If you need a new recipe for the whole family on busy weeknights, our Instant Pot Chicken and Veggie Stir Fry is a great option.
Our Instant Pot stir fry is filled with delicious bell peppers, broccoli, chicken, rice, and more!
When you make Instant Pot chicken stir fry you are able to get all of those necessary proteins, carbohydrates, and fresh vegetables that we all need and love in one easy dinner recipe.
Give these Instant Pot recipes a try:
Ingredients used to make Instant Pot Chicken and Veggie Stir Fry:
For the stir fry sauce – If you want to use a store-bought sauté sauce instead, feel free to sub it for this homemade version. You will need about ¾ cup of sauce in total.
- Minced fresh ginger
- Coconut aminos
- Rice wine vinegar
- Fish sauce
For the chicken and veggies
- Boneless skinless chicken breasts, cut into thin 2-3 inch slices (boneless, skinless chicken thighs could work too)
- Sea salt
- Ground black pepper
- Cornstarch; divided
- Light sesame oil
- Chopped broccoli florets
- Carrots, sliced thin on an angle
- Bell pepper, seeded and sliced into thin strips
- Cooked white rice or brown rice (or cauliflower rice for a low carb option)
- Green onions, chopped
How to make Instant Pot Chicken and Veggie Stir Fry:
For the sauce
- In a small 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
1. Set an Instant Pot to the sauté setting
2. Add the chicken, sea salt, ground black pepper, and 2 tablespoons of cornstarch to a mixing bowl and toss to coat the bite size pieces of chicken.
3. Add the sesame oil (I would avoid olive oil if you can so you can get the true stir fry taste) to the bowl of the instant pot and let heat for 30 seconds.
4. Add the chicken to the Instant pot and sauté until you don’t see any more pink (3-5 minutes).
5. Add the teriyaki sauce (store-bought or homemade) and stir to coat the chicken.
6. Close the Instant Pot and set it to cook on high pressure for 4 minutes.
7. When the cook time is up, manually release the pressure.
8. Open the Instant pot and add the veggies; stir to coat the veggies in the sauce.
9. Close the Instant Pot and set to cook on high pressure for 1 minute.
10. When the cook time is up, manually release the pressure with a quick release.
11. Using a slotted spoon, transfer the tender chicken and veggies to a mixing bowl
12. Set the Instant Pot to saute function, whisk the remaining cornstarch slurry into the sauce, and cook until the sauce thickens (about 3 minutes) in the bottom of the pot.
13. Pour the sauce over the cooked chicken and veggies and toss to coat.
14. Serve over white rice and garnish with green onions and sesame seeds.
More delicious vegetables to try in this stir fry recipe:
While we love this recipe the way it is, that does not mean you can’t add more vegetables to it to make it suit your family or even change it up a bit to make it a new Instant Pot recipe.
- Snow peas (or snap peas)
- Water chestnuts
- Green beans
- Mushrooms
Pick a tasty sweet dessert to go with this Instant Pot teriyaki chicken recipe:
More pressure cooking recipes:
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Serves: 4
Instant Pot Chicken and Veggie Stir Fry Recipe
Our Instant Pot stir fry is filled with delicious bell peppers, broccoli, chicken, rice, and more!
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.
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
Recipe Details
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