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vegetable fried rice served in a bowl with instant pot on the side
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4.67 from 9 votes

Instant Pot Vegetable Fried Rice

Instant Pot Vegetable Fried Rice recipe is a quick, easy and delicious Indian Chinese style dish that can be prepared in just 20 minutes in electric pressure cooker.
Course Main Course
Cuisine Asian, Indian, Indian-Chinese
Keyword healthy, instant pot vegetable fried rice
Diet Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 435kcal
Author Bhavana Patil


Measuring cup used 1 cup = 250 ml

  • 1 cup jasmine rice
  • 1 tablespoon sesame oil or olive oil
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup mixed vegetables (carrot, green peas and sweet corn)
  • 1 ¼ cups water (depends on rice variety) or vegetable stock
  • 2 tablespoon soy sauce
  • 1 teaspoon white vinegar or apple cider vinegar
  • salt to taste
  • black pepper to taste



Instant Pot Method:

  • Firstly, press SAUTE on Instant Pot. Next, add oil and once it's hot, add minced garlic and saute for 30 secs or until aromatic.
    steps to saute ginger garlic collage
  • Next, add the onions and saute for about 2 minutes till the onions turn soft.
    steps to saute onion collage
  • Add the mixed vegetables, rinsed jasmine rice, water, salt, and Mix well. Deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice.
    step to add rice water and vegetables collage
  • Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
  • When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the remaining pressure manually.
  • Remove lid away from you. Add soy sauce, white vinegar, black pepper powder, and salt if needed. Toss everything well.
    step to add vinegar soy sauce to cooked rice collage
  • Sprinkle sliced spring onions just before serving. Instant Pot Pressure Cooker Indian Vegetable Fried Rice is ready to enjoy with Gobi Manchurian.
    vegetable fried rice in a silicon spoon

Stovetop Pot Method:

  • In a large pan or wok, heat oil over medium-high heat.
  • Add garlic and sauté for 30 seconds or until aromatic. Then add onion saute till they get light brown and soft.
  • Add the mix veggies and stir fry until they are tender but crisp.
  • Then add soy sauce, vinegar, and saute in a high flame stirring regularly without getting burnt.
  • Add the cooked rice, salt, and ground black pepper to this and gently mix it evenly. Let this be in a low flame for 2-3 minutes.
  • Sprinkle sliced spring onions just before serving.




  • Rice: You can use either jasmine rice, sona masuri, or Basmati in this recipe. Rice to water ratio will vary for each rice type. For example, for Basmati (1 rice:1 ½ water), sona masuri short grain(1:1 ¾), jasmine rice (1:1 ¼).
  • Protein: Add ½ cup of crumbled paneer (cottage cheese), scrambled tofu, or eggs.
  • Greens: Stir in some spinach leaves or kale towards the end of the cooking time.
  • Spicy: Add either crushed red pepper flakes or a few teaspoons of sriracha or schezwan sauce.
  • Oil: You can also use coconut oil or sesame oil for this recipe.
  • Vegetables: You can also add bell peppers and shredded cabbage after the pressure cooking.


  • Some people like adding soy sauce and vinegar after pressure cooking. Both methods work well.
  • Try to use low sodium soy sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos to replace the soy sauce and it’s the best!
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 435kcal | Carbohydrates: 76g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 645mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5664IU | Vitamin C: 9.1mg | Calcium: 52mg | Iron: 1.5mg