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5 from 1 vote

Instant Pot Chicken Stir Fry

Instant Pot Chicken Stir Fry is a 20-minute dinner that packs both protein and vegetables in a delicious kid-approved meal.
Prep Time5 mins
Cook Time13 mins
Course: Dinner
Cuisine: Chinese
Keyword: instant pot chicken stir fry
Servings: 6
Calories: 304kcal
Author: Jodi Danen, RDN / Create Kids Club

Equipment

  • instant pot
  • measuring cups
  • measuring spoons
  • tongs
  • whisk
  • 2 forks for shredding
  • medium-sized bowl
  • large microwave-safe bowl with cover (or a large plate to cover)

Ingredients

  • 1.5 pounds chicken breast
  • 3/4 cup chicken broth
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 1/4 cup rice vinegar
  • 1/2 teaspoon ground ginger
  • 1 clove minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 16 ounce frozen stir fry blend vegetables
  • 8.8 ounce precooked brown rice, heated per package instructions
  • green onions and sesame seeds optional

Instructions

  • Add chicken to the instant pot. Then add the broth, soy sauce, honey, rice vinegar, ground ginger, and garlic.
  • Cover the instant pot. Cover the instant pot, turn to sealing, and set on high pressure for 10 minutes.
  • Microwave the frozen vegetables. While the chicken is cooking, steam the frozen vegetables by adding them to a large bowl and placing a plate or cover over the top. Heat for about 6 minutes or until warmed. Set aside.
  • Quick-release. Once cooking has completed, turn the valve from sealing to venting to release the pressure. Once the valve has dropped, carefully open the instant pot. Use tongs to remove the chicken breasts and place them into a bowl or plate. Use 2 forks to shred and set aside.
  • Make the cornstarch slurry. Mix the cornstarch with the water and blend. Turn instant pot to saute. Whisk the cornstarch slurry into the sauce, stirring occasionally until the sauce is thickened, about 3 minutes
  • Add the chicken and vegetables. Add the chicken and vegetables to the thickened sauce in the instant pot. Stir to coat.
  • Serve. Serve over brown rice and garnish with green onions and sesame seeds if desired.

Nutrition

Calories: 304kcal | Carbohydrates: 39g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 996mg | Potassium: 678mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3874IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg