Instant Pot Chicken Stir Fry Recipe
Make your next weeknight dinner a breeze with this instant pot chicken stir fry! Flavorful stir fry sauce cooked into tender chicken and colorful vegetables. Serve with rice or noodles for a healthy, balanced, family-friendly meal that’s ready in under 20 minutes!
Ingredients
- 1.5 lb boneless skinless chicken breast
- 2 cup broccoli florets
- 2 cups carrots, peeled and cut into sticks
Stir Fry Sauce
- 1/2 cup chicken broth
- 1/2 cup coconut aminos
- 2 tbsp honey
- 1 tsp dried ground ginger
- 3 garlic cloves, minced
- 1 tsp sesame oil
- 1 tbsp cornstarch
- Optional: green onions for garnish
Instructions
- Dice the chicken into bite-size pieces and place in the bottom of the instant pot.
- Mix the stir-fry sauce ingredients (except for the cornstarch) together and pour over the chicken. Give it a quick stir to ensure the chicken is fully coated by the sauce.
- Place the lid on and set the seal to close. Cook on manual high pressure for 6 minutes, and do a quick release.
- After the pressure has fully released, open and add the chopped vegetables.
- Add the lid back on and cook on manual high pressure for 1 minute (or 0 minutes for less cooked vegetables), and do a quick release when it finishes.
- Select the saute function, and while it heats, mix the cornstarch in 2 tablespoons of cold water. When you see a slight simmer starting, add the cornstarch slurry into the liquid and stir for 2-4 minutes while it thickens.
- Serve the chicken, vegetables, and sauce over rice or ramen! Garnish with minced green onion if you’d like.
Video
Nutrition
Calories: 213kcal, Carbohydrates: 18g, Protein: 26g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 696mg, Potassium: 665mg, Fiber: 2g, Sugar: 8g, Vitamin A: 7351IU, Vitamin C: 31mg, Calcium: 38mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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