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}
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Servings: 4
Ingredients
- 1 tablespoon sesame oil
- 2 large chicken breasts, diced
- salt and pepper
- 1 16 oz package of frozen vegetables
For stir fry sauce
- 3 tablespoon tamari (or coconut aminos for paleo)
- 1 tablespoon sesame oil
- 2 cloves garlic, chopped
- 1 tablespoon fish sauce
- ¼ teaspoon ginger
- 2 tablespoon chicken broth or water
- 1 tablespoon corn starch (or arrowroot for paleo)
- 1 teaspoon 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 tablespoon 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.
Equipment
Notes
For gluten free be sure to use tamari instead of soy sauce and be sure your fish sauce and chicken broth is gluten free.
This can be stored in a glass container for up to 3 days in the fridge.
Top with sesame seeds or diced green onions.
Nutrition
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
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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