CHICKEN STIR FRY INSTANT POT RECIPES

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INSTANT POT CHICKEN STIR FRY - EASY INSTANT POT STIR FRY!



Instant Pot Chicken Stir Fry - Easy Instant Pot Stir Fry! image

Make this simple and completely delicious Instant Pot Chicken Stir Fry with vegetables for dinner this week. This recipe is fast, easy, and filling.

Provided by Chrystal

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 17

1 pound boneless & skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup gluten free tamari, or coconut aminos
1/4 cup chicken broth or water
1 tablespoon sesame oil
2 teaspoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh minced ginger
1 tablespoon avocado oil
2 tablespoons arrowroot starch
1/4 cup water
1 red bell peppers, sliced
1 green bell pepper, sliced
8 ounces broccoli florets, cut into small pieces
2 small carrots, peeled and thinly sliced
toasted sesame seeds, for topping

Steps:

  • Season the chicken with salt and pepper.
  • In a medium bowl, combine the tamari, broth, sesame oil, rice vinegar, garlic, and ginger. Set aside.
  • Set the Instant Pot to Sauté. Add the oil.
  • Once the oil is hot, add the chicken. Cook for 1-2 minutes, stirring often. The chicken will not be cooked through.
  • Add the prepared sauce.
  • Cover with a lid and set the valve to Sealing. Pressure cook on high for 4 minutes. It will take the Instant Pot about 5-10 minutes to come to pressure.
  • Once cooked, carefully set the valve to Venting to quick-release the steam. Remove the lid once the pin has dropped.
  • Press the sauté button. In a small bowl, whisk together the arrowroot starch and water. Once combined, add to the Instant Pot and whisk until the sauce has slightly thickened, about 1-2 minutes.
  • Then, add the vegetables and stir until combined. Cook for 4-5 minutes, stirring often, until the vegetables are tender.
  • Serve over rice or cauliflower rice and top with sesame seeds.

Nutrition Facts : Calories 248 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 64 milligrams cholesterol, FatContent 10 grams fat, FiberContent 3 grams fiber, ProteinContent 30 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 2254 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

INSTANT POT CHICKEN STIR FRY - EASY INSTANT POT STIR FRY!



Instant Pot Chicken Stir Fry - Easy Instant Pot Stir Fry! image

Make this simple and completely delicious Instant Pot Chicken Stir Fry with vegetables for dinner this week. This recipe is fast, easy, and filling.

Provided by Chrystal

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 17

1 pound boneless & skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup gluten free tamari, or coconut aminos
1/4 cup chicken broth or water
1 tablespoon sesame oil
2 teaspoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh minced ginger
1 tablespoon avocado oil
2 tablespoons arrowroot starch
1/4 cup water
1 red bell peppers, sliced
1 green bell pepper, sliced
8 ounces broccoli florets, cut into small pieces
2 small carrots, peeled and thinly sliced
toasted sesame seeds, for topping

Steps:

  • Season the chicken with salt and pepper.
  • In a medium bowl, combine the tamari, broth, sesame oil, rice vinegar, garlic, and ginger. Set aside.
  • Set the Instant Pot to Sauté. Add the oil.
  • Once the oil is hot, add the chicken. Cook for 1-2 minutes, stirring often. The chicken will not be cooked through.
  • Add the prepared sauce.
  • Cover with a lid and set the valve to Sealing. Pressure cook on high for 4 minutes. It will take the Instant Pot about 5-10 minutes to come to pressure.
  • Once cooked, carefully set the valve to Venting to quick-release the steam. Remove the lid once the pin has dropped.
  • Press the sauté button. In a small bowl, whisk together the arrowroot starch and water. Once combined, add to the Instant Pot and whisk until the sauce has slightly thickened, about 1-2 minutes.
  • Then, add the vegetables and stir until combined. Cook for 4-5 minutes, stirring often, until the vegetables are tender.
  • Serve over rice or cauliflower rice and top with sesame seeds.

Nutrition Facts : Calories 248 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 64 milligrams cholesterol, FatContent 10 grams fat, FiberContent 3 grams fiber, ProteinContent 30 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 2254 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

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