Instant Pot Stir Fry
Instant Pot Stir Fry with fresh or frozen chicken, frozen vegetables and healthy easy teriyaki sauce. Do you need to be saved at the end of the work day? Then this Costco dinner with 5 minutes prep is for you!
Servings: 6 servings
Calories: 569kcal
Ingredients
- 2 lbs (2 large) chicken breasts fresh or frozen
- 1 cup + 4 tbsp cold water
- 1/3 cup soy sauce I used Bragg's 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
- Green onion and sesame seeds for garnish
- Brown rice or quinoa for serving
Instructions
- Start by cooking rice or quinoa on the stove or second Instant Pot as per package instructions.
- 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 Cook on High or Manual: fresh chicken - 10 minutes, frozen chicken - 15 minutes.
- 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 coarsely right in the pot. Alternatively, you can remove the meat, dice and return to Instant Pot.
- Press Saute on Instant Pot. In a small bowl, whisk together 4 tbsp of cold 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 few minutes minute. Will take about 7-10 minutes.
- Serve stir fry hot over quinoa or brown rice, garnished with sesame seeds and green onion.
Notes
- Store: Refrigerate in an airtight container for up to 2 days. Reheating by simmering in a pot while covered on low heat, stirring occasionally until heated through.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
- Chicken thighs: You can use fresh or frozen chicken thighs.
- Frozen meat should be separated: When freezing fresh chicken breasts, separate them with parchment paper, then thaw for 10 minutes and run under warm water, if necessary, and meat comes apart easily.
- Can I use fresh vegetables? I do not recommend so because they will take quite a long time to cook. On the other hand, frozen vegetables are already parboiled and we just need to gently thaw them with hot stir fry sauce.
- Using dried ginger: To replace fresh ginger, use 1 tsp of dried ginger.
- 3 quart Instant Pot: Cut ingredients in half but keep same cook time.
Nutrition
Serving: 1.5cups | Calories: 569kcal | Carbohydrates: 87g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 872mg | Fiber: 19g | Sugar: 16g