Instant Pot Stir Fry Recipe with Chicken and Vegetables

This Instant Pot stir fry is a quick, saucy combination of chicken, crisp-tender vegetables, and a savory soy-ginger sauce, cooked using the pot’s Sauté setting. It is not a pressure-cooker recipe: cooking in batches helps the chicken brown and keeps the vegetables from turning soft.

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-size pieces (450 g)
1 tbsp neutral cooking oil, such as canola or avocado oil (15 ml)
1 medium yellow onion, thinly sliced (about 150 g)
1 medium red bell pepper, thinly sliced (about 150 g)
3 cups broccoli florets, cut into small, even pieces (270 g)
1 cup thinly sliced carrots (110 g)
3 garlic cloves, finely chopped (about 9 g)
1 tbsp finely grated fresh ginger (6 g)
⅓ cup reduced-sodium soy sauce (80 ml)
¼ cup low-sodium chicken broth or water (60 ml)
1 tbsp honey or brown sugar (21 g honey or 13 g brown sugar)
1 tbsp rice vinegar (15 ml)
1 tsp toasted sesame oil (5 ml)
1 tbsp cornstarch (8 g)
2 tbsp cold water, for the cornstarch slurry (30 ml)
¼ tsp fine salt, plus more only if needed (1.5 g)
⅛ tsp ground black pepper (0.3 g)
1 tbsp sliced scallions and 1 tsp sesame seeds, for serving (about 6 g scallions and 3 g seeds; optional)

Instructions

Prepare the sauce and chicken. In a small bowl, whisk together the soy sauce, broth, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate cup, stir the cornstarch with the cold water until smooth; keep this slurry aside. Pat the chicken dry, cut it into similar-sized pieces, and season with the salt and pepper. Having the sauce and vegetables ready before heating the pot makes the quick sauté easier to manage.
Heat the pot and brown the chicken in batches. Select Sauté and use the normal or high setting, depending on your model. Add the neutral oil when the display indicates the pot is hot. Add about half the chicken in a single layer and cook for 2 to 3 minutes, turning to brown a few sides. Transfer it to a clean plate and repeat with the remaining chicken. The pieces do not need to be fully cooked yet. If browned bits begin sticking, add a spoonful of the measured broth and scrape the bottom with a wooden spoon before continuing.
Sauté the vegetables. Add the onion and carrots to the pot and cook for about 2 minutes, stirring. Add the broccoli and bell pepper and cook for another 2 minutes. The vegetables should begin to brighten but remain firm; they will cook a little more when the chicken and sauce go back in. If the pot looks dry, add 1 to 2 tablespoons of water rather than extra oil.
Cook the chicken through and thicken the sauce. Return the chicken and any juices on the plate to the pot. Pour in the prepared soy sauce mixture and stir, scraping the bottom so nothing is stuck. Simmer for about 3 minutes, stirring frequently. Check the thickest chicken pieces with a food thermometer: USDA FSIS specifies a safe minimum internal temperature of 165°F (74°C) for poultry. If any pieces have not reached that temperature, continue sautéing and check again after a minute.
Add the slurry and finish. Stir the cornstarch slurry once more, then pour it into the pot while stirring. Simmer for 1 to 2 minutes, until the sauce looks glossy and lightly coats the chicken and vegetables. Turn off Sauté promptly; prolonged cooking softens the vegetables. Taste the sauce and add a small splash of water if it is saltier or thicker than you like. Top with scallions and sesame seeds, if using, and serve hot.

Tips

Cut for even cooking. Keep the chicken pieces close in size, and slice carrots thinly. Large chicken chunks take longer to cook, while very thin broccoli stems can become soft before thicker pieces are ready.
Do not crowd the pot. The Instant Pot’s inner pot is deeper and narrower than a wok, so filling it with all the chicken at once traps moisture. Browning in two batches takes a little longer but gives you better color and avoids steaming the meat.
Adjust the sauce carefully. Reduced-sodium soy sauce gives you more control over saltiness. If using regular soy sauce, start with a little less and taste before adding more. For a gluten-free version, use tamari or certified gluten-free soy sauce; the flavor remains similar.
Prep vegetables to suit their texture. Broccoli florets, bell pepper, carrots, onion, snap peas, and mushrooms all work. Cut harder vegetables smaller or add them first, and add quick-cooking vegetables near the end. Frozen vegetables release extra water, so thaw and drain them first if you want a less diluted sauce.

Serving Suggestions

Serve the stir fry over steamed jasmine or brown rice, with noodles, or alongside plain rice for a simple weeknight meal. Rice is best cooked separately while you prepare the stir fry; the Instant Pot insert is already busy, and cooking rice together with the chicken and vegetables would require different liquid amounts and timing. For a lighter-feeling plate, serve a smaller portion of rice with extra vegetables, or spoon the mixture over cauliflower rice.

The sauce is flavorful, so you do not need many extras. A squeeze of lime can add a fresh, tart note, while extra scallions or sesame seeds add crunch and fragrance. If serving a group, put chili crisp, red pepper flakes, or sliced fresh chile on the table so each person can add heat to taste. A cucumber salad or lightly dressed greens make a cool contrast to the warm, savory sauce.

Variations

Use another protein. Boneless chicken thighs can replace the breast in the same quantity; cut them into similar pieces and still check that they reach 165°F (74°C). For beef, use thinly sliced sirloin or another tender stir-fry cut and sauté it briefly in batches; USDA FSIS recommends 145°F (63°C) with a 3-minute rest for whole cuts of beef. Shrimp cook much faster than chicken, so sauté them just until opaque and check for the USDA FSIS safe minimum of 145°F (63°C); remove them while cooking the vegetables, then return them to the sauce at the end.

Make it vegetarian. Replace the chicken with 14 oz (400 g) pressed extra-firm tofu, cut into cubes, and use vegetable broth. Brown the tofu in batches, then proceed with the vegetables and sauce. Tofu will not need a poultry temperature check, but it should be heated through. Edamame can also be added near the end for a different texture.

Change the flavor. Add 1 to 2 teaspoons (5 to 10 ml) of chili-garlic sauce for heat, or use orange juice in place of some of the broth for a sweeter citrus note. If you do not have fresh ginger, use ½ teaspoon (about 1 g) ground ginger; it tastes warmer and less bright, so add it gradually. Rice vinegar is mild; apple cider vinegar can substitute in the same amount, though its flavor is a little fruitier.

Make the sauce less sweet or thicker. Reduce or omit the honey if you prefer a more savory sauce. For a thicker coating, mix another teaspoon (3 g) of cornstarch with a tablespoon (15 ml) of cold water and add it gradually while the sauce simmers. Do not sprinkle dry cornstarch directly into the hot pot, because it tends to form lumps.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. The stir fry keeps for 3 to 4 days in the refrigerator. The vegetables will soften as they sit, but the chicken and sauce remain suitable for reheating within that window. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat a portion in a skillet over medium heat with a tablespoon or two of water, stirring until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring halfway through so the center heats evenly. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the whole batch: warm only the portion you plan to eat.

Frequently Asked Questions

Do I use the pressure-cook setting?

No. This recipe uses Sauté only, so the chicken browns and the vegetables stay firmer than they would after pressure cooking. Pressure cooking would need a different liquid level and timing, and the quick-cooking vegetables would likely become too soft. Select Sauté and leave the pressure lid off throughout the recipe.

Can I double the recipe?

You can double it, but the chicken and vegetables should still be cooked in batches. A crowded insert makes food release moisture instead of browning, and a full pot is harder to stir evenly. Use a large bowl to combine a double batch of sauce, then add enough to coat the food; you may not need every drop. Allow extra time for the batches and check the chicken temperature rather than relying only on the clock.

Why is my chicken releasing so much liquid?

Wet chicken, a pot that has not heated fully, or too many pieces in one batch can cause liquid to collect. Pat the chicken dry, wait until the display shows the pot is hot, and leave space between pieces. If liquid appears, continue cooking until it evaporates, or carefully spoon off excess before adding the vegetables. Avoid using the pressure lid to try to brown the meat.

Can I use frozen chicken or frozen vegetables?

Thaw chicken safely in the refrigerator before cutting it into pieces and sautéing; frozen pieces will not brown evenly and may cool the pot. Frozen vegetables are possible, but they release water and soften faster. Thaw and drain them first, add them later in the vegetable step, and simmer off excess liquid before adding the slurry. Always verify chicken reaches 165°F (74°C).

Can I make the sauce without cornstarch?

Yes. Leave out the cornstarch and its water, then simmer the sauce a little longer to reduce it. The result will be thinner and will not cling to the chicken as closely. Arrowroot starch can substitute in a similar quantity, but stir it into cold water first and add it near the end; boiling it for a long time can make its texture less appealing.

Which Instant Pot size works best?

A 6-quart model has enough room for this four-serving batch, though cooking in batches remains important. A 3-quart model may be crowded, so make a half batch or cook the chicken in more batches. An 8-quart model also works; because its cooking surface can be broader, check the food as it cooks and add a splash of broth if the sauce reduces too quickly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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