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
Calories: 210kcal
Equipment
- Instant Pot
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
- ¼ 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.
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
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.