By Wendy Stoltz / Last Modified On May 17, 2023

Make this simple and completely delicious Instant Pot Chicken Stir Fry with vegetables for dinner this week. This recipe is fast, easy, and filling. Stir fries are an excellent dinner option for busy families because they're one-pot meals, simple to make, and packed with protein and vegetables.

Serve this instant pot chicken stir fry over rice for a complete and balanced meal. We're covering how to make instant pot stir fry, what ingredients are in instant pot chicken stir fry, tips for making stir fry in the instant pot, what vegetables work in instant pot stir fry, and sharing other instant pot recipes.

Elevate your dinner ideas with these must-try recipes! From the irresistible Instant Pot Chicken Fried Rice to the vibrant Gluten-Free Stir Fry, each dish bursts with flavor. Try the zesty Instant Pot Salsa Chicken or explore the gluten-free Instant Pot Recipes and Gluten-Free Chicken Recipes collection. These recipes make weeknight dinners a breeze. 

Discover the boundless potential of gluten-free cuisine through Udemy's captivating selection of courses designed to empower you with the skills and knowledge needed to create mouthwatering gluten-free dishes.

Instant Pot Chicken Stir Fry Recipe

We love making Asian-style meals at my house. Recipes like this Instant Pot Stir Fry, Gluten-Free Teriyaki Chicken, and Gluten-Free Orange Chicken are naturally gluten-free and totally delicious. 

You'll love this Instant Pot Chicken Stir Fry recipe because it cooks so easily and quickly in your Instant Pot. You're basically just throwing everything in and letting the pot do the work for you. 

When the machine beeps, you'll have tender chicken and vegetables with a thick, flavorful, and savory sauce. 

Why You’re Going to Love These Instant Pot Chicken Stir Fry

Quick and convenient - This Instant Pot Chicken Stir Fry recipe offers a fast and efficient way to whip up a delicious meal in no time, perfect for busy weekdays or when you're short on time.

Tender and flavorful chicken - The Instant Pot ensures that the chicken in this stir fry is cooked to perfection, tender, and packed with savory flavors, making every bite so good.

Versatile and customizable - You can easily customize this recipe to your taste preferences by adding your favorite vegetables or adjusting the seasonings, allowing you to create a personalized and satisfying stir fry.

Healthy -  With the use of gluten-free tamari or coconut aminos and an abundance of fresh vegetables, this Instant Pot Chicken Stir Fry is not only flavorful but also a nutritious choice for a healthy eating lifestyle.

INGREDIENTS IN INSTANT POT CHICKEN STIR FRY

Skinless, Boneless, Skinless Chicken Breast - Cut your chicken breasts into bite-size pieces. You can use boneless, skinless chicken thighs in this recipe if you prefer. 

Salt and Pepper - To season the chicken before searing.

Gluten-Free Tamari - This gluten-free soy sauce is the base of our stir-fry flavors. Substitute coconut aminos if you like. 

Chicken Broth - Mixed with tamari or soy sauce and other seasonings, chicken broth creates a beautiful sauce. Water will work if you don't have broth. You need the liquid for the Instant Pot to cook properly.

Sesame Oil - This oil gives a nutty, savory flavor. Here we're also using it to sauté the chicken. 

Rice Vinegar - Another ingredient that gives a tangy flavor to sauces.

Garlic - Dice fresh garlic cloves or use refrigerated, jarred, minced garlic. 

Ginger - This recipe needs about an inch of ginger root. Fresh ginger is easy to find in most grocery stores.

Arrowroot Starch - This is our thickener, making the sauce thick and silky. 

Water - Mixed with the starch to make a slurry before adding it in. This helps prevent any clumps from forming. 

Bell Peppers - I like mixing red and green bell peppers in this recipe for color and flavor. 

Broccoli - Fresh broccoli cut into small florets will be tender and soak up all of the sauce flavors. Cut the peppers into thin slices.

Carrots - Peel and cut carrots into thin slices or sticks. 

Sesame Seeds - Toasted sesame seeds make the perfect crunchy topping. 

Equipment Needed for This Instant Pot Chicken Stir Fry

Instant Pot - This recipe requires an Instant Pot or similar electric pressure cooker to cook the chicken and vegetables efficiently.

Cutting board and knife - You'll need a cutting board and a knife to prepare the chicken and slice the vegetables.

Whisk or spoon - A whisk or spoon will come in handy for combining the arrowroot starch with water and whisking the sauce until it thickens.

If you have any questions about making Instant Pot Chicken Stir Fry, please comment, and we will get back to you as soon as possible.

HOW TO MAKE INSTANT POT CHICKEN STIR FRY

1. Season the chicken with salt and pepper. Set the instant pot to Sauté and heat the oil. Add the chicken and cook to brown. It won't be fully cooked at this point.
2. Meanwhile, in a medium bowl, combine the tamari, broth, sesame oil, rice vinegar, garlic, and ginger. 
3. Add the prepared sauce to the Instant Pot with the chicken. 
4. High-Pressure Cook in the instant pot as directed in the recipe below. Quick release (rapidly releasing the pressure from a pressure cooker by manually venting the steam) the steam and remove the lid. 
5. Set the Instant Pot back to Sauté. In a small bowl, whisk together arrowroot starch and water. 
6. Add the starch to the instant pot and whisk until the sauce slightly thickens. This is like creating a cornstarch slurry. 
7. Add the vegetables to the instant pot and keep stirring occasionally until combined. 
8. Cook in the instant pot as directed until vegetables are tender. 

These numbered steps match the numbered photos above and are for illustration purposes. Please see the recipe below for the complete list of ingredients and instructions for this instant pot stir fry.

Tips for Making the Best Instant Pot Chicken Stir Fry

Gather ingredients - Gather all ingredients before starting to cook.

Cut chicken correctly - Avoid using large chunks of chicken, or it will take longer to cook. Chicken should be cut in equal shapes and sizes so they cook evenly.

Use fresh or frozen vegetables - You can use fresh or frozen vegetables.

Use correct chicken cuts - Chicken breast and thigh meat both work well in this instant pot stir fry recipe.

Use the correct Instant Pot - This recipe works in 6 QT and 8 QT Instant Pots.

If you have any questions, please leave them in the comments below, and we will reply.

Frequently Asked Questions

How Do I Store Instant Pot Chicken Stir Fry?

Allow the stir fry to cool down to room temperature before storing. Transfer the stir fry to an airtight container or multiple containers if needed. Glass or BPA-free plastic containers with tight-fitting lids are ideal. Place the container in the refrigerator. The stir fry can be stored in the fridge overnight for a hearty lunch for the next day or up to 3-4 days.

How Do You Make Gluten-Free Stir Fry Sauce For This Recipe?

1. Combine ¾ cup of gluten-free tamari (or coconut aminos) in a medium bowl with ¼ cup of chicken broth (or water).
2. Add 1 tablespoon of sesame oil to the bowl.
3. Pour in 2 teaspoons of rice vinegar.
4. Add the minced garlic and minced ginger to the bowl.
5. Stir all the ingredients together until well combined. The sauce is now ready to use in your stir-fry recipe. The stir-fry sauce is thickened at the end of the cooking process with arrowroot starch and water. 

Note: If you prefer a sweeter sauce, add a tablespoon of brown sugar or sweetener to the tamari mixture and adjust the amount to your taste.

Do You Cook Chicken Or Vegetables First In A Stir Fry?

For this Instant Pot Chicken stir fry, the chicken is cooked first, and the vegetables are added at the end.

Can You Stir Fry Raw Chicken And Vegetables Together?

Yes, you can stir-fry raw chicken and vegetables together. With this recipe, we start off cooking the chicken in the Instant Pot and add the vegetables at the end of the cooking process. This is due to the fact that the vegetables will become mush if added to the Instant Pot at the start of the cooking process.

Is It Okay To Marinate Chicken And Vegetables Together?

It is preferable not to marinate chicken and vegetables together. The reason for this is due to potential cross-contamination between raw chicken and vegetables. This prevents the raw chicken juices from directly coming into contact with the vegetables. The marinating times for chicken and vegetables differ, so marinate them in separate bowls for peace of mind.

WHAT VEGETABLES DO YOU USE FOR THIS INSTANT POT STIR FRY?

In this instant pot stir fry recipe, we're using a mix of broccoli, carrots, and bell peppers, but the great thing about stir fry is that you can mix and match your vegetables to add whatever you like. 

Ideally, you'll choose vegetables that will cook at about the same rate so that everything will be done simultaneously. Of course, if you want to add something like peas or greens, you can add them at the end so they get the least cooking. 

Other veggies that would be delicious in an Instant Pot Chicken Stir Fry are cauliflower, snap peas, snow peas, chopped bok choi, canned water chestnuts, zucchini, mushrooms, green onion, or green beans.

Can I Make This Instant Pot Chicken Stir Fry With Frozen Vegetables?

If needed, you can even use frozen vegetables in this recipe. They won't need as long to cook, so watch closely to ensure they don't get mushy. You can use frozen stir fry veggies, which are pre-packed in the frozen section of your supermarket. I would, however, suggest fresh vegetables.

What Can I Serve With This Instant Pot Chicken Stir Fry?

• Rice - Serve the stir fry over steamed white rice, brown rice, or cauliflower rice for a satisfying and complete meal.
• Noodles - Pair the stir fry with cooked rice noodles or stir-fried lo mein noodles for a tasty and filling combination.
• Quinoa - For a healthier alternative, serve the stir fry over fluffy quinoa, which adds a nutty flavor and additional protein.
• Salad - Create a vibrant salad by tossing together fresh greens, such as lettuce or mixed greens, and sliced vegetables. Drizzle with a light dressing or vinaigrette.
• Steamed vegetables - Steam a medley of vegetables, such as broccoli, carrots, and snow peas, to serve as a side dish alongside the stir fry. This adds extra nutrients and freshness to the meal.
• Egg rolls or spring rolls - Accompany the stir fry with crispy egg rolls or spring rolls for a contrast in textures and flavors.

What Substitutions / Replacements Can I Make in This Instant Pot Chicken Stir Fry?

Protein - Instead of chicken breasts, you can use boneless, skinless chicken thighs, shrimp, tofu, or tempeh as a protein substitute. Adjust the cooking time accordingly based on the protein you choose.

Vegetables - Feel free to swap or add different vegetables based on your preference or what you have on hand. Some suitable options include mushrooms, snap peas, zucchini, baby corn, water chestnuts, or bean sprouts.

Sauce - If you prefer a different flavor profile, you can modify the sauce by adding different spices or sauces. For example, you can incorporate teriyaki sauce, sweet chili sauce, or a combination of soy sauce and honey for a touch of sweetness.

Seasonings - Experiment with various seasonings and herbs to enhance the flavors. Fresh cilantro, green onions, sesame oil, or a sprinkle of red pepper flakes can add a burst of freshness and spice.

More Instant Pot Recipes

• Instant Pot Beef Short Ribs - Tender, and fall-of-the-bone good, these Instant Pot Beef Short Ribs will be a new favorite Pressure Cooker Ribs. These short ribs are a favorite, and that's why we're sharing them in our roundup of gluten-free instant pot recipes.
• Instant Pot Beef Tips - Instant Pot Beef Sirloin Tips that are savory, tender, and perfectly seasoned. Serve these Pressure Cooker Beef Sirloin Tips with your favorite sides for a simple yet delectable gluten-free instant pot recipes meal.
• Instant Pot Carnitas - If you’ve never tried your hand at making homemade versions of your favorite restaurant dishes, that will change after you make Instant Pot Carnitas. This instant pot carnitas recipe uses everyday ingredients and is ready in under an hour. It's a quick and simple gluten-free instant pot recipe.
• Instant Pot Salmon - Did you know that you can make mouthwatering, flavorful salmon fillets right in your Instant Pot? This Instant Pot Salmon recipe is one of our favorite gluten-free instant pot recipes, and it requires minimal prep work but yields deliciously flaky, delicate results.
• Instant Pot Chicken Fajita Soup that’s healthy, bursting with flavor, and super filling. This fajita soup recipe only uses a few ingredients that most people have on hand. It's a quick and filling gluten-free instant pot recipe.

This easy instant pot chicken stir fry recipe is quick, healthy, filling, and delicious. Packed with vegetables and chicken, it makes for a great mid-week dinner served on rice. This is the best instant pot stir fry recipe, in our opinion.

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Yield: 6 Servings

Instant Pot Chicken Stir Fry

Print

Make this simple and completely delicious Instant Pot Chicken Stir Fry with vegetables for dinner this week. This recipe is fast, easy, and filling.

Prep Time 10 minutes

Cook Time 20 minutes

Time to come to Pressure 10 minutes

Total Time 40 minutes

Ingredients

• 1 pound boneless & skinless chicken breasts, cut into bite-size pieces
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup gluten-free tamari, or coconut aminos
• ¼ cup chicken broth or water
• 1 tablespoon sesame oil
• 2 teaspoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh minced ginger
• 1 tablespoon avocado oil
• 2 tablespoons arrowroot starch
• ¼ cup water
• 1 red bell peppers, sliced
• 1 green bell pepper, sliced
• 8 ounces broccoli florets, cut into small pieces
• 2 small carrots, peeled and thinly sliced
• toasted sesame seeds, for topping

Instructions

1. Season the chicken with salt and pepper.
2. In a medium bowl, combine the tamari, broth, sesame oil, rice vinegar, garlic, and ginger. Set aside.
3. Set the Instant Pot to Sauté. Add the oil.
4. Once the oil is hot, add the chicken. Cook for 1-2 minutes, stirring often. The chicken will not be cooked through.
5. Add the prepared sauce.
6. Cover with a lid and set the valve to Sealing. Pressure cook on high for 4 minutes. It will take the Instant Pot about 5-10 minutes to come to pressure.
7. Once cooked, carefully set the valve to Venting to quick-release the steam. Remove the lid once the pin has dropped.
8. Press the sauté button. In a small bowl, whisk together the arrowroot starch and water. Once combined, add to the Instant Pot and whisk until the sauce has slightly thickened, about 1-2 minutes.
9. Then, add the vegetables and stir until combined. Cook for 4-5 minutes, stirring often, until the vegetables are tender.
10. Serve over rice or cauliflower rice and top with sesame seeds.

Notes

• Substitute boneless, skinless chicken thighs for the breasts if you prefer.
• Depending on the size of your vegetable pieces, you may need additional cook time. Cutting the broccoli and carrots smaller will allow them to cook more quickly.
• If you like a sweeter sauce, add a tablespoon of brown sugar or your preferred sweetener to the tamari mixture.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 405Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 10993mgCarbohydrates: 27gFiber: 6gSugar: 11gProtein: 47g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.