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I love Chinese Food. Salty, savory, satisfying, UMAMI-good. I especially love the classic Chicken Fried Rice - yum! What’s not to love about Chinese food?
What’s NOT to love is the calories and who knows what you’re bound to find in a take out box of Chinese food.
I am all about convenience now a days. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13 year old step daughter, a hubby whom when he’s hungry wants to eat NOW, not a minute from now. The days of having plenty of time to prep and cook a meal are mostly over. And, please Lord whatever saves me from having to clean a bunch of pots and pans.. yes, please. It’s easy to mentally resort to considering take out or delivery these days, but meals like this keep me WILLING and able to make a home cooked meal for my family.
This ONE POT wonder, Pressure Cooker Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s super FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious - all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.
OPTIONAL: If you don’t want to use chicken, you can sub fresh, raw large shrimp or partially sautéed pork loin, diced.
This recipe calls for previously cooked chicken. HOWEVER, If you have raw chicken, dice and sauté in pressure cooker as your first step until chicken is partially cooked (3-4 minutes).
Once you have the right ingredients on hand, stocked in your pantry and/or fridge, you can be well on your way to making delicious Chinese style food at home, including this Pressure Cooker Chicken Fried Rice, my Umami Mongolian Beef & Broccoli or Honey Sesame Chicken.
A few of my favorite ingredients to stock for that distinct Umami-rich flavor are:
Soy Sauce (of course) - I prefer the “Lite” version
Pressure Cooker Chicken Fried Rice
1 T canola or vegetable oil
1/4 cup carrots, chopped
1/4 cup red pepper, chopped
1/4 cup scallions, chopped (white ends)
1 T garlic, minced
2 T ginger, minced (fresh or jarred - I use jarred ginger!)
2 eggs (not pictured)
1 T rice vinegar
1 t fish sauce
1 T sesame oil
1-2 T Sambal Oelek, optional for spice
1 t cilantro
1/2 t salt
1/2-1 t black pepper
1 lb cooked chicken (I used leftover Pressure Cooker Chicken!)
1 1/4 cup basmati rice, rinsed
1 1/4 cup water
1/4 cup soy sauce
2-3 T lime juice, freshly squeezed (not pictured)
1/4 cup scallions, chopped (green ends) - optional for garnish
toasted sesame seeds, optional for garnish
additional soy sauce, optional for individual portions
additional Sambal Oelek, optional for individual portions
lime slices, optional for individual portions
Pressure Cooker, I have the Instant Pot Pressure Cooker
fine mesh strainer, I love this Bellemain mesh Strainer
citrus juicer, like this Bellemain Citrus Juicer
Prepare all ingredients and set aside - this is key to making this as simple as possible!
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting (find out more about the Instant Pot Buttons here).
Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.
Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Once cook time is complete, quickly release pressure (QPR).
Open lid, fluff rice gently.
Serve immediately with optional garnishes.
Pressure Cooker Chicken Fried Rice
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