Instant Pot Stir Fry is a simple dinner that's big on flavor but done in 30-minutes for those extra busy weeknights. Skip the take-out with this quick and easy restaurant quality meal that will quickly become a staple in your home.
Why this works
I'm so excited to share this recipe with you as it's one of many great recipes my friend Aileen Clark from Aileen Cooks has in her new Instant Pot authorized cookbook which she gifted me to review. All the opinions below are my own, and I was not paid for this review.
- Tasty and versatile - stir fry dishes are delicious in their simplicity and there are lots of different ways you can do them. Mix up the veggies or add some steamed broccoli to this dish. I give you two ways to cook this Instant Pot Chicken Stir Fry below!
- Weeknight lifesaver - this Instant Pot Stir Fry is perfect for busy nights and can even be made a couple of days in advance just like my French dip sandwich recipe.
- Best use of produce - the beauty of this Instant Pot Stir Fry is that you can you fresh or frozen vegetables. You can even add canned vegetables if you like. It can make perfect use of produce that you might have left in your refrigerator at the end of the week.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Chicken - I used boneless skinless chicken breasts that were sliced thinly but you could use thigh meat instead for this Instant Pot Stir Fry.
- Cucumber - That while you could swap out the cucumber for zucchini my recommendation is to use the cucumber. I had never thought to use this in my stir-fry before trying out this recipe, and it turned out so much better than using zucchini!
- Stir fry sauce - I used a pre-made stir fry sauce which made life so much easier.
- Vegetables - you can use frozen or fresh for this recipe.
How to make this
Method 1: My method
Slice the onions. Slice the chicken into thin strips. Turn the Instant Pot on to saute. Once preheated add some oil to the pot followed by the onions. Saute until softened and translucent.
Add the chicken, salt, and pepper. Give everything a stir, and cook for about two minutes. Next add the garlic and saute until fragrant or about 30-seconds.
Add the chicken broth to the pot. Seal the lid and cook on high pressure for 4-minutes followed by a 2-minute natural pressure release.
Once done drain the chicken, and set aside. Turn the Instant Pot on saute add a small amount of oil to the pot. Add the prepared vegetables, and cook until softened but still crispy.
Return the chicken to the pot and combine with the vegetables. Add in the stir fry sauce and ginger. Stir to combine.
Method 2: The cookbook method
- Turn the on to saute, and add the oil to heat for one minute.
- Add the prepped chicken (if you chose not to pre-season add the salt and pepper at this point), and cooking stirring frequently until the chicken is no longer pink inside. Remove from the Instant Pot, and set aside.
- Add to the pot the vegetables along with the minced ginger then stir-fry for about 5-minutes or until tender.
- Add garlic and cook for about 30 seconds or until fragrant.
- Add chicken back to the Instant Pot along with the stir-fry sauce. Bring to a boil and cook for 2 minutes.
Expert tips
The chicken and the vegetables can be prepped the night before, so when you arrive home from work you can just start cooking! This Instant Pot Stir Fry also re-heats really well, and is perfect for meal prep. You can also cut the recipe in half then cook for the same time in a 3-quart.
If you're using frozen vegetables be sure to thaw them on the counter or defrost them in the microwave.
FAQs
Oils with higher smoke points or thinner oils like peanut, grapeseed, or canola oil. Avoid butter as it will burn. Soybean oil is what is commonly used in restaurants.
You may have added to many ingredients at once which has caused them to overlap and steam.
Usually it is a combination of soy sauce, rice wine vinegar, possibly oyster sauce or Hoisin sauce, and a meat-based broth.
Serving suggestions
Serve this Instant Pot Stir Fry with some steamed dumplings, coconut rice, or garlic noodles.
Storage & Reheating
Serve immediately or store in an airtight container for up to one week. Reheat in microwave.
Freeze for up to three months in a freezer bag or container. Thaw in refrigerator, and reheat in a microwave.
How to video
More one-pot meals
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Recipe
Instant Pot Stir Fry
Ingredients
- 2 tablespoon olive oil
- 1 pound boneless, skinless chicken breast
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 broccoli head medium, cut into florets
- 1 cucumber medium, halved and sliced
- 1 red bell pepper medium, sliced
- 1 onion small, sliced
- 1 tablespoon fresh ginger minced
- 2 garlic cloves minced
- ½ cup stir fry sauce
Equipment You Might Need
Instructions
Method #1 - My Method
- Set the Instant Pot to saute, and add the oil to heat for one minute.
- Add the onions and saute until transluscent. Add the chicken and cook for about two minutes.
- Add the garlic and saute for 30 seconds or until fragrant.
- Add one cup of chicken broth to the Instant Pot. Close the lid,
and cook on high (normal) pressure for four minutes then follow with a two
minute natural pressure release. - Remove the chicken from the pot, and discard the chicken broth.
- Set the pot to saute, and add oil to heat. Add in the prepared
vegetables with the minced ginger, and cook about 5-minutes or until tender. - Add chicken back to the Instant Pot along with the stir fry sauce. Bring to a boil and cook for 2 minutes. Serve immediately, or store in an airtight container for up to one week.
Video
Notes
- Turn the on to saute, and add the oil to heat for one minute.
- Add the prepped chicken (if you chose not to pre-season add the salt and pepper at this point), and cooking stirring frequently until the chicken is no longer pink inside. Remove from the Instant Pot, and set aside.
- Add to the pot the vegetables along with the minced ginger then stir-fry for about 5-minutes or until tender.
- Add garlic and cook for about 30 seconds or until fragrant.
- Add chicken back to the Instant Pot along with the stir-fry sauce. Bring to a boil and cook for 2 minutes.
Nutrition
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Cookbook Review
There are recipes for everyone and every mood in this cookbook. The variety will make meal planning easy to do, and the directions are well-written. So if you are novice cook or a well-seasoned cook these recipes will work for you and your family! 🙂 I for one can't wait to finish cooking my way through this one!
Excerpted from The I Love My Instant Pot Affordable Meals Recipe Book by Aileen Clark. Copyright © 2019 by Simon & Schuster, Inc. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
What stir fry sauce do you use? It looks so yummy!
Thanks! I used Kikkoman Stir Fry sauce.
Hi.
How much onion? It's not listed in the ingredients.
Thanks
One small onion sliced will do the trick. Thank you for the feedback!
Thank you for sharing! Your stir-fry looks so good and I love the alternate method!
You’re so welcome! I’m glad you like it! Fantastic new cookbook! 💕