This Instant Pot, Gluten-Free Chicken Fried Rice recipe uses protein-packed chicken breast or turkey meat and combines it with your favorite vegetables and rice over a simple and gluten-free Asian-inspired sauce!  Dinner doesn't get any better than this one-pot pressure cooker dish!

Best Instant Pot Chicken Fried Rice!

I was craving some great Chinese takeout on Friday night.

I mean, what else do you do on a Friday night besides eat takeout on your couch in your yoga pants, right?!?  

But it's hard finding gluten-free options and my little family is trying to be really good and eat healthy choices for swimsuit season that's quickly approaching.

So I made a better-than-takeout chicken fried rice in my Instant Pot a while ago and have been making it every week since.

It's really easy to make (and actually takes less time than if I were to call in a takeout order, drive there to pick it up, and then drive back home!) and I know every ingredient that is in it.

These healthier ingredients are also gluten-free and that makes my peace of mind very happy!

📝Ingredients

• 3 tablespoons toasted sesame oil, divided
• 2 large eggs, whisked
• ½ sweet onion, chopped
• 2 teaspoons minced garlic
• 1 ¼ cup chicken broth
• 1 lb raw skinless chicken breasts, ½-inch cubes
• 1 ½ cups chopped vegetables or frozen veggies
• 1 ½ cups uncooked basmati or jasmine rice, rinsed 
• 4-5 tablespoons gluten-free soy sauce
• Green onion slivers, crushed red pepper flakes for garnish!

Make sure that you rinse your rice very well until the water runs clear, otherwise your fried rice may turn out mushy!

Best Rice To Use:

I HIGHLY recommend using a high-quality Jasmine or (my favorite) Basmati white rice. I find long-grain rice to taste best when fried.

These two options produce a fluffy moist rice without becoming mushy!

Fried Rice Instructions:

1. Turn on the 'Sauté' or 'Sear' function on your pressure cooker. Warm 1 tablespoon of the sesame oil, then add in the whisked eggs. Stir the eggs around with a spatula to scramble them until fully cooked. Remove the eggs and set aside. (There will be a bit of egg stuck to the bottom of the cooker.)
2. Heat another tablespoon of sesame oil in the bottom of the cooker and add the minced garlic and chopped green onions. Sauté the garlic and onion until fragrant and softened (about 1-3 minutes), stirring frequently.
3. Turn off the pressure cooker and pour the chicken broth into
   the cooker and scrape the bottom of the cooker with a spatula
   the food stuck to the bottom of the cooker.
4. Add the chicken, then the vegetables on top of the chicken, and then the rice on top of the veggies. Push the rice down so that it touches the broth but DO NOT stir the ingredients all together. 
5. Close and seal the lid and cook on Manual high pressure for 3 minutes, and then allow the pressure to release naturally for 10 minutes, then quick releasing the rest of the pressure.
6. Remove the lid, add the soy sauce and the last tablespoon of the sesame oil and stir until evenly coated.  Then add the vegetables and the scrambled egg back in and stir well.  Put the lid back on for 2-3 minutes until the vegetables are warmed and tender. Garnish and serve while still warm!

What Type of Pressure Cooker to Use:

You don’t have to use an Instant Pot for this recipe.

I like to switch in between my Instant Pot and my Pampered Chef Quick Cooker, I can’t decide which one I love more!

I've made this recipe in both and both appliances produce the same delicious results!

Recipe Tips:

• I always use the veggies that are already in my kitchen.  For this particular night, I had sugar snap peas, carrots, mushrooms, and Vidalia onions.
• Make sure you use Gluten-Free soy sauce if you are trying to keep this recipe gluten-free. This is my favorite gluten-free soy sauce at the moment.

Storing Leftover Chicken Fried Rice:

You can store your leftover cooled-to-room-temperature fried rice in an airtight food-safe storage container in the fridge for up to 3 days.

Reheating Your Chicken Rice Leftovers:

To reheat your leftover rice, place the amount you need in a microwave-safe dish with a loose-fitted lid covering the top but with enough space for air to escape.

Microwave on high power for 60-90 seconds or until your leftovers have reached your desired temperature.

Continue to Content

Gluten-Free Chicken Fried Rice in the Instant Pot

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Better-Than-Takeout Chicken Fried Rice recipe uses protein-packed chicken breast or turkey meat and combines it with your favorite vegetables and rice over a simple and gluten-free asian-inspired sauce! Dinner doesn't get any better!

Print

Ingredients

• 3 tablespoons sesame oil, divided
• 2 large eggs, whisked
• ½ sweet onion, chopped
• 2 teaspoons minced garlic
• 1 ¼ cup chicken broth
• 1 lb raw chicken breast, ½-inch cubes
• 1 ½ cups chopped vegetables or frozen veggies
• 1 ½ cups uncooked basmati or jasmine rice, rinsed 
• 4-5 tablespoons gluten-free soy sauce
• Green onion slivers, crushed red pepper flakes for garnish!

Instructions

1. Turn on the 'Sauté' or 'Sear' function on your pressure cooker. Warm 1 tablespoon of the sesame oil, then add in the whisked eggs. Stir the eggs around with a spatula to scramble them until fully cooked. Remove the eggs and set aside. (There will be a bit of egg stuck to the bottom of the cooker.)
2. Heat another tablespoon of sesame oil in the bottom of the cooker and add the minced garlic and chopped onion. Sauté the garlic and onion until fragrant and softened (about 1-3 minutes), stirring frequently.
3. Turn off the pressure cooker and pour the chicken broth in the cooker and scrape the bottom of the cooker with a spatula of the food stuck to the bottom of the cooker.
4. Add the chicken, then the vegetables on top of the chicken, and then the rice on top of the veggies. Push the rice down so that it touches the broth but DO NOT stir the ingredients all together. 
5. Close and seal the lid and cook on Manual high pressure for 3 minutes, and then allow the pressure to release naturally for 10 minutes, then quick releasing the rest of the pressure.
6. Remove the lid, add the soy sauce and the last tablespoon of the sesame oil and stir until evenly coated.  Then add the vegetables and the scrambled egg back in and stir well.  Put the lid back on for 2-3 minutes until the vegetables are warmed and tender. Garnish and serve while still warm!

Notes

Make sure that you rinse your rice very well until water runs clear, otherwise your fried rice may turn out mushy!

Nutrition Information:

Yield: 6 Serving Size: 4 Servings
Amount Per Serving: Calories: 322Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 118mgSodium: 1005mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 24g