Quick way to prepare Stir Fry In The Instant Pot: 15 Min
Craving a quick weeknight dinner? Make this easy Stir Fry In The Instant Pot with chicken and veggies. Discover our simple, flavorful recipe that comes together in just 15 minutes for a delicious and healthy meal.
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- ¼ cup chicken broth or water
- 1 tbsp cornstarch
- 2 tbsp water cold, for slurry
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 cup snap peas
- Cooked rice or noodles for serving
- Sesame seeds for garnish, optional
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, chicken broth, minced garlic, and grated ginger. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Set both aside.
- Sauté Chicken: Set the Instant Pot to the 'Sauté' function on high. Add the sesame oil. Once the display reads 'Hot', add the chicken pieces in a single layer. Cook for 2-3 minutes, stirring occasionally, until lightly browned. Press 'Cancel'.
- Pressure Cook: Add the broccoli florets to the pot with the chicken. Pour the prepared soy sauce mixture over everything. Do not stir. Secure the lid and set the steam release valve to 'Sealing'. Select 'Pressure Cook' (or 'Manual') and set the timer for 1 minute on high pressure.
- Quick Release: Once the cooking time is complete, carefully perform a quick release by moving the steam release valve to 'Venting'. Use a long spoon to avoid the hot steam. Once the float valve drops, you can safely open the lid.
- Thicken and Finish: Press 'Cancel' and then select the 'Sauté' function again. Once the sauce begins to bubble, slowly whisk in the cornstarch slurry. Continue to stir constantly for 1-2 minutes until the sauce thickens to your desired consistency. Turn off the Instant Pot.
- Add Veggies and Serve: Stir in the sliced red bell pepper and snap peas. The residual heat from the sauce will cook them to a perfect crisp-tender texture. Serve the stir fry immediately over a bed of cooked rice or noodles, and garnish with sesame seeds if desired.
Notes
Chef's Tips: For best results, don't overcrowd the pot when browning the chicken; work in batches if necessary. Adding the softer vegetables like bell peppers and snap peas at the very end ensures they don't get mushy and retain their vibrant color and crunch.
Variations: Feel free to swap the chicken for shrimp (pressure cook for 0 minutes) or thinly sliced beef. You can also use other vegetables like carrots, mushrooms, or water chestnuts. Add the carrots with the broccoli.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
