Weeknight shortcuts are the best! Try this Instant Pot Chicken Stir Fry using frozen vegetables for a quick dinner the whole family will love. {keto, whole30, paleo, gluten free}
I know you are all loving that new Instant Pot and you are chefing up some super easy dinners regularly. Isn’t it the best? I have loads of Instant Pot Recipes here.
Well, let me tell you the best shortcut ever that will help you get dinner on the table even faster! Use FROZEN Vegetables? Yes, you can! They work just fine and taste great once all that stir fry sauce gets mixed in.
I got my frozen vegetable mix at Trader Joe’s and it’s called Stir Fry Vegetables (obviously!) You can use any combination of vegetables that you like, but here are some of my favorites…
What Vegetables to Use in a Stir Fry…
- sugar snap peas
- snow peas
- mushrooms
- onions
- carrots
- broccoli
- cauliflower
- red peppers
- water chestnuts
- mini corn
- green onions
How to Make an Instant Pot Chicken Stir Fry…
Using frozen vegetables makes this Healthy Chicken Stir Fry so easy! No chopping, dicing, cutting or washing!
Heat the Instant Pot on saute and add sesame oil. Saute the chicken for a few minutes and try to get some browning. The Instant Pot isn’t great at browning but it’s so convenient, I still love it.
Whisk up the gluten free stir fry sauce and add it to the pot. Turn saute off and turn Instant Pot to high and cook for 5 minutes.
Once it is done use a dish towel and turn to venting to do a natural release. Turn saute on and add frozen vegetables right to pot. Stir frequently and cook until warm.
Serve immediately with cauliflower rice.
Love Your Instant Pot? Try Some of These Other Favorites…
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Curry
- Instant Pot Sesame Chicken
- Instant Pot Short Ribs
Instant Pot Chicken Stir Fry
Ingredients
- 1 tbsp sesame oil
- 2 large chicken breasts, diced
- salt and pepper
- 1 16 oz package of frozen vegetables
For stir fry sauce
- 3 tbsp tamari (or coconut aminos for paleo)
- 1 tbsp sesame oil
- 2 cloves garlic, chopped
- 1 tbsp fish sauce
- 1/4 tsp ginger
- 2 tbsp chicken broth or water
- 1 tbsp corn starch (or arrowroot for paleo)
- 1 tsp sriracha (or more if you like spicy)
Instructions
- Dice chicken and season with salt and pepper. Set aside.
- Whisk sauce in a small bowl.
- Preheat Instant Pot to saute and add 1 tbsp sesame oil. Add chicken and cook until it browns a bit. It won't brown that much in the instant pot but a few minutes should get it started.
- Add sauce to pan and stir. Set instant pot to manual and cook for four minutes. After it's done, carefully turn valve to do a quick release. Then turn instant pot to saute and add the frozen vegetables. Stir and cook until warmed through.
- Serve immediately with cauliflower rice.
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