Instant Pot Chicken Stir-Fry

Chicken Stir-Fry is extremely versatile. This recipe calls for broccoli, red pepper, and cucumber but you could easily switch them out for other vegetables like cauliflower, carrots, bok choy, or zucchini. Use whatever is in season for the best flavors. 
Course Main Course
Cuisine Chinese
Keyword chicken stir fry, easy meal prep, easy weeknight dinner, instant pot chicken recipe, instant pot stir fry, meal prep chicken, pressure cooker chicken recipe, quick meal
Prep Time 10 minutes
Cook Time 18 minutes
Servings 4 servings
Calories 426kcal
Author Tina
Cost $7.35


  • 2 tbsp olive oil
  • 1 pound boneless, skinless chicken breast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 broccoli head medium, cut into florets
  • 1 cucumber medium, halved and sliced
  • 1 red bell pepper medium, sliced
  • 1 tbsp fresh ginger minced
  • 2 garlic cloves minced
  • 1/2 cup stir fry sauce
  • 2 cups brown rice


Method #1 - Per the Cookbook

  • Press Sauté button on Instant Pot®. Add oil to Instant Pot® and let heat 1 minute. 
  • Add chicken, salt, and pepper to Instant Pot®. Cover and let cook until no longer pink inside, about 8 minutes, stirring occasionally. Remove chicken from Instant Pot® and set aside. 
  • Add broccoli, cucumber, bell pepper, and ginger to Instant Pot®. Stir-fry until vegetables are tender, about 5 minutes.
  • Add garlic and cook an additional 30 seconds.
  • Add chicken back to Instant Pot® and pour in stir-fry sauce. Mix to coat with sauce. Bring sauce to a boil and let cook 2 minutes. 
  • Remove from heat and serve over rice. 

Method #2 - My Alternate Method

  • Set the Instant Pot to saute, and add the oil to heat for one
  • 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 over brown
    rice, or store in an airtight container for up to one week


Note: The nutrition and cost is per the cookbook, and does not include any additional ingredients I may have included.


Serving: 1serving | Calories: 426kcal | Carbohydrates: 48g | Protein: 35g | Fat: 11g | Sodium: 1437mg | Fiber: 7g | Sugar: 11g