If you’re looking for that last-minute easy recipe to complete your Asian dinner menu on a busy weeknight, this Instant Pot fried rice is perfect for you. This pressure cooker fried rice recipe uses simple ingredients that you probably have on hand and requires minimal prep work. Ready in just 30 minutes, this Instant Pot Chinese rice delivers authentic flavors with minimal hands-on time!
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.
I make this reader-favorite Instant Pot fried rice frequently because more often than not, evenings at my house are busy, and this recipe goes well as a side dish with any kind of cuisine, but especially Chinese recipes.
If you want a mostly hands-off pressure cooker fried rice recipe with hardly any clean-up, this Instant Pot Chinese rice is for you!
Stir-frying the white rice in the Instant Pot, which I know some recipes do suggest, doesn’t work for me – the rice becomes glutinous and sticky. This easy Instant Pot fried rice method avoids that problem completely.
Isabelle says ⭐️⭐️⭐️⭐️⭐️
This is so good and so easy! I make this rice almost every week! My toddler loves it too 🙂 Thank you for sharing this!
I prefer to scramble 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 pressure cooker! But the downside is that you do have another pan to clean.
Ready in just 30 minutes with simple ingredients like jasmine rice, frozen vegetables, and soy sauce, this easy recipe delivers restaurant-quality results every time.
❤️ Why You’ll Love this Fried Rice Instant Pot Recipe
- Easily doubles for meal prep or larger families
- Ready in 30 minutes start to finish with very little hands-on time
- Uses pantry staples and frozen vegetables
- Perfect fluffy texture, never sticky or mushy
- Minimal cleanup compared to wok cooking
➡ If you’re looking for some other seasoned rice recipes, you might like Instant Pot Brown Fried Rice, Instant Pot Jambalaya, or Instant Pot Lebanese Rice and Lentils. For plain rice, try Instant Pot Jasmine Rice, Instant Pot Brown Jasmine Rice, or Instant Pot Parboiled Rice.
Ingredients and Tips
🧂 Ingredients for Fried Rice in Instant Pot
💡 Ingredient and Recipe Tips
🍚 Rice: I prefer Jasmine rice. Other types of white rice (long grain, basmati) will need 6-7 minutes cook time and adjusted water ratios. For chewier rice, pressure cook 4 minutes. After releasing pressure, fluff rice and let it rest open for a few minutes to separate grains.
🥕 Vegetables: For crisp-tender vegetables, stir them into rice immediately after opening the lid, then close for 5 minutes. Frozen peas and carrots work great for convenience. For fresh vegetables, sauté first in oil, remove with a slotted spoon, then stir into cooked rice. Try green beans, bell peppers, or mushrooms.
🍗 Protein: For chicken fried rice, briefly sauté bite-sized chicken thighs after the onions, then continue with the recipe. For shrimp, season with salt, pepper, soy sauce, or oyster sauce. Stir-fry seasoned shrimp first, remove with a slotted spoon, and add back once rice is cooked.
🍄🟫 Vegan: To make it vegan, use vegetarian oyster sauce.
🥣 Broth: Substitute water with chicken or vegetable broth for extra flavor.
🌿 Cilantro: Sprinkle chopped cilantro on rice before serving for fresh flavor.
🌶️ Spice Level: Add 1-2 teaspoons sriracha or hot sauce with other sauce ingredients before pressure cooking.
🍶 Soy Sauce: Regular or low-sodium soy sauce both work fine.
🥄 Oil: Use peanut, vegetable, olive, or avocado oil. Sesame oil is optional.
🔥 Burn Message: If your Instant Pot gets burn errors, add rice last and don’t stir – just push down with a spatula.
⏲️ How to Make Instapot Fried Rice
- Turn on Saute mode. 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, on residual heat.
- 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 of the pot.
- Add soy sauce, oyster sauce, black pepper, sesame oil, frozen vegetables, and water.
- Stir to mix.
- Close the lid.
- Select Pressure Cook mode and cook on high pressure for 5 minutes.
- The display will go from On to 5:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a 10 minute natural release of pressure. Once the float valve goes down, the lid can be opened.
- Break eggs into a medium bowl and beat with a whisk. Heat a large nonstick frying pan over medium heat. Add 1 teaspoon vegetable oil and stir to coat. Pour eggs into frying pan and 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.
- Add eggs to the inner pot.
- Gently stir the Instant Pot Fried Rice. Sprinkle with chopped spring onions and sesame seeds (optional) before serving.
See the recipe card below for detailed instructions.
Instant Pot Fried Rice
Ingredients
- 1 ½ cups Jasmine rice
- 4 tsp vegetable oil divided
- ½ cup onions finely chopped
- 2 teaspoon ginger finely minced
- 1 Tbsp garlic finely minced
- 3 tablespoon soy sauce
- 1 Tbsp oyster sauce
- ½ teaspoon sesame oil
- ¼ tsp black pepper powder
- 1 ½ cups frozen peas and carrots
- 1 ¾ cups water
- 2 eggs beaten
- 3 tablespoon chopped green onions
Instructions
- Select the Saute function and allow the Instant Pot to heat up.
- Rinse and drain 1 ½ cups Jasmine rice; set aside.
- Add 1 tablespoon vegetable oil to the Instant Pot inner pot.
- Saute ½ cup 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 2 teaspoon ginger and 1 Tbsp garlic for 30 seconds, stirring constantly.
- Stir in rinsed Jasmine rice until coated with onion mixture. [See Note 1]
- Deglaze inner pot with a tablespoon or two of water if there’s anything stuck to the bottom.
- Add 3 tablespoon soy sauce, 1 Tbsp oyster sauce, ½ teaspoon sesame oil, ¼ tsp black pepper powder, 1 ½ cups frozen peas and carrots, and 1 ¾ cups 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. [Read More: The Different Pressure Release Methods].
- 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 2 eggs.
- Scramble the eggs by gently breaking up the eggs and flipping until eggs are set.
- Add eggs to the rice.
- Add 3 tablespoon chopped green onions and stir the rice gently to mix together all ingredients.
Notes
- Note 1: If you are prone to getting the burn message, add the rice on top of all the ingredients right before pressure cooking, and don’t stir.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
Maureen says
I have made this multiple times for my family, and it is always a big hit. Love it!
Paint the Kitchen Red says
Thanks, Maureen!
Nee says
Made this tonight. It was good. Thanks!!!!
Paint the Kitchen Red says
I’m so glad that you liked it!
Jobby says
Hi Neena,
If I double the recipe in a 6 quartz IP, should I double the water and keep the same cooking time of 5 minutes.
Paint the Kitchen Red says
Jobby, yes when you double keep the cook time the same but double all ingredients. Oyster sauce can be powerful, so if you want to add 1.5 times that would be okay too.
Gess says
We love this rice!!!!
Carlos Hernandez says
The rice came out super mushy. Do you think it’s too much rice to water ratio? I used regular white rice. Followed instructions.
Paint the Kitchen Red says
Carlos, this recipe was written with jasmine rice in mind. I use 25% more liquid for jasmine rice than white rice. That’s probably what happened. Sorry to hear you had trouble.
Kim Elias says
Fantastic and so easy!!!
Kim
Paint the Kitchen Red says
Kim, thanks for the comment. My husband just made this last night – he’s an Instant Pot newbie and it came out really well.
Tashia says
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 says
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 says
Thanks!
Ronda says
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 says
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.