Quick and easy Instant Pot Chicken Stir Fry is a vibrant, healthy, and incredibly flavorful one-pot meal that your family will absolutely adore! Featuring tender chicken, crisp bell peppers, sweet snap peas, and fresh spring onions, all coated in a savory teriyaki sauce, this recipe transforms a takeout favorite into a simple weeknight dinner. Discover how to create this delectable pressure cooker stir fry that’s not only bursting with flavor but also adaptable for various dietary needs, including being Keto-friendly and gluten-free (with appropriate sauce choices).
Stir fry is a beloved dish for its perfect balance of savory, sweet, and tangy flavors, combined with a satisfying mix of textures. While it might seem like a complex dish to prepare at home, especially in a pressure cooker, we’re here to show you just how effortlessly it can come together. Our Instant Pot method ensures that the chicken remains juicy and the vegetables retain their perfect crisp-tender bite, all while minimizing cleanup. This recipe has quickly become one of our most popular and fail-proof Instant Pot creations, proving that delicious, healthy meals don’t have to be complicated.
While we specifically use boneless, skinless chicken breasts for this recipe due to their ease of preparation and quick cooking time, you can certainly experiment with other proteins. For instance, bone-in chicken thighs could be used, though they would require additional steps to remove the bones and cut the meat into bite-sized pieces. This extra effort ensures the rich teriyaki sauce can fully penetrate the chicken, maximizing flavor in every bite. Whether you’re a seasoned pressure cooker enthusiast or a beginner, this chicken stir fry will quickly become a go-to in your recipe rotation.
Making Instant Pot Stir Fry with Frozen Chicken
Don’t have fresh chicken on hand? No problem! This Instant Pot chicken stir fry recipe is incredibly forgiving and can easily be adapted for frozen meat. If you’re starting with frozen chicken breasts, you’ll simply need to follow a few straightforward initial steps. Begin by pressure cooking the frozen chicken on high for approximately 12 minutes with one cup of broth. Once cooked, perform a quick release of pressure, then carefully remove the chicken to chop it into thin, bite-sized pieces. Discard the cooking liquid, then proceed with the recipe from the sauce preparation (our original step 5) and continue with the vegetable integration (original step 6).
This method ensures that your frozen chicken is perfectly cooked and ready to absorb all the delicious flavors of the teriyaki sauce and fresh vegetables, allowing you to enjoy a quick stir fry even when meal planning feels challenging. It’s a fantastic hack for busy weeknights when you need a wholesome dinner without the added stress of thawing ingredients.
Essential Tips for a Perfect Stir Fry
Achieving the perfect Instant Pot chicken stir fry requires attention to a few key details. Here are our top tips to ensure your meal is a resounding success:
- Sauce Foundation: Start by whisking your teriyaki sauce, soy sauce (use a gluten-free option for a completely gluten-free meal), and olive oil (or avocado oil for a neutral flavor) directly in your pressure cooker pot. This forms the flavorful base and provides the necessary liquid for cooking, infusing every ingredient with taste from the very beginning. For a unique twist, consider exploring an Instant Pot chicken curry flavor profile by substituting the stir fry seasonings with those listed in our curry recipe.
- Chicken Preparation: The key to evenly cooked and tender chicken is proper preparation. Use thinly sliced chicken breast, cut into bite-sized pieces or strips. The initial sauté step is crucial; it sears the exterior, locking in the natural juices and ensuring the chicken remains succulent. Do not skip this step! Since the chicken is thinly sliced, it will cook quickly, so keep an eye on it until no pink remains. Utilize your pressure cooker’s “Sauté” function on its highest setting (if available, e.g., “high” on Instant Pot or Ninja Foodi) to achieve the best sear.
- Mise en Place (Prep Ahead): Stir frying is a rapid cooking method, so having all your ingredients prepped and ready before you start is paramount. Dice your bell peppers, chop your spring onions, and measure out your snap peas beforehand. This prevents the chicken from overcooking while you’re busy with knife work, ensuring a harmonious cooking process and perfectly textured ingredients.
- Understanding the “Sauté” Method for Stir Fry: Unlike many pressure cooker recipes, this chicken stir fry does NOT involve sealing the lid and pressure cooking. Instead, the entire dish is prepared using the “Sauté” function. The vegetables are gently steamed to tender perfection by merely placing the lid on top of the pot, without locking it or sealing the valve. This technique allows for greater control over the vegetable’s texture.
- Achieving Perfect Vegetable Tenderness: With the lid resting loosely on top (valve set to “venting”), check your vegetables every few minutes. This allows you to achieve your desired level of tenderness. Once the vegetables are perfectly cooked to your liking, remove the lid immediately and serve hot for the best results, ensuring they remain vibrant and slightly crisp.
When preparing this delicious chicken stir fry, you’ll notice that very little additional liquid is required. As the chicken sautés, it releases its own natural juices, creating a flavorful broth that contributes to the overall moisture of the dish. Because we are not utilizing the pressure cooking function, there’s no need to worry about the minimum liquid requirements typically associated with pressure cooking. This method focuses on quick searing and steaming, resulting in perfectly cooked ingredients without excess liquid.
Can You Use Frozen Vegetables for Stir Fry?
Absolutely, using frozen vegetables is a convenient option for this Instant Pot chicken stir fry recipe, especially when fresh produce isn’t readily available or you’re short on prep time. The cooking time for frozen vegetables typically won’t change significantly; simply monitor their tenderness periodically and adjust the steaming time as needed. Keep in mind that while convenient, frozen vegetables might have a slightly different texture compared to fresh ones. They tend to be a bit softer and may appear more shriveled or drier once cooked, as discussed in our guide on how to cook frozen vegetables. However, they are still a perfectly viable and healthy choice for a quick meal.
Many grocery stores offer excellent Asian-style frozen vegetable blends that are ideal for stir-fries. These often contain a mix of snap peas, bell peppers, and onions, saving you time on chopping. Simply open the bag and add them directly to the pot during the designated step. To make your meal truly complete, we recommend starting your rice ahead of time. Whether you prefer pressure cooker brown rice or Instant Pot white rice, preparing it in a separate pressure cooker ensures it’s ready to serve alongside your stir fry in under 30 minutes. Jasmine rice is a particularly excellent choice for its fragrant aroma and slightly sticky texture, perfect for soaking up all the delicious stir fry sauce.
Instant Pot Chicken Stir Fry Recipe
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Equipment
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1 pressure cooker
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1 knife
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1 cutting board
Ingredients
- 3 large chicken breasts, boneless, skinless, thinly sliced
- 1 large red bell pepper, diced into large chunks
- 1 large yellow bell pepper, diced into large chunks
- 1 bundle spring onions, chopped, separate green tops from white bottoms
- 2 cup sugar snap peas, washed
- 3 tbsp teriyaki sauce, divided
- 1.5 tbsp lemon pepper seasoning
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 1.5 tsp soy sauce, use tamari for gluten-free
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Instructions
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Prepare your bell peppers by dicing them into large, bite-sized chunks. Remember, smaller pieces will become softer quicker. Place the diced peppers in a bowl and set aside.
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Wash your sugar snap peas thoroughly and add them to the bowl with the bell peppers. Next, chop the green tops of your spring onions and place them in a small, separate bowl.
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Trim off the root end of the spring onions and slice the white and light green parts in half lengthwise, then add these to the bowl containing your peppers and peas.
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Thinly slice your chicken breasts against the grain into bite-sized strips or pieces. Set your pressure cooker to the “Sauté” mode, preferably on a high setting if available.
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Add the olive oil to the hot pot, then introduce the sliced chicken, 1 tablespoon of teriyaki sauce, and the soy sauce. Sauté for approximately 5 minutes, or until the chicken is lightly browned on the outside and no longer pink.
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While the chicken is cooking, in a small bowl, whisk together the brown sugar, the remaining teriyaki sauce (2 tablespoons), and the lemon pepper seasoning until well combined. Pour this mixture over the sautéed chicken in the pot and toss to ensure all pieces are evenly coated.
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Add the prepared vegetables (bell peppers, snap peas, and white/light green spring onion parts) to the pot with the chicken. Toss everything together until well distributed. Place the lid gently on top of the pot to allow the vegetables to steam, but do NOT lock the lid or seal the valve. Steam for about 3 minutes to begin softening the vegetables. Stir gently after 3 minutes.
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If you prefer your vegetables softer, place the lid back on without locking for an additional 2-4 minutes, checking periodically until they reach your desired tenderness.
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Serve your delicious Instant Pot chicken stir fry immediately over your favorite rice, with an extra drizzle of soy sauce if desired, and garnish generously with the chopped green spring onion tops. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Versatility with Any Pressure Cooker (Ninja Foodi Option)
The beauty of this stir fry recipe lies in its adaptability across various brands of pressure cookers. Whether you own an Instant Pot, a Ninja Foodi, a Crock Pot Express, or any other multi-cooker with a “Sauté” function, you can successfully prepare this dish. The “Sauté” mode is the only essential feature utilized, as we are not pressure cooking the meal. When using the “Sauté” function, always ensure you are using the appropriate lid (typically the non-pressure cooking lid for the Ninja Foodi, or simply resting the pressure cooker lid on top without sealing it for other models). Remember, the lid should never be locked when the “Sauté” function is active, as this could be unsafe and is not part of this recipe’s method. This simple method makes it accessible for anyone with a pressure cooker to enjoy a homemade stir fry.
More Easy Instant Pot Recipes for Beginners
If you’ve enjoyed the simplicity and deliciousness of this Instant Pot Chicken Stir Fry, you’re in for a treat with our other beginner-friendly pressure cooker recipes. The Instant Pot is a versatile kitchen appliance that makes cooking healthy and flavorful meals incredibly easy:
- Instant Pot Fajitas: While this stir fry features chicken, our Instant Pot fajitas recipe often uses beef and shares many of the same vibrant vegetables, providing another quick and customizable meal option.
- Pressure Cooker Roast Beef: This recipe yields tender, shreddable roast beef, perfect for making kid-friendly sliders or a hearty main course. It’s a comforting dish that demonstrates the pressure cooker’s ability to transform tougher cuts of meat.
- Keto-Friendly Pressure Cooker Turkey Breast: Don’t reserve turkey for Thanksgiving! This lean protein is a fantastic and healthy option year-round, and our pressure cooker method ensures it’s always moist and flavorful, ideal for meal prep or a light dinner.
These recipes highlight the diverse capabilities of your pressure cooker, making it easier than ever to bring delicious, healthy, and convenient meals to your table. Explore them and expand your pressure cooking repertoire!
