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.
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.
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Notes
Method #2 - The Cookbook
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.
The chicken and the vegetables can be prepped the night before, so when you arrive home from work you can just start cooking! This dish 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.