by Olena

Instant Pot Stir Fry

by Olena

The easiest stir fry is dump and forget Instant Pot Stir Fry with frozen or fresh chicken breasts, simple teriyaki sauce and frozen stir fry vegetable mix. Healthy Costco dinner in 5 mins prep time, serve over brown rice or quinoa.

I am on a mission to create a collection of healthy Costco Instant Pot dinners to add to our regular rotation. This Instant Pot stir fry is the first recipe. I make it when I’m super-super tired. Not lazy because I’m not a lazy person. Just tired. From life. From doing too much. From our crazy fast-paced North American lifestyle. Sounds familiar?! Right.

So, all there is to a stir fry in an Instant Pot chicken breasts cooked in 5 ingredient healthy teriyaki sauce, then shredded and mixed with frozen stir fry veggies. Requires literally 5 minutes of prep from you, the rest leave it to a pressure cooker because it’s here to simplify our lives, not to complicate them.

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How to Make Instant Pot Stir Fry

  1. You will need frozen stir fry vegetables (I really love this mix from Costco), 2 large frozen (fresh) chicken breasts and a side like quinoa or brown rice. Start by cooking your grain first. On a stove, old school, easy-peasy.stir fry vegetables blend, chicken breasts and quinoa
  2. In Instant Pot, add 1 cup water, soy sauce, maple syrup, garlic, ginger and place chicken breasts on top.
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 15 minutes. Display will say ON, Instant Pot will take about 5-7 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float valve will rise and countdown from 15 minutes will begin.2 frozen chicken breasts in Instant Pot
  4. When display says OFF, let Instant Pot bring pressure down on its own for 10 minutes and then turn steam release valve to Venting position until the float valve drops down (if it hasn’t dropped down already).
  5. Open the lid and using 2 forks, shred chicken breasts.shredded chicken breasts in Instant Pot
  6. Press Saute on Instant Pot, and in a small bowl whisk together 4 tbsp of water with cornstarch. Add immediately to the pot, stir and cook until thickened. chicken in teriyaki sauce in Instant Pot
  7. Add frozen vegetables and keep cooking on Sauté until veggies are heated through, stirring every minute.frozen vegetables in Instant Pot
  8. Serve with quinoa or brown rice. How easy was this?instant pot stir fry
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Instant Pot Stir Fry

5 from 1 reviews

The easiest stir fry is “dump and forget” Instant Pot Stir Fry with frozen or fresh chicken breasts, simple teriyaki sauce and frozen stir fry vegetable mix. Healthy Costco dinner in 5 mins prep time, serve over brown rice or quinoa.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

  • 2 lbs (2 large) chicken breasts, frozen
  • 1 cup + 4 tbsp water
  • 1/3 cup soy sauce (I used Bragg liquid aminos)
  • 1/3 cup maple syrup or honey
  • 2 large garlic cloves, grated
  • 2 inch ginger, grated
  • 5 tbsp cornstarch
  • 12 cups stir fry vegetables, frozen

Instructions

  1. In Instant Pot, add 1 cup water, soy sauce, maple syrup, garlic, ginger and place chicken breasts on top.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 15 minutes. Display will say ON, Instant Pot will take about 5-7 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float valve will rise and countdown from 15 minutes will begin.
  3. When display says OFF, let Instant Pot bring pressure down on its own for 10 minutes and then turn steam release valve to Venting position until the float valve drops down (if it hasn’t dropped down already).
  4. Open the lid and using 2 forks, shred chicken breasts. Press Saute on Instant Pot, and in a small bowl whisk together 4 tbsp of water with cornstarch. Add immediately to the pot, stir and cook until thickened.
  5. Add frozen vegetables and keep cooking on Sauté until veggies are heated through, stirring every minute. Serve with quinoa or brown rice.

Store: Refrigerate in an airtight container for up to 2 days.

Notes

For fresh chicken breasts, decrease cooking time to 10 minutes but keep the same pressure release times.

 Did you make this recipe? Please give it a star rating in the comments.

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