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This Instant Pot Fried Rice is a quick, healthy twist on a classic takeout favorite that comes together in one pot for easy cleanup. It’s packed with fresh vegetables, perfectly cooked rice, and simple seasonings that make it an ideal weeknight meal or meal prep staple.
If you’re craving takeout flavors made with wholesome ingredients, you’ll also love my Deconstructed Egg Roll Wonton Cups, Healthy Orange Chicken, and Sesame Chickpeas recipes. This healthy fried rice is one of my favorite recipes – if you’re looking for more of them, check out my Healthy Instant Pot Recipes ebook!
Why I Love Instant Pot Fried Rice
I love this Instant Pot Fried Rice because it’s quick, healthy, and tastes like takeout—without all the extra oil or sodium. Using the Instant Pot means everything cooks in one pot, so cleanup is a breeze, which is always a win on busy weeknights. I’ve made fried rice plenty of different ways, but the Instant Pot version is my favorite—and honestly, it’s the only way I’ll make it now!
Enjoy!
– Becca
Ingredients in Fried Rice
See the recipe card for full information on ingredients and quantities.
- White Rice: There’s a long-standing debate over whether white rice is healthy or not. While it does have some shortcomings, it also has its benefits — especially when it comes to convenience. Instant Pot white rice is quick, easy, and gives you perfectly fluffy rice every time.
- Stir-Fry Vegetables: Usually a mixture of frozen peas, carrots, and broccoli. Some mixes contain water chestnuts and baby corn, just use what you like most.
- Coconut Aminos: We love using low sodium coconut aminos in our Instant Pot fried rice recipe. We find it tastes less salty than using the traditional soy sauce.
How to Make Fried Rice in the Instant Pot
Step 1: Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position.
Turn off the “keep warm” button so the rice will loosen from the bottom of the pot as it cools.
Heat the Instant Pot using the Pressure Cook or Manual button and set the timer for 5 minutes.
The Instant Pot will take about 10 minutes to come to pressure and will then begin counting down from 5.
Step 2: Once the Instant Pot has finished cooking, quick release the pressure and remove the lid. Be careful— the valve will steam and might splatter.
Step 3: Turn the Instant Pot to the sauté function.
Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil.
Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute.
Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil.
Step 4: Sauté the rice and vegetables, stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas and the vegetables are hot and cooked through.
Top with chopped green onions and sesame seeds. Serve fried rice warm.
Recipe Tips
- You can definitely use fresh vegetables in this recipe, but I don’t recommend canned — they tend to get too soft in the Instant Pot. I like using frozen veggies for convenience and variety. The stir-fry mix is my go-to, but classic mixed vegetables work great too.
- Store any leftovers in an airtight container in the fridge, and enjoy within 3–4 days for the best flavor and texture.
Healthy Fried Rice FAQs
Yes! Making fried rice in the Instant Pot gives you full control over ingredients and portions. For more healthy Instant Pot rice recipes, try this Instant Pot Kung Pao Chicken or Instant Pot Mushroom Risotto.
Jasmine rice or long-grain white rice works best for fluffy, non-sticky fried rice. If you prefer a whole grain option, you can use brown rice — just increase the cook time to 20 minutes and check out my Instant Pot Brown Rice recipe for details.
Absolutely! You can stir in cooked chicken, shrimp, or tofu for extra protein right after you add the veggies. My Teriyaki Tofu Bowls and Instant Pot Chicken and Broccoli are great pairings for a quick, balanced meal.
Healthy Eating Plans
Weight Watchers Points
14 2025 points per serving
21 Day Fix Containers
White rice is not on the 21 Day Fix food list. If you swapped for brown rice, this would be an approved recipe. The cooking time for brown rice is 20 minutes.
For the entire recipe, total counts are 8 yellow containers, 2 green containers, and 30 oil teaspoons. Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons. Reducing the aminos and oil will reduce the teaspoons.
2B Mindset
This is a 2B Mindset lunch recipe.
If you tried this recipe for Instant Pot Fried Rice or any other recipe on my site please leave a rating and let me know how it went in the comments!
Instant Pot Fried Rice
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Equipment
- Instant Pot 6 qt
- Measuring Cups
Ingredients
- 2 cups white rice dry
- 2 cups water
- 2 tbsp roasted sesame oil divided
- 2 tsp fresh ginger minced
- 2 cloves garlic
- 2 cups stir-fry vegetables frozen
- ¼ cup coconut aminos
- 1 tsp rice vinegar
Instructions
- Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. 2 cups white rice, 2 cups water
- Start the pot and set the timer for 5 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually.
- Turn the Instant Pot to the Sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute. *1 tbsp roasted sesame oil, 2 tsp fresh ginger, 2 cloves garlic
- Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. *1 tbsp roasted sesame oil, 2 cups stir-fry vegetables , 1/4 cup coconut aminos, 1 tsp rice vinegar
- Sauté the mixture stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas.
- Top with chopped green onions and sesame seeds. Serve fried rice warm.
Video
Notes
Nutrition
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What size Instapot is this for? I have a 3qt.
Hi Darla,
My recipes are made in a 6qt – you’ll have to use smaller portions for your pot :)