Instant Pot Beef Fried Rice—a fast and easy way to make fried rice. My version has a pound of browned ground beef.
Instant Pot Beef Fried Rice (Video)
Why get take out when you can make it at your house for cheaper and almost just as fast? If you’re reading my blog I probably don’t have to convince you. You know the awesomeness of the Instant Pot and how you can cook white rice in a 3 minute pressure cook time. 3 minutes! I still can’t get over that.
This Instant Pot beef fried rice can be a side dish or a whole meal. To make it more of a meal you can add in a package of stir-fry frozen veggies or perhaps some broccoli florets. Really this recipe is just a base for you to get started.
What if I want to use a different type of rice? I knew you’d ask! Follow this chart below for cooking times and broth to rice ratios and adjust accordingly. If you want to use brown basmati rice use the recommendations for brown rice.
More Instant Pot Ground Beef Recipes…
Beef and Cheddar Ranch Potatoes
What Pressure Cooker Did You Use?
To make Instant Pot Beef Fried Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Beef Fried Rice
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 38 minutes
- Yield: 8 servings 1x
Description
A fast and easy way to make fried rice. My version has a pound of browned ground beef.Â
Ingredients
- 1 pound lean ground beef
- 1 tsp salt
- 2 cups uncooked long grain white rice
- 2 ½ cups chicken or beef broth
- 2 carrots, diced
- 1 tsp garlic powder
- ½ tsp sesame oil (optional)
- 2 Tbsp soy sauce or tamari
- 2 beaten eggs
- 2 cups frozen peas (optional)
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the beef. Break it up*. Add in the salt. Brown the beef for about 5 minutes.Â
- Deglaze the pot with the broth. Add in the rice, carrots, garlic powder, sesame oil and soy sauce.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up let the pot sit for 10 minutes and then release the pressure by moving the valve to venting. Remove the lid.
- Turn the Instant Pot to the saute setting. Stir the rice so that it doesn’t burn. When the Instant Pot says HOT make a well in the middle of the rice and add in the eggs. Scramble the eggs and then stir them into the rice. Turn off the pot.Â
- If using peas run hot water over them in a colander and then stir them into the rice. The hot rice will cook them quickly. Season to taste with extra salt and pepper and soy sauce, if needed.
- Scoop onto serving dishes and enjoy!Â
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
You can add in many other items to your fried rice according to your preference. For example, stir fry veggies, peppers, fresh garlic, ginger and green onion are all tasty ideas.Â
If you want to use a different type of rice see the green chart above.
- Category: Beef
- Method: Instant Pot
- Cuisine: Asian
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This recipe didn’t have enough liquid in it for the amount of rice. I’ve been cooking in my Instant Pots for about 4 months, sometimes several times a day. I’ve never had a “burn” warning before tonight when I made this dish. And sure enough, there was a layer of burned beef fried rice on the bottom of the pot. After transferring it to another pot liner and adding another cup of liquid, it cooked completely but was very bland tasting. If I were to make it again, I’d definitely have to modify it for flavour and fluids.
★★
Made this tonight and it was a hit. Followed the recipe exactly but I would also scramble the eggs in a pan next time because the rice was just starting to stick. My husband and brother loved it and said it was so much better than the takeout version.
★★★★★
yay Marie! how fun. Thanks for sharing 🙂
Hi! I used Jasmine rice so I used the 1:1 ratio for stock. It looked a little dry because there were other things in the mix (beef, carrots, etc) so I added a little more stock… but I still got the burn message. After emptying the pot and cleaning the bottom as much as I could, I sloshed a lot more water in and returned the rice to the pot. Back to pressure… and burn message again.
What am I doing wrong?
I don’t think you’re doing anything wrong! I am not sure why you’re getting the burn message. I haven’t ever gotten it with this recipe. What kind of pot do you use? Here’s an article that may help: https://www.365daysofcrockpot.com/the-instant-pot-burn-message/
Typically when trying a new dish the first time, I go exactly by the recipe, but this time I modified to use what I had on hand. I subbed ground turkey for the beef and thought I had a bag of frozen peas and carrots, but it turned out to be a bag of mixed vegetables. While the first part was cooking, I rinsed the frozen vegetables in a colander and after the ingredients in the IP finished cooking, I just stirred the vegetables in the IP and put the lid back on with the IP in warming mode while my vegetable egg rolls cooked in the toaster oven. I didn’t even add the eggs – I was going to and was going to cook them separately but was busy working my puzzle and forgot. Super good meal and hubby never knew he was eating ground turkey – I called it “Beef and Vegetable Fried Rice.” 🙂
Thanks for another winner, and it makes a lot as there’s just two of us. I think I’ll just freeze the rest for another night.
★★★★★
What he doesn’t know won’t hurt him 🙂
My thoughts exactly! 🙂
I made this tonight and it was great! So easy too, except trying to scramble the eggs. The rice was sticking to the pot so bad that by the time the pot was “hot” again I couldn’t hardly find the bottom of the pot. I think next time I’ll scramble them in a separate pan.
★★★★★
Sorry about the eggs! Glad you liked it though.
I would like to use brown rice, but the cooking time is so much greater. Any thoughts on how to adapt it?
It’ll be a little hard because the carrots will get really soft. But perhaps you could just add them in with the eggs and peas.
Do you cook on low pressure or high? I don’t know why most recipes don’t tell you that.
Thank you
High. If they don’t tell you just assume it is high. That is the default.
Love All your recipes. Do you have a printable Rice Cooking Time Cheat Sheet? I would love to add it to all the instructions & tips I’ve collected. My family enjoys the verity of recipes you offer. Never the same old thing. Alice
Hi Alice, you can right click on the image and it will give you the option to print. Hope this helps!
I’d like to use quinoa instead. What time should I use for that substitution? This looks great!
quinoa needs a 1 minute pressure cook time with a 10 minute NPR. The ratio is 1 cup rinsed quinoa with 1.5 cups water.
My husband doesn’t eat peas so I added minced onion and minced yellow bell pepper. I think I would transfer the mixture to a wok next time when it is time to add the eggs. My arm got quite a workout trying to ensure the rice didn’t stick to the bottom of the instant pot and there really wasn’t enough room to properly stir it like there would be in a wok. Kind of defeats the purpose of a one pot meal though so not sure if I will make this again. Nice idea but not all dishes are instant pot friendly sadly.
I usually make a very thin omelette then roll it up and cut it into ribbons and add it to my fried rice…less stirring that way.