close up of ground pork stir fry with vegetables on top of jasmine rice in white bowl

Instant Pot Quick Stir Fry

A quick meal prep or weeknight meal in the pressure cooker this Instant Pot Quick Easy Stir Fry is loaded with lots of vegetables, fresh ginger, and lots of of great flavors for a healthy stir fry bowl. Make with ground chicken, beef, turkey, or pork for a satisfying meal.
Course Main Course
Cuisine American, Chinese
Keyword beef stir fry, chicken stir fry, easy meal prep, instant pot meal prep, instant pot stir fry, meal prep recipe, pork stir fry, stir fry
Prep Time 28 minutes
Cook Time 3 minutes
Servings 4 servings
Calories 361kcal
Author Tina


Meat Mixture

  • 1 pound ground pork can use ground chicken, turkey, or beef
  • 2 tsp fresh ginger grated, could substitute 1 teaspoon ground ginger
  • 1 Tbsp garlic minced
  • 3 Tbsp soy sauce I used reduced sodium
  • 3/4 tsp hot red pepper flakes
  • 2 Tbsp sherry vinegar
  • 1/4 tsp oyster sauce can substitute with fish sauce
  • 1/4 tsp Hoisin sauce
  • 1 tsp Worcestershire sauce
  • 1/4 cup chicken broth
  • 1/4 tsp 5-Spice powder
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder

Prepped Vegetables

  • 3 green onions sliced
  • 4 ounces mushrooms sliced
  • 3 ounces snow peas
  • 1 carrot, large peeled and sliced on the diagnol
  • 1/2 red bell pepper sliced thinly
  • 1 celery stalk sliced
  • 1/2 Bok Choy, head sliced


  • Prep all the vegetables in the 'Prepped Vegetables' section as directed, and grate the fresh ginger then set aside.
  • Preheat Instant Pot to saute, add a small amount of oil, and saute green onions until softened. Add minced garlic then saute until fragrant. Add the ground pork, chicken, or beef then cook until no longer pink.
  • Add the remainder of the ingredients in the 'Meat Mixture' group to the pot and stir well.
  • Add all remaining vegetables, and stir.
  • Seal lid on pressure cooker then cook on high pressure for 3 minutes then follow with a quick release. For crunchier vegetables reduce time to 2 minutes.
  • Serve immediately, or store in an airtight container for up to a week. Serve over rice, cauliflower rice, or noodles.


Note: Recipe can be doubled using the same cook times. Nutrition information does not include rice, cauliflower rice, or noodles. 


Serving: 1serving | Calories: 361kcal | Carbohydrates: 11g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 992mg | Potassium: 880mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8135IU | Vitamin C: 84.6mg | Calcium: 153mg | Iron: 3.2mg