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Instant Pot Chicken Stir Fry

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}
Course Dinner
Cuisine Asian
Keyword chicken stir fry
Cook Time 20 minutes
Servings 4
Calories 210kcal
Author Karen Kelly


  • 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)


  • 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.


Calories: 210kcal | Carbohydrates: 3g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1239mg | Potassium: 459mg | Vitamin A: 45IU | Vitamin C: 1.8mg | Calcium: 11mg | Iron: 0.7mg