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Instant Pot Chicken and Veggie Stir Fry Recipe

Our Instant Pot stir fry is filled with delicious bell peppers, broccoli, chicken, rice, and more!
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and veggie stir fry, instant pot chicken and veggie stir fry, instant pot stir fry
Servings: 4
Calories: 441kcal

Equipment

  • Instant Pot
  • Wooden Spoon

Ingredients

For the Sauce- If you would like to use a store-bought sauce instead, feel free to sub it in for this homemade version. You will need about ¾ cup of sauce in total.

  • 1 Tablespoon minced ginger
  • ⅓ cup coconut aminos
  • ⅓ cup Mae Ploy sauce
  • 1 Tablespoon rice wine vinegar
  • ½ teaspoon fish sauce

For the Chicken and Veggies

  • 1½ pounds boneless, skinless chicken breasts cut into thin 2-3 inch slices
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 3 Tablespoons cornstarch divided
  • 2 Tablespoons light sesame oil
  • 1½ cups chopped broccoli florets
  • 2 medium carrots sliced thin on an angle
  • 1 small bell pepper seeded and sliced into thin strips
  • 2 cups cooked white rice
  • 4 green onions chopped

Instructions

For the Sauce- If you would like to use a store-bought sauce instead, feel free to sub it in for this homemade version. You will need about ¾ cup of sauce in total.

  • In a small mixing bowl, whisk together the minced ginger, coconut aminos, Mae Ploy sauce, rice wine vinegar, and fish sauce until homogenous; set aside

For the Chicken and Veggies

  • Set an Instant Pot to the sauté setting.
  • Add the chicken, sea salt, ground black pepper, and 2 tablespoons of cornstarch to a mixing bowl and toss to coat the chicken.
  • Add the sesame oil to the bowl of the instant pot and let heat for 30 seconds.
  • Add the chicken to the Instant pot and sauté until you don’t see any more pink (3-5 minutes).
  • Add the sauce (store-bought or homemade) and stir to coat the chicken.
  • Close the Instant Pot and set it to cook on high pressure for 4 minutes.
  • When the cook time is up, manually release the pressure.
  • Open the Instant pot and add the veggies; stir to coat the veggies in the sauce.
  • Close the Instant Pot and set to cook on high pressure for 1 minute.
  • When the cook time is up, manually release the pressure.
  • Using a slotted spoon, transfer the chicken and veggies to a mixing bowl.
  • Set the Instant Pot to sauté, whisk the remaining cornstarch into the sauce, and cook until the sauce thickens (about 3 minutes).
  • Pour the sauce over the chicken and veggies and toss to coat.
  • Serve over white rice and garnish with green onions.

Video

Notes

  • If you would like to use a store-bought sauce instead, feel free to sub it in for this homemade version. You will need about ¾ cup of sauce in total.

Nutrition

Calories: 441kcal | Carbohydrates: 40g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1328mg | Potassium: 964mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6412IU | Vitamin C: 75mg | Calcium: 55mg | Iron: 1mg