Instant Pot Stir Fry is one pot wonder with frozen chicken, frozen vegetables and healthy easy teriyaki sauce. Healthy Costco dinner with 5 mins prep.
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Yield:6 servings 1x
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
In Instant Pot, add 1 cup water, soy sauce, maple syrup, garlic, ginger and place chicken breasts on top.
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.
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).
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.
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.
For fresh chicken breasts, decrease cooking time to 10 minutes but keep the same pressure release times.
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