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Pressure Cooker Fried Rice
This Instant Pot Pressure Cooker Fried Rice recipe is as close to traditional Fried Rice, as you can get without using a Wok or Hot Cast Iron.
Prep Time
15
minutes
mins
Cook Time
1
minute
min
Pressure Release
10
minutes
mins
Total Time
17
minutes
mins
Course:
Side Dish
Cuisine:
Chinese
Servings:
8
servings
Calories:
120
kcal
Author:
Jill Selkowitz
Equipment
Instant Pot Electric Pressure Cooker
Salbree Steamer Basket / Colander
Stainless Steel Measuring Spoons
Liquid Measuring Cup Set
High Heat Resistant Spatula
Rösle Stainless Steel Flat Whisk
Ingredients
2
"rice" cups
Jasmine Rice
1.5
Tablespoons
Peanut Oil
divided (or other oil)
1/2 - 1
cup
Yellow/Brown Onion
diced
1
Tablespoon
Fresh Garlic
minced
12
oz
Fresh Water
(or chicken broth)
1/4
cup
Soy Sauce
1
large
Carrots
diced
1.5
cups
Frozen Peas and/or Corn
After Presure Release
4
large
Eggs
1
cup
Cabbage
chopped
3
Scallions
chopped
1
cup
Bean Sprouts
1
teaspoon
Toasted Sesame Oil
(optional)
US Customary
-
Metric
Instructions
Select Sauté (or other button) on your pressure cooker and allow to fully heat.
Add oil to cooking pot. Add diced onions and sauté for 3 minutes or until they begin to brown.
Add rice and toast for 2 minutes.
Add garlic and toast 15 seconds more.
Add water and soy sauce and deglaze cooking pot, making sure nothing is stuck to the bottom of the pot.
Mix in carrots, peas and corn.
Lock on Lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 1 minute.
When beep sounds, wait 10 minutes and then manually release the rest of the pressure.
In a small bowl, whisk the eggs together and set aside.
Remove Lid and Select Sauté. Push rice to one side of cooking pot.
Add the rest of the peanut oil to empty side of pot and pour in half the whisked eggs. Scramble until soft and then mix in to the rice.
Pour the rest of the whisked eggs over the rice and mix through.
Add chopped cabbage, scallions and bean spouts and mix through rice until cabbage has wilted.
Drizzle Toasted Sesame Oil over rice, if desired.
Notes
*Frozen Vegetables releases water.
Serving Suggestions for Instant Pot Fried Rice.
Air Fryer Chinese and Pepper Pork Chops
Pressure Cooker Chinese Simmered Chicken
Top with Instant Pot Poached Eggs
Nutrition
Calories:
120
kcal
|
Carbohydrates:
10
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
105
mg
|
Sodium:
459
mg
|
Potassium:
240
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1918
IU
|
Vitamin C:
20
mg
|
Calcium:
46
mg
|
Iron:
1
mg