Make this flavorful vegetable fried rice recipe with the Instant Pot in minutes with just the press of a button!
This flavorful fried rice is a flavorful meatless option, and easy to make with frozen stir fry vegetables and simple seasoning options.
Only 6 ingredients and unlimited possibilities for add-ins make this recipe a keeper!
Instant Pot Vegetable Fried Rice
- This Chinese restaurant menu fave is so easy to make at home, and no reservations required!
- Budget-friendly vegetable fried rice is a nutrient-dense dish loaded with fiber and healthy calories and a great way to feed a hungry family!
- Serve vegetable fried rice straight from the Instant Pot buffet-style as a side to Chinese pepper steak and some tasty crab rangoon appetizers.
Easy Ingredients and Variations
Rice – Plain white rice purchased in bulk is affordable and easy to cook in the Instant Pot! Jasmine rice is best for its delicate flavor, but uncooked rice of any variety works.
Vegetables – Frozen or canned peas and carrots are the colorful standard for vegetable fried rice, but any assortment of veggies will work, including leftovers from the fridge! Sneak in shredded cabbage, diced broccoli, cauliflower, or kale for those picky eaters, if you like. Add some chopped water chestnuts or bean sprouts in Step 3 for extra flair.
Sauce – Sesame oil is a must-have for the most authentic flavor. Low-sodium soy sauce is a healthier option and won’t change the flavor. Coconut aminos can be switched out for the soy sauce as well. A dash of sriracha, red chile paste, or gochujang will add some fiery flavor!
Variations – Bump up the protein factor and add scrambled eggs, cooked chicken, ground pork, or cooked shrimp.
How to Make Instant Pot Vegetable Fried Rice
Make this flavorful vegetable fried rice recipe in the Instant Pot in minutes with just the press of a button!
- Cook rice in the Instant Pot (per the recipe directions below) or choose the Rice function if your Instant Pot model has one.
- Set Instant Pot to saute and stir in remaining ingredients. Cook until rice begins to crisp and the vegetables are hot.
- Garnish with chopped peanuts, sliced green onions, or sesame seeds, if desired.
Storing Vegetable Fried Rice
Keep leftover Instant Pot vegetable fried rice in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to a month.
Reheat portions in the microwave or on the stovetop. Add leftovers to a veggie stir fry or to egg roll in a bowl.
Did you enjoy this Instant Pot Vegetable Fried Rice Recipe? Leave a comment and rating below!
Instant Pot Vegetable Fried Rice
- 2 cups uncooked white rice
- 2 cups water
- 2 cups frozen stir-fry vegetables
- 1 tablespoon olive oil
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- chopped peanuts and sliced green onions optional– for garnish
- Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. Heat the Instant Pot using the Manual Pressure-Normal-High Pressure function 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. Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful— the valve will steam and may splatter.
- Turn the Instant Pot to the Saute function. Add the frozen vegetables, soy sauce, olive oil, and sesame oil. Saute 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.
- Serve with chopped peanuts and sliced green onions, if desired.
Fresh vegetables would also work in this recipe— I’d recommend a mix of carrots, broccoli, and peas.
If you don’t have sesame oil, it can be left out of this recipe.
If you like egg in your fried rice, remove the cooked rice and veggies from the Instant Pot, crack an egg (or two) and cook them through fully. Break the eggs up and then return the rice and veggies to the Instant Pot and stir to combine.
Leftovers will keep in the refrigerator for 4 days and for 1 month in the freezer.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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