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–+ servings
instant pot stir fry

Instant Pot Stir Fry Recipe (Chicken, Beef, or Pork!)

Summer Yule
Learn to make Instant Pot Stir Fry! This is an Instant Pot Chicken Stir Fry Recipe, but you can also use beef, pork, shrimp, or even tofu!
5 from 3 votes
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Prep Time 15 mins
Cook Time 10 mins
Total Time 23 mins
Course Dinner
Cuisine American
Servings 4
Calories 492 kcal

Ingredients

  • ¾ cup rice, dry
  • 1 tablespoon olive oil
  • 1 lb. cooked chicken, pork, or steak (454 grams; I used leftover rotisserie chicken breast)
  • 8 ounces onion, cut into strips (227 grams, about 1 onion)
  • 8 ounces red bell pepper, cut into strips (227 grams, about 1 pepper)
  • 8 ounces orange bell pepper, cut into strips (227 grams, about 1 pepper)
  • 8 ounces snow peas (227 grams)
  • 6 cloves garlic, minced
  • 8 ounces fresh pineapple, chopped (227 grams)
  • 1 jalapeno, chopped
  • 2 tablespoons toasted sesame oil
  • ½ cup pineapple juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • ½ teaspoon xanthan gum
  • ¼ cup cilantro, chopped (for garnish)

Instructions

  • Cook the rice in water on the stovetop according to package directions. The jasmine white rice I used takes 15 minutes to cook. Brown rice takes 45 minutes.
  • Chopped the cooked chicken (or other poultry or meat) into 1-inch cubes or strips (2.54 cm). Slice the bell peppers into ¼-inch thick slices (0.6 cm). The onion is sliced into ¼-½-inch thick slices (0.6-1.2 cm). The pineapple is cut into ½-inch (1.2 cm) cubes.
  • Mince the garlic cloves and finely chop the jalapeno. Discard the jalapeno seeds for less heat. 
  • Next, make the stir fry sauce. Combine the sesame oil, juice, vinegar, soy sauce, and xanthan gum in a small bowl. Whisk it well, as the xanthan gum likes to clump.
  • Put the Instant Pot on “high sauté” and add the olive oil. Heat the oil for 1-2 minutes.
  • Add the onions, bell peppers, snow peas, garlic, and jalapeno to the pot. Cook for 5-7 minutes until the veggies are tender-crisp, stirring and flipping constantly.
  • Add the chicken, pineapple, and stir fry sauce to the Instant Pot. Continue cooking for 3-5 minutes, stirring and flipping often. There should not be much liquid left at the bottom of the pot when it’s done. 
  • Serve the cooked stir fry over rice. Garnish with fresh cilantro, and enjoy. 

Notes

This is a level 1 recipe (may help support fat loss). This stir fry recipe is packed with veggies and chicken, low-calorie and filling sources protein, fiber, and water. Filling your plate with colorful produce is a great way to provide more volume to a meal while keeping the calories low. Adding more fruits and veggies to a meal is one of my top tips to help keep you full during weight loss.
Another great thing about this recipe is that it is high protein. The RDA for protein is fairly low, and I think of it as a minimum rather than a maximum target for general health. Make including sufficient protein a priority when you plan your meals; there is no need to fear this important macronutrient!
To make this meal a bit lower in calories, I’d go the low carb route and ditch the grains. Rice contains approximately 150-200 calories per serving (equivalent to ¼-cup dry). Using cauliflower rice instead cuts the carbs and the calories, plus will save you cooking time.
For those who want to make this dish easier, I gave several time-saving tips at the top of the article. Instant Pot stir fry is an excellent weeknight meal, perfect for when you need to get dinner on the table fast. Who says healthy eating needs to be difficult?

🔥 Wok Directions

  1. Cook rice and make sauce as directed above.
  2. Heat the olive oil in a wok over medium-high heat. Add the bell peppers, onion, garlic, snow peas, and jalapeno. Cook for approximately 4-5 minutes until they soften, stirring and flipping constantly.
  3. Add the cooked chicken, pineapple, and stir fry sauce. Cook for 3-5 more minutes, until most of the liquid evaporated and it is heated through.
  4. Divide the cooked rice between the serving bowls. Top with the stir fry. Garnish with fresh cilantro.
Nutrition information is one serving of Instant Pot stir fry with rice.

Nutrition

Calories: 492kcalCarbohydrates: 57.9gProtein: 39.3gFat: 12.7gSaturated Fat: 1.5gSodium: 441.6mgPotassium: 861.6mgFiber: 6.4gVitamin A: 75.1% DVVitamin C: 313.6% DVCalcium: 7.8% DVIron: 27.5% DV
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