Instant Pot Chicken Stir Fry

If you’re looking for a quick, healthy, and flavorful dinner that the whole family will love, this Instant Pot Chicken Stir Fry recipe is the answer! This dish is packed with vibrant vegetables, tender chicken, and a delicious homemade sauce that is both sweet and savory. The Instant Pot makes it so easy to prepare, allowing you to spend less time in the kitchen and more time enjoying your meal. Plus, the pressure cooking method ensures the chicken is perfectly cooked, and the veggies maintain their crunch, giving you that stir-fry texture without the need for frying.

Stir fry is often considered a quick, weeknight meal, but in the Instant Pot, it’s even more efficient, requiring minimal effort and time. Whether you’re meal prepping for the week or making a simple dinner, this recipe will quickly become a family favorite.

What Makes Instant Pot Chicken Stir Fry So Great?

The beauty of this Instant Pot Chicken Stir Fry recipe lies in its simplicity, yet it delivers amazing flavor and texture. Here are some reasons why you’ll love it:

• Minimal Preparation: The Instant Pot makes cooking easy and hands-off. Once you add the ingredients, the pot does the hard work for you.

• Customizable Vegetables: You can adjust the texture of the veggies to suit your preferences. Whether you prefer tender carrots and broccoli or slightly firmer vegetables, the Instant Pot gives you that control.

• Perfect Sauce: The homemade sauce adds depth and richness to the stir fry. It balances sweetness, savory soy sauce, and a hint of heat for a perfect combination.

• Meal Prep-Friendly: This dish is great for meal prep. It holds up well in the fridge and reheats nicely, making it a great option for lunch or dinner throughout the week.

Ingredients for Instant Pot Chicken Stir Fry

The Instant Pot Chicken Stir Fry is made up of a few simple ingredients that come together beautifully. Here’s a breakdown of what you’ll need:

• Chicken: Boneless, skinless chicken breasts are ideal for this recipe. They cook quickly and stay juicy. You can also use thighs if you prefer a richer flavor.

• Vegetables: A mix of broccoli, carrots, water chestnuts, and baby corn. These vegetables add color, crunch, and flavor to the dish.

• Sauce Ingredients:

• Chicken Broth: The base of the sauce, providing a savory and moist foundation.
• Soy Sauce: Adds a rich umami flavor. Use low-sodium soy sauce to control the salt content.
• Honey: For a touch of sweetness that balances the savory ingredients.
• Ginger and Garlic: Freshly grated ginger and minced garlic add aromatic spice and depth to the sauce.
• Sesame Oil: Adds a nutty, toasted flavor to the stir fry, giving it that signature stir-fry taste.
• Sriracha: Optional, for those who like a bit of heat in their stir fry.

• Cornstarch: Used to thicken the sauce and give it a glossy texture.

How to Make Instant Pot Chicken Stir Fry

Now that you have your ingredients ready, here’s a step-by-step guide to making this Instant Pot Chicken Stir Fry.

Step 1: Prepare the Vegetables

While not necessary, you can choose to steam your vegetables before cooking. Steaming the broccoli and carrots gives them a perfectly cooked texture. To do this, simply add a half cup of water to the bottom of the Instant Pot, place a steamer basket inside, and add the broccoli and carrots. Pressure cook on high for 0 minutes, then quick-release the pressure. Set the veggies aside and empty the water from the Instant Pot.

Step 2: Make the Sauce

While the veggies are steaming (if you choose to steam them), whisk together the following ingredients in a bowl to make the sauce:

• Chicken broth
• Soy sauce
• Honey
• Fresh ginger (or ginger paste)
• Sesame oil
• Garlic
• Sriracha (optional)

Set the sauce mixture aside for later.

Step 3: Pressure Cook the Chicken and Sauce

Place the diced chicken in an even layer in the Instant Pot. Pour the sauce mixture over the chicken, then layer the water chestnuts and baby corn on top. Do not stir at this point. Seal the Instant Pot lid and set the pressure cooker to high for 4 minutes. It will take approximately 10-15 minutes for the pot to come to pressure, depending on the size of your chicken and how much liquid is in the pot.

Step 4: Quick Release and Thicken the Sauce

Once the cooking time is complete, quick-release the pressure. While the pressure is releasing, prepare the cornstarch slurry by mixing cornstarch with water. Set the Instant Pot to the sauté function and bring the sauce to a simmer. Slowly pour in the cornstarch slurry while whisking constantly to avoid clumps. Let the sauce simmer for 1-2 minutes until it thickens to a glossy consistency.

Step 5: Add the Vegetables

Gently mix in the steamed broccoli and carrots. Stir everything to coat the vegetables with the thickened sauce, then cover the Instant Pot with the lid and let it sit for up to 5 minutes to warm the veggies.

Step 6: Serve and Enjoy

Once the vegetables are heated through, serve your Instant Pot Chicken Stir Fry over steamed rice or noodles. Garnish with sesame seeds and sliced green onions for an added touch of flavor and texture.

Tips and Variations

• Customize Your Vegetables: If you prefer firmer vegetables, add the broccoli and carrots at the end of cooking and let them steam in the residual heat. You can also experiment with other veggies like bell peppers, snow peas, or edamame for a different flavor profile.

• Adjust the Sauce: If you prefer a thicker sauce, use more cornstarch in the slurry. For a spicier kick, increase the amount of sriracha or add red pepper flakes.

• Use Chicken Thighs: If you prefer a richer, juicier chicken, substitute chicken thighs for breasts. Just remember that thighs may require a minute or two longer to cook.

• Gluten-Free Option: Use tamari instead of soy sauce to make the dish gluten-free. Ensure the other ingredients, such as hoisin or sriracha, are gluten-free if needed.

Serving Suggestions and How to Store Leftovers

Serving Suggestions

Once you’ve made your Instant Pot Chicken Stir Fry, it’s time to pair it with some delicious sides to complete your meal. Here are a few ideas for serving:

• Steamed Rice: The classic choice for stir fry. White or brown rice works perfectly to soak up the flavorful sauce. For a low-carb option, you can also serve the stir fry over cauliflower rice.

• Noodles: If you prefer noodles, try serving the chicken stir fry over soba noodles, rice noodles, or even traditional spaghetti. The noodles add a different texture that complements the stir fry’s richness.

• Asian-Style Sides: You can add more Asian-inspired sides like egg rolls, dumplings, or potstickers for a full Chinese meal experience.

• Vegetable Sides: To balance the richness of the stir fry, consider serving it with sautéed greens like bok choy, spinach, or snow peas. These fresh vegetables add a nice contrast in texture and flavor.

How to Store Leftover Instant Pot Chicken Stir Fry

If you’ve made a large batch or have leftovers, storing Instant Pot Chicken Stir Fry is simple and keeps well in the fridge for several days. Here’s how you can store it:

1. Refrigeration:

   • Let the chicken stir fry cool to room temperature before storing it in an airtight container.
   • It will last in the refrigerator for up to 4 days. When reheating, add a little water or chicken broth to help loosen the sauce if it thickens too much.

2. Freezing:

   • To freeze, allow the stir fry to cool completely. Transfer the chicken stir fry to a freezer-safe container or freezer bag.
   • It can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove or in the microwave.

3. Reheating:

   • For best results, reheat the stir fry on the stove over medium heat, adding a splash of broth to help it reheat evenly.
   • If using a microwave, heat it in intervals, stirring in between, to ensure even reheating.

Nutritional Information for Instant Pot Chicken Stir Fry

Here’s a quick look at the nutritional breakdown for Instant Pot Chicken Stir Fry (without rice or garnishes):

This recipe is high in protein and provides a significant amount of vitamins, especially Vitamin A and C, thanks to the vegetables. The sodium content is relatively high, so using low-sodium soy sauce and adjusting other ingredients can help manage it if you’re watching your salt intake.

FAQs on Instant Pot Chicken Stir Fry

1. Can you do stir fry in an Instant Pot?

Yes, you can make a stir fry in an Instant Pot, but it’s important to understand that the Instant Pot uses pressure cooking, which is different from traditional stir frying. While you won’t get the same crispiness that comes from stir frying in a pan, the Instant Pot allows you to quickly cook chicken and vegetables, and you can still achieve a flavorful and tender dish with the right cooking method. For a more “stir fry” style, you can sauté your ingredients first and then pressure cook the rest, or steam vegetables separately before adding them back in to finish the dish.

2. Why is my chicken rubbery in Instant Pot?

If your chicken turns out rubbery or tough in the Instant Pot, it’s usually because it was overcooked. The Instant Pot cooks chicken much faster than conventional methods, so it’s important to follow the recommended cooking times and avoid overcooking. If you’re using chicken breasts, they can easily become dry and rubbery if cooked for too long. Opt for boneless skinless chicken thighs instead for more moisture and tenderness. Always check the internal temperature to ensure you’re not overcooking.

3. Can you put raw chicken in an Instant Pot?

Yes, you can put raw chicken directly into the Instant Pot. In fact, it’s one of the advantages of using the Instant Pot. The pressure cooking method cooks raw chicken thoroughly and quickly while keeping it tender and juicy. Just be sure to follow the recipe instructions for cook time, and make sure the chicken reaches an internal temperature of at least 165°F (75°C) to ensure it is fully cooked.

4. Can you use frozen chicken in an Instant Pot for stir fry?

Yes, you can cook frozen chicken in an Instant Pot. However, the cooking time will need to be adjusted. For stir fry, it’s best to thaw the chicken before cooking if possible, as frozen chicken may release excess moisture, making the sauce thinner and the vegetables less crisp. If you do use frozen chicken, cook it for a few extra minutes under pressure to ensure it’s fully cooked through.

5. How do you prevent the Instant Pot from burning food when making stir fry?

To prevent the “burn” warning on your Instant Pot, make sure to deglaze the pot after sautéing any ingredients. If you’re sautéing the chicken or vegetables first, use a wooden spoon or spatula to scrape any bits off the bottom of the pot before adding liquid. Always ensure there’s enough liquid in the pot to create steam, which is necessary for pressure cooking. If you pre-steam vegetables, be sure the pot’s rim is dry to maintain a good seal when closing the lid.

Instant Pot Chicken Stir Fry Recipe Card

Ingredients:

For the Stir Fry:

• 3 boneless skinless chicken breasts (cut into 1-inch pieces)
• 3 cups broccoli florets
• 2 cups carrots (sliced into coins)
• 1 can (8 oz) water chestnuts (drained)
• 1 can (15 oz) baby corn (drained)
• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)

For the Sauce:

• ¾ cup chicken broth
• ⅓ cup soy sauce (use tamari for gluten-free)
• ⅓ cup honey
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon sesame oil
• 4 cloves garlic (minced)
• 1-2 teaspoons sriracha (optional, for heat)

Instructions:

1. Pre-steam the Vegetables (Optional):
   Add ½ cup of cold water to the Instant Pot. Place the steamer basket inside and add the broccoli and carrots. Pressure cook on High for 0 minutes, then quickly release the pressure. Set the vegetables aside and empty the water from the insert.

2. Make the Sauce:
   In a medium bowl, whisk together the chicken broth, soy sauce, honey, grated ginger, sesame oil, minced garlic, and sriracha (optional).

3. Add Ingredients to Instant Pot:
   Place the chicken pieces in an even layer inside the Instant Pot. Pour the sauce over the chicken, and then layer the water chestnuts and baby corn on top. Do not stir.

4. Pressure Cook:
   Seal the Instant Pot lid and set it to cook on High Pressure for 4 minutes. After the cooking time, quickly release the pressure.

5. Thicken the Sauce:
   Set the Instant Pot to the “Sauté” function. In a small bowl, mix the cornstarch and water to make a slurry. Slowly pour the slurry into the pot while stirring to avoid clumping. Let the sauce simmer for 1-2 minutes until it thickens.

6. Add the Vegetables:
   Gently mix in the pre-steamed broccoli and carrots. Let them warm up in the sauce for 3-5 minutes, stirring occasionally to coat evenly.

7. Serve:
   Serve the Instant Pot Chicken Stir Fry over rice or noodles, and garnish with sesame seeds and green onions if desired.

Notes:

• Vegetable Texture: For firmer vegetables, add the broccoli and carrots after pressure cooking, letting them steam in the residual heat. For softer vegetables, you can steam them beforehand.
• Adjust Heat: If you prefer a spicier stir fry, increase the sriracha or add more red pepper flakes.
• Protein Alternatives: You can substitute chicken with tofu or shrimp for a different protein choice.

Nutritional Facts (Per Serving):

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 41 minutes (includes inactive time for pressure release)

Method: Pressure Cooking (Instant Pot)

Cuisine: Asian-American