Instant Pot Chicken and Veggie Stir Fry Recipe
Our Instant Pot stir fry is filled with delicious bell peppers, broccoli, chicken, rice, and more!
Serving4
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 Tablespoon cornstarch, divided
- 2 Tablespoon 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
Equipment
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.
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: 441 kcal · Carbohydrates: 40 g · Protein: 40 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 4 g · Trans Fat: 0.02 g · Cholesterol: 109 mg · Sodium: 1328 mg · Potassium: 964 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 6412 IU · Vitamin C: 75 mg · Calcium: 55 mg · Iron: 1 mg