Instant Pot Chicken and Veggie Stir Fry Recipe

If you need a new recipe for the whole family on busy weeknights, our Instant Pot Chicken and Veggie Stir Fry is a great option.

Our Instant Pot stir fry is filled with delicious bell peppers, broccoli, chicken, rice, and more!

When you make Instant Pot chicken stir fry you are able to get all of those necessary proteins, carbohydrates, and fresh vegetables that we all need and love in one easy dinner recipe.

Give these Instant Pot recipes a try:

• Instant Pot Dr. Pepper Pulled Pork Recipe
• Instant Pot Root Beer Pulled Pork Sandwiches Recipe
• Instant Pot Pork Chile Verde (Pressure Cooker) Recipe

Ingredients used to make Instant Pot Chicken and Veggie Stir Fry:

For the stir fry sauce – If you want to use a store-bought sauté sauce instead, feel free to sub it for this homemade version. You will need about ¾ cup of sauce in total.

• Minced fresh ginger
• Coconut aminos
• Rice wine vinegar
• Fish sauce

For the chicken and veggies

• Boneless skinless chicken breasts, cut into thin 2-3 inch slices (boneless, skinless chicken thighs could work too)
• Sea salt
• Ground black pepper
• Cornstarch; divided  
• Light sesame oil
• Chopped broccoli florets
• Carrots, sliced thin on an angle
• Bell pepper, seeded and sliced into thin strips
• Cooked white rice or brown rice (or cauliflower rice for a low carb option)
• Green onions, chopped

How to make Instant Pot Chicken and Veggie Stir Fry:

For the sauce

1. In a small bowl, whisk together the minced ginger, coconut aminos, Mae Ploy sauce, rice wine vinegar, and fish sauce until homogenous; set aside

For the chicken and veggies

1.   Set an Instant Pot to the sauté setting

2.   Add the chicken, sea salt, ground black pepper, and 2 tablespoons of cornstarch to a mixing bowl and toss to coat the bite size pieces of chicken.

3.   Add the sesame oil (I would avoid olive oil if you can so you can get the true stir fry taste) to the bowl of the instant pot and let heat for 30 seconds.

4.   Add the chicken to the Instant pot and sauté until you don’t see any more pink (3-5 minutes).

5.   Add the teriyaki sauce (store-bought or homemade) and stir to coat the chicken.

6.   Close the Instant Pot and set it to cook on high pressure for 4 minutes.

7.   When the cook time is up, manually release the pressure.

8.   Open the Instant pot and add the veggies; stir to coat the veggies in the sauce.

9.   Close the Instant Pot and set to cook on high pressure for 1 minute.

10. When the cook time is up, manually release the pressure with a quick release.

11. Using a slotted spoon, transfer the tender chicken and veggies to a mixing bowl

12. Set the Instant Pot to saute function, whisk the remaining cornstarch slurry into the sauce, and cook until the sauce thickens (about 3 minutes) in the bottom of the pot.

13. Pour the sauce over the cooked chicken and veggies and toss to coat.

14. Serve over white rice and garnish with green onions and sesame seeds.

More delicious vegetables to try in this stir fry recipe:

While we love this recipe the way it is, that does not mean you can’t add more vegetables to it to make it suit your family or even change it up a bit to make it a new Instant Pot recipe.

• Snow peas (or snap peas)
• Water chestnuts
• Green beans
• Mushrooms

Pick a tasty sweet dessert to go with this Instant Pot teriyaki chicken recipe:

• Layered Brownie Pudding Dessert Recipe
• Gooey Chocolate Pudding Cake Recipe
• Fluffy Cream Cheese Dessert Recipe
• Chocolate Chip Pudding Cookies Recipe

More pressure cooking recipes:

• Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe
• Instant Pot Citrus Pork Tacos Recipe
• Instant Pot Sweet Pork Chimichangas Recipe
• Instant Pot Sweet and Sticky Pulled Pork Recipe
• Instant Pot Honey BBQ Pork Wraps Recipe
• Easy Slow Cooker BBQ Pulled Pork Sandwiches Recipe
• Instant Pot Chicken Thighs with Lemon Pepper Glaze Recipe
• Instant Pot Honey Sesame Chicken

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