This recipe for Instant Pot fried rice is a lighter and easier way of making fried rice. The vegetables retain their crunch and texture and the rice and veggies are coated with a flavourful sauce, making this even better than take-out fried rice! Add fried eggs, shrimp or meat as per your preference.
There are several ways in which fried rice can be made in the Instant Pot, including recipes that call for cooking rice and vegetables together in the pot. However, this method forces the vegetables to cook in steam and they become soft and lost their crunch, and I much prefer my veggies with their crunch.
I’ve made this recipe quite a few times and each time, I’ve found it far tastier than standard take-out fried rice. I give it bonus points for being a lighter and healthier version of take-out fried rice!
How can I make this Instant Pot Fried Rice?
For this recipe, I cook the rice separately and the sauté the vegetables separately. I much prefer to make the rice separately in the Instant Pot, using the pot-in-pot method.
Basically, you add water to the pot and insert the trivet that comes with the IP. Next, add washed and drained rice to a heat-safe vessel such as this one and place it on the trivet. Add water to the rice and let the rice cook in ‘Manual’ or ‘Pressure’ mode.
As the rice cooks, you get the time to prep your vegetables and keep your sauces and condiments ready. As soon as the rice is done, take out the rice and drain the water from the inner pot.
Add sesame oil, ginger-garlic paste and sesame seeds to the pot and sauté using the ‘Saute’ mode of the IP. Add the vegetables of your choice (I used bell peppers, carrots, broccoli) and sauté on the ‘More’ setting.
Add soy sauce, rice vinegar, some corn-flour / cornstarch mixed with a little water and brown sugar. Stir this together until the sauce has thickened.
Add the cooked rice and stir well, finally adding in chopped green onions/spring onions. Season with salt as per your taste and mix well, so that the rice and veggies are evenly coated with the sauce. And you’re done!
Tips for making Instant Pot fried rice:
- I use jasmine rice in this recipe, as its best suited for take-out style fried rice. To cook jasmine rice using the pot-in-pot method, add 1.5 cups water to the inner pot and place the trivet. In a heat-safe container, add 2 cups of washed and drained jasmine rice. To this vessel, add 1.5 cups of water. Place the vessel with the rice on the trivet and cook at 6 minutes in the ‘Manual’ or ‘Pressure’ mode of the IP in the High setting. Let the IP release pressure naturally. You can replace jasmine rice with any other aromatic rice, such as basmati rice as well.
- Using sesame oil and sesame seeds gives the fried rice a distinct flavour. Try not to substitute this!
- Brown sugar is perfect for off-setting the sour flavour of the soy sauce and the rice vinegar. Use honey as a substitute if you don’t have brown sugar.
- If you are not on a vegan diet, and would like to modify this recipe, you can add chopped up fried egg to the recipe at the end, or even add chopped up shrimp or strips of meat along with the vegetables when they are sautéing.
- Use tamari instead of soy sauce for a gluten-free option
For more easy Instant Pot Recipes, take a look at:
Easy Instant Pot Fried Rice – Vegan and Gluten Free
- 2 cups Jasmine rice washed and drained
- 2 tablespoons sesame oil
- 1 heaped tablespoon ginger-garlic paste
- 1 teaspoon sesame seeds
- 1 large carrot diced
- 1 cup diced bell peppers
- ½ small broccoli cut into small florets
- 3 green onions / spring onions finely chopped
- 2 tablespoons soy sauce (use tamari for a gluten-free option)
- 1 tablespoon rice vinegar
- 1.5 teaspoons cornflour or corn-starch mixed with ¼ cup water
- 1.5 tablespoons brown sugar
- Salt to season
- In the Instant Pot, add 1.5 cups of water, followed by the trivet that comes with the IP
- In a heat-safe container, add 2 cups jasmine rice. To the rice, add 1.5 cups water.
- Turn the Instant Pot to ‘Manual’/’Pressure Cook’ mode in the ‘High’ setting. Set the cooking time for 6 minutes. Allow the pressure to release naturally.
- While the rice cooks, prepare the rest of the ingredients.
- Once the rice is done and the pressure valve has dropped down by itself, take out the rice and drain the pot.
- Turn on the ‘Sauté’ mode in the ‘More’ setting.
- Now add the sesame oil, followed by the ginger-garlic paste and the sesame seeds. Sauté for a minute.
- Add the bell peppers, followed by the carrots. Sauté for a couple of minutes until slightly tender.
- Now add the broccoli florets and sauté for a minute more.
- Add the soy sauce and the rice vinegar and continue to sauté for a couple of minutes
- Add the cornflour-water mixture and add this to the vegetables. Stir all the ingredients together, the sauce will thicken. At this point, reduce the temperature in the sauté setting from ‘More’ to ‘Less’ (see notes for settings for different models)
- Add the brown sugar and mix well.
- Add the cooked jasmine rice and mix to combine evenly.
- Once combined, turn off the IP by pressing the ‘Cancel’ button.
- Add chopped green onions and salt to season and mix to combine.
- Garnish with more green onions and serve.
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