and keep the same cooking time. I find that oyster sauce can be overpowering if too much is used. But since we’re doubling all ingredients, I don’t see that being an issue.
Tashia
Thanks!
Ronda
I followed the recipe to a t, but it came our fairly mushy. What do you think happened? It tasted good with added sriracha. I’ve always had such fluffy rice from the IP. I used 1.5 cups frozen veg and 13/4 cups water as instructed. Maybe it cooked too long after natural release?
Paint the Kitchen Red
Sorry to hear that, Ronda. It could be that your rice (if rinsed) was wetter, or the vegetables gave off more liquid than mine, or the natural release time, as you stated. I would decrease the water next time to 1 1/2 cups. Hope you have better luck.