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Learn to make Instant Pot Stir Fry! This is an Instant Pot Chicken Stir Fry, but you can also use beef, pork, shrimp, or even tofu! Stir fries are a great option for a one pot dinner on busy weeknights. Get tips on making stir fry low carb, keto, gluten free, and vegan. You’ll want to make this easy chicken stir fry Instant Pot recipe again and again.
This Instant Pot stir fry is a dish for nearly everyone. It’s fast, easily modifiable to fit most special diets, and can be a healthy option if your goal is weight loss. So, let’s get to it!
🍲 Instant Pot Stir Fry Ingredients
Here are the ingredients you need to make stir fry in the Instant Pot:
- 1 lb raw chicken breast, chopped into bite-size pieces (454g; pork, turkey, steak, shrimp, flavored tofu, or another protein may be substituted)
- 1 tablespoon cooking oil
- Salt and pepper, to taste
- 12 ounces broccoli, chopped bite-size (340g)
- 2 medium bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- ½ cup teriyaki stir fry sauce (the thick kind)
- 2 tablespoons toasted sesame oil (to finish)
- Cooked rice (for serving; how to cook rice)
- Sesame seeds (optional)
Get a printable recipe card at the end of the post!
You can use just about any protein you prefer for this recipe. Just make sure it is cooked to the safe temp if it’s meat or seafood. You may need to adjust the stir fry times depending on the protein you use.
Stir fried frozen vegetables are a low-cost way to make stir fry. Some Bird’s Eye frozen veg even come with teriyaki sauce. However, I prefer to use fresh vegetables here because the texture of the stir fry comes out much better.
Though premade stir fry sauces may be high in sugar and sodium, they can help save time. Go light with them, and enjoy this tasty way to eat more veggies. You can serve this stir fry over white rice, brown rice, quinoa, or your favorite grain.
Use whatever multipurpose cooker you own for this stir fry recipe, such as the Ninja Foodi. If you have a small multi-purpose cooker, you may need to make this recipe in batches. You could also use a wok if you don’t have an Instant Pot.
Use a wooden spoon for stirring stir fry. It doesn’t scratch the bottom of the Instant Pot like a metal spoon or spatula would.
➕ How to Make Instant Pot Stir Fry
Chop the chicken and broccoli into bite-size pieces. Thinly slice the peppers and onion. Mince the garlic.
Now that you’ve got your mise en place finished, it’s time to fire up the Instant Pot. Put the Instant Pot on “high sauté” and add the oil. Heat the oil for 1-2 minutes. Season the chicken with salt and pepper and stir fry (stirring frequently) until the chicken reaches an internal temp of 165F (74C). It takes about 6-8 minutes.
Remove the chicken from the Instant Pot and set aside. Add the broccoli, peppers, onion, and garlic to the pot. Stir and flip constantly for 2-3 minutes, until the veggies are tender-crisp. You are not looking to brown the veggies.
Add the chicken back to the pot with the stir fry sauce. Continue cooking for 1-2 minutes, stirring and flipping often. Then remove from the heat and finish with a drizzle of sesame oil.
Serve your cooked stir fry over rice. Garnish with sesame seeds (if desired), and enjoy.
Chef’s Tip
I use the high sauté function of the Instant Pot to make this Instant Pot chicken stir fry. This ensures our veggies will get tender-crisp, as they would in a wok. With pressure cooker stir fry, the veggies will overcook, and we don’t want that.
Instant Pot Stir Fry Storage
Leftover stir fry lasts up to 3-4 days in the refrigerator in a covered food-safe container. To reheat, microwave on high in a microwave-safe bowl for two minutes. You can also reheat the stir fry on the stovetop with a little oil.
Depending on the ingredients, stir fries freeze well. Keep the veggies and protein in a separate container from the rice to keep the rice from getting mushy. Reheat them separately before serving.
Watch How to Make It!
Instant Pot Stir Fry Recipe (Chicken, Beef, or Pork!)
Ingredients
- 1 lb raw chicken breast chopped into bite-size pieces (454g; pork, turkey, steak, shrimp, flavored tofu, or another protein may be substituted)
- 1 tablespoon cooking oil
- salt and pepper, to taste
- 12 ounces broccoli chopped bite-size (340g)
- 2 medium bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- ½ cup teriyaki stir fry sauce (the thick kind)
- 2 tablespoons toasted sesame oil (to finish)
- cooked rice (for serving)
- toasted sesame seeds (optional)
Instructions
- Chop the chicken and broccoli into bite-size pieces. Thinly slice the peppers and onion. Mince the garlic.
- Now that you’ve got your mise en place finished, it’s time to fire up the Instant Pot. Put the Instant Pot on “high sauté” and add the oil. Heat the oil for 1-2 minutes. Season the chicken with salt and pepper and stir fry (stirring frequently) until the chicken reaches an internal temp of 165°F (74°C). It takes about 6-8 minutes.
- Remove the chicken from the Instant Pot and set aside. Add the broccoli, peppers, onion, and garlic to the pot. Stir and flip constantly for 2-3 minutes, until the veggies are tender-crisp. You are not looking to brown the veggies.
- Add the chicken back to the pot with the stir fry sauce. Continue cooking for 1-2 minutes, stirring and flipping often. Then remove from the heat and finish with a drizzle of sesame oil.
- Serve your cooked stir fry over rice. Garnish with sesame seeds (if desired), and enjoy.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). This stir fry recipe is packed with veggies and chicken, offering low-calorie and filling sources of protein, fiber, and fluid volume. With stir fry vegetables, you usually get a lot of different types of vegetables. The variety of colorful veggies provides an assortment of phytochemicals that cannot be found in one color of produce alone. Another great thing about this recipe is that it provides high-quality protein as well as B-complex vitamins and essential minerals. Make including sufficient protein a priority when you plan your meals; there is no need to fear this important macronutrient! Instant Pot stir fry vegetables and rice without a protein food is not a balanced meal. Make it low carb: Use my keto-friendly low sugar teriyaki sauce and serve the stir fry over cauliflower rice. Make it gluten free: Make sure the teriyaki sauce you use is certified gluten free. Make it vegan: Instead of using chicken, make Instant Pot stir fry tofu. You can also use other plant-based proteins, such as strips of seitan or marinated tempeh. Cook vegetables in the Instant Pot without oil: Use leftover baked chicken in this recipe and cook the veggies in a little vegetable broth instead. Please note that with this method you’re making steamed vegetables instead of crisp sauteed veggies. Nutrition information is one serving of Instant Pot stir fry without rice, and varies depending on the sauce you use.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
👩🍳 Other Instant Pot Recipes
Your Instant Pot is good for so much more than Asian recipes! Try one of these next:
- Instant Pot Italian Sausage Soup
- Instant Pot Grape Leaves
- Fries in the Instant Pot
- Instant Pot London Broil
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Inspiring content & photos! 🙂
Thank you kindly! I consider this site to be a never-ending work in progress as I continue to improve on both my photography and culinary skills 🙂
You inspired the imagination as soon as I saw the “mini wok” skillet. Those colors, too – stunning! You really planned this one well, and complimented it with the most beautiful photography.
Oh, and thanks for the additional session with the Buddha’s Hand. the local market carries them fairly often, and I knew vaguely they had a citrusy profile. You’ve filled in many of the blanks. Definitely joins “The List” now!
Superb entry, Summer!
Thank you so much! The Buddha’s hand is such a rarity here, I had no idea how to properly use it. I’ve definitely learned a lesson that I will remember in the future.
The rainbow of veggies was pretty photogenic. I did not have to do much with them, so I can’t take much of the credit! Thank you again 😀
Thank you so much! You have truly made my day! I’ll be sure to get the answers up in a post very soon.
I wonder if using a “miracleberry” would make “buddha’s hand” taste more palatable?
I bet it would! Perhaps those of us who are experimental cooks should be keeping a supply on hand for the dishes that don’t turn out so well! Haha