Instant Pot Chicken and Vegetable Stir-Fry
A quick and flavorful chicken and vegetable stir-fry made in the Instant Pot, perfect for busy weeknights.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into bite-sized pieces
- (2 cups) mixed vegetables (broccoli, bell peppers, carrots)
- (1/4 cups) soy sauce
- (2 tablespoons) honey
- (1 tablespoon) cornstarch
- (1 tablespoon) vegetable oil
- (2 cloves) garlic, minced
- (1 teaspoon) ginger, minced
- (1/2 teaspoons) black pepper
- (1/4 teaspoons) red pepper flakes (optional)
- (2 cups) cooked rice (for serving)
Instructions
- 1
Turn the Instant Pot to 'Sauté' mode and add 1 tablespoon of vegetable oil.
- 2
Add 2 cloves of minced garlic and 1 teaspoon of minced ginger to the pot. Sauté for about 1 minute until fragrant.
- 3
Add 1 lb of chicken breast pieces to the pot and season with 1/2 teaspoon of black pepper. Cook for about 5-7 minutes until the chicken is no longer pink. Add 2/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes (optional).
- 4
In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of cornstarch until smooth.
- 5
Pour the sauce mixture over the chicken in the Instant Pot. Stir to combine.
- 6
Add 2 cups of mixed vegetables to the pot and stir gently.
- 7
Seal the Instant Pot lid and set it to 'Manual' or 'Pressure Cook' for 3 minutes.
- 8
Once the cooking time is complete, carefully perform a quick release of the pressure.
- 9
Open the lid and stir the stir-fry to combine everything well. If desired, sprinkle with 1/4 teaspoon of red pepper flakes for added heat.
- 10
Serve the chicken and vegetable stir-fry over 2 cups of cooked rice.
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