Instant Pot Stir Fry

5 from 1 vote

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.

Course: Dinner

Cuisine: Chinese

Keyword: Instant Pot Stir Fry

Servings:

Calories: 269kcal

Ingredients

2 zucchini
1 onion
8 ounces sliced mushrooms
1.5 pounds chicken breasts cubed
1/2 cup reduced sodium soy sauce or tamari for gluten free
2 tabespoons white vinegar
1 tablespoon ginger grated
2 cloves garlic minced
1 tablespoon sugar
1 teaspoon white pepper
cooked rice optional for serving

Instructions

Prep the instant pot. Add the soy sauce, vinegar, ginger, garlic, sugar, and white pepper to the instant pot. Add the cubed chicken, zucchini, onions, and mushrooms. Stir. Cover and turn to seal.
Cook. Select pressure cook and set on high pressure for 3 minutes. Do a quick release once the time is up.
Serve. Serve over rice.

Video

Notes

or 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.

Nutrition