This veggie-packed Instant Pot Chicken Stir Fry is quick and easy with a delicious homemade sauce. Perfect for meal prep and busy weeknights!
Stir fry in the Instant Pot? Oh yes. If we’re going to get technical, it’s not really stir fried, but what I love about using a pressure cooker for this meal is that it’s very hands off. The chicken is perfectly cooked every time and you can customize the texture of the vegetables to suit your taste, depending on whether you pre-steam, pressure cook or add them at the end. You’ll love this healthy meal!
Below is an overview of the ingredients and steps to make Instant Pot Chicken Stir Fry. See the recipe card below for the full details!
- broccoli – cut into bite-size florets
- carrots – sliced into coins
- chicken – 3 boneless skinless breasts, cubed
- water chestnuts – 8-ounce can, drained
- baby corn – 15-ounce can, drained; mine were pre-cut, but whole baby corn works too!
- cornstarch – mixed with water to make a slurry
For the sauce
- chicken broth
- soy sauce – sub wheat-free tamari for a gluten-free option
- fresh ginger – finely grated, or use ginger paste
- sesame oil
- garlic – minced
- sriracha – optional, for some heat
How to make it
Step 1 (optional): Steam the broccoli and carrot.
This step is a great option if you prefer carrots that are a little on the firm side and broccoli that is fully cooked (but not mushy!). See my tips in the recipe card if you prefer softer carrots and firmer broccoli. You can customize the texture to suit your preference.
To steam, add a half cup of cold water to the bottom of the Instant Pot insert, place the steamer basket inside, then layer the sliced carrot and broccoli florets in the basket. Close the lid, set the vent to to sealing and pressure cook on High for 0 minutes. Quick release and set the broccoli and carrot aside. Carefully empty out the insert and put it back in the pot.
Step 2: Make the sauce.
While the broccoli and carrots are steaming, whisk together all the ingredients for the sauce in a medium bowl.
Step 3: Pressure cook.
Place the diced chicken in an even layer in the insert. Pour the sauce on top, then layer the water chestnuts and baby corn on top. Do not stir. Pressure cook on High for 4 minutes. At the end of cooking time, quick release the pressure. While the pressure is releasing, make the cornstarch slurry.
Step 4: Thicken the sauce.
Turn on the Sauté function. Once the sauce is simmering, slowly pour in the cornstarch slurry, whisking constantly to avoid any clumps. Let the sauce simmer for a minute to thicken, then turn off the Sauté function.
Step 5: Mix in the veggies.
Gently mix in the broccoli and carrots until everything is evenly coated in sauce, then set the lid on top so that the veggies can warm up (up to 5 minutes). Serve with rice and your favourite garnishes.
Tips and Variations
Customize the texture of your vegetables. The biggest tip for pressure cooker stir fry is to choose the cooking method for the veggies that will result in your desired texture. Pre-steaming, pressure cooking or adding uncooked vegetables at the end will all give different results. See the recipe card for options!
Make sure the rim of your insert is dry. If you pre-steam the vegetables, make sure the rim of the insert is dry once you empty out the water. Moisture on the rim can cause issues with the lid sealing properly.
Stir the cooked chicken gently. I like to use a silicone spatula to gently stir the chicken and vegetables. If you’re not careful, the chicken can break apart. When adding the cornstarch slurry, clear some room in the middle of the insert so you have space to whisk.
Change up the vegetables: snow peas or frozen edamame could be steamed for 0 minutes then added at the end to warm up, or you can add more delicate vegetables like bean sprouts or bell pepper at the end to steam in the residual heat.
More Instant Pot chicken dinner recipes
- Instant Pot Lemon Garlic Chicken and Potatoes
- Instant Pot Chicken Fajitas
- Instant Pot Cheesy Chicken and Rice
- Instant Pot Chicken Pot Pie
- Instant Pot Spaghetti Squash with Chicken
- Instant Pot Thai Green Curry Chicken
Instant Pot Chicken Stir Fry
For the sauce
- ¾ cup chicken broth
- ⅓ cup soy sauce (or wheat-free tamari for gluten free)
- ⅓ cup honey
- 1 tablespoon grated fresh ginger (or store-bought ginger paste)
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1-2 teaspoons sriracha (optional)
For the stir fry
- 3 cups broccoli florets
- 2 cups carrot, sliced into coins
- 1 ½ pounds boneless skinless chicken breast, 1-inch pieces
- 1 8oz can sliced water chestnuts, drained
- 1 15oz can baby corn, drained (whole or cut)
- 2 tablespoons cornstarch (+ 2 tablespoons water to make a slurry; check label for certified gluten free, if necessary)
- sesame seeds
- sliced green onion
- Optional step: Pre-steam the broccoli and carrot while you prep the other ingredients (see note 1). Pour half a cup of cold water into the Instant Pot insert. Place the steamer basket inside, then add the carrots and broccoli to the basket. Pressure cook on High for 0 minutes. At the end of cooking time, quick release the pressure and set the carrot and broccoli aside. Carefully empty the water from the insert and return it to the Instant Pot (be sure the outer surface and rim of the insert are dry).
- Make the sauce. In a medium bowl, whisk together the chicken broth, soy sauce, honey, grated ginger, sesame oil, garlic and sriracha.
- Add ingredients to the Instant Pot. Place the diced chicken in an even layer in the Instant Pot insert, then pour in the sauce. Layer the water chestnuts and baby corn on top. Do not stir.
- Pressure cook. Close the lid and set the vent to sealing. Pressure cook on manual High pressure for 4 minutes (your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button). It will take up to 15 minutes to come to pressure.
- Release the pressure. At the end of cooking time, quick release the pressure. While the pressure is releasing, whisk together the cornstarch and water to make a slurry.
- Thicken the sauce. Turn on the Sauté function and bring the sauce to a simmer. Push the chicken aside to clear a bit of space in the middle, then slowly whisk in the cornstarch slurry, stirring while you add it to avoid clumps. Once the slurry is mixed in, let the sauce simmer for a minute to thicken. Turn off the Sauté function.
- Add the steamed vegetables. Add the steamed broccoli and carrot and gently mix it in until all the vegetables are evenly covered in sauce. Set the lid askew on the pot to let everything warm together for 3-5 minutes.
- Serve with rice and your chosen garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- If you prefer softer broccoli and firmer carrots, I recommend steaming them for 0 minutes while you prep the other ingredients. If you like softer carrots, pressure cook them with the chicken. If you prefer broccoli with more bite, stir uncooked florets in after pressure cooking and let them steam for a few minutes in the residual heat.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- Nutrition estimate does not include rice or garnishes.
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I’d love to hear from you!
Hey, I’m Laura!
Creator of The Recipe Well
I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.