Instant Pot Stir Fry

Step into the world of quick and flavorful meals with our Instant Pot Stir Fry recipe. This culinary adventure combines the convenience of the Instant Pot with the bold and vibrant flavors of stir-fried goodness. In just a matter of minutes, you’ll transform a medley of fresh vegetables, tender chicken, and savory sauces into a mouthwatering dish that’s perfect for busy weeknights or anytime you crave a delicious and fuss-free meal.

Easy dinners are life savers on busy weeknights and lazy weekends. Need dinner ready in less than 30 minutes? Try our flavorful roasted red pepper pasta, these perfectly cooked pan fried pork chops, or this easy and delicious teriyaki chicken and rice. Your family will be racing to the table in no time!

Stir Fry in the Instant Pot

The Instant Pot is so versatile. You can use it to make pasta, chicken, or even shish kabobs! Now, you can use it to make a delicious stir fry recipe in just minutes. Just measure your ingredients into the Instant Pot, cook for 3 minutes, and voila! Perfect stir fry with tender chicken in a flavorful sauce, any night of the week.

Ingredients

• Zucchini, Onion, Sliced mushrooms – Cut the veggies into 1/2-1 inch chunks. Try to slice them into uniform-sized pieces so they cook evenly.
• Chicken breasts – Chop the chicken into 1-inch pieces.
• Reduced sodium soy sauce – You can substitute tamari for a gluten-free option.
• White vinegar
• Ginger – Gate some fresh flavor for the best taste. You can substitute minced ginger if needed.
• Garlic – Freshly minced garlic is my favorite, but a jar of pre-minced garlic will work, too.
• Sugar
• White pepper – Black pepper can be used as a substitute if needed.
• Cooked rice – This is optional, but I like my stir fry served over rice. You can also quickly boil up Ramen or other Asian noodles to serve along with this if needed.

How to Make Instant Pot Chicken Stir Fry

STEP ONE: Prep the instant pot. Add the sauce ingredients (soy sauce, vinegar, ginger, garlic, sugar, and white pepper) to the bottom of the Instant Pot. Add the cubed chicken and chopped zucchini, onions, and mushrooms. Stir everything together. Place the cover on the Instant Pot and turn to seal.

STEP TWO: Cook. Select pressure cook and set on high pressure for 3 minutes.

STEP THREE: Serve. Serve over rice.

Recipe Tips and Tricks

• For extra flavor, marinate your chicken for at least 30 minutes (or up to 8 hours) before pressure cooking. You can whisk together the sauce ingredients in a medium-sized mixing bowl, then stir in the chicken. Cover with plastic wrap and refrigerate.
• You can make your sauce thicker if you prefer. After a quick pressure release, whisk together a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) and vigorously stir it into the pot. Bring to a simmer while scraping any browned bits from the bottom. The sauce will thicken up and be so saucy and flavorful.
• Make your sauce spicy! Add a pinch of red pepper flakes or a teaspoon of chili paste to the pot along with the soy sauce mixture.

Customization and Variations

What else can I add to this stir fry?

This stir-fry is a great base for all sorts of protein and veggies! Here are some ideas to customize your stir fry for your family’s preferences.

• Protein Options: Swap the chicken for tofu, cubed tempeh, shrimp, or even shredded leftover pork. If you plan to use tofu and tempeh, you can make the sauce ahead and marinate them for at least 2 hours to give the plant-based protein more flavor.
• Veggie Medley: Feel free to substitute or add more vegetables based on what you have in your fridge. Cut the veggies into 1-inch chunks or keep them in whole pieces as needed. Here are some great options:
  • Broccoli florets
  • Snow peas
  • Bell peppers (red, yellow, or orange)
  • Baby corn
  • Snap peas
  • Bok choy (use the white and light green parts only)
  • Green beans

Can I use beef instead of chicken?

Absolutely! Here’s how to swap chicken for beef:

• Replace the chicken with 1.5 pounds of flank steak, cut into thin strips.
• The beef might require a slightly longer cooking time. Pressure cook on high for 4 minutes instead of 3. Do a quick pressure release and check for doneness. If needed, pressure cook for an additional minute.

How do I use frozen chicken instead?

You can use frozen chicken if needed, but you can’t toss in a large chunk of frozen chicken. Your chicken still needs to be in separate pieces. Then follow these simple steps:

• Use the same amount of frozen cubed chicken.
• Increase the pressure cook time to 4 minutes to account for thawing.
• Do a quick pressure release after cooking. The chicken might release some liquid, which is perfectly fine.

How to Store Leftover Stir Fry

This Instant Pot chicken stir-fry is perfect for meal prep and easy lunches. Portion into containers, or just store the leftovers for another quick meal.

In the Fridge: Let the leftovers cool completely, then store them in an airtight container. They will stay good in the refrigerator for up to 2-3 days.

In the Freezer: For longer storage, you can freeze your leftover stir fry. Again, wait for it to cool completely. Portion the stir-fry into freezer-safe containers or Ziploc bags. Frozen stir fry will last for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions: The easiest way to reheat leftovers is in a pan on the stovetop. Add a splash of water or broth to the pan, then heat over medium heat, stirring occasionally, until hot through.

Can I Make This Gluten-Free? Dairy-Free?

To make this recipe gluten free, you probably need to swap the soy sauce. Regular soy sauce can contain wheat, so simply replace it with gluten-free tamari, which you should be able to find at your grocery store. This recipe is already dairy-free.

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