Who’s ready for a new Instant Pot recipe, an easy one that is healthy too. Sometimes I experiment with crazy recipe ideas but most of the time I prefer to make simple meals that I know my kids will eat. Thanks to a sponsored partnership with Foster Farms® I am sharing an easy Instant Pot Chicken Stir Fry recipe. I kept it simple with just chicken, rice and veggies my kids will easily eat.
A simple recipe that started with Foster Farms® Simply Raised Chicken. What does Simply Raised mean? It means chicken without antibiotics, 100% natural and 100% vegetarian fed. Plus the chicken is local to the West Coast, raised in nearby California and the Pacific Northwest. I found the Foster Farms® Simply Raised Chicken at my favorite store, Target, along with the rest of recipe ingredients. Who can’t resist chicken that is fresher and more natural, it’s an excellent way to kick off the New Year healthier!
I used to make our stir-fry in a wok but I’m trying to use my Instant Pot more and more, I love that it makes so many meals one-pot style. I actually made the rice for this chicken stir fry while my chicken was marinating. It was cooked to perfection and done by the time I needed to start cooking the chicken!
Instant Pot Chicken Stir Fry Ingredients
- 3 Chicken Breasts (~ 2 lbs)
- 1 1/4 C teriyaki sauce
- 12 oz baby carrots
- 12 oz frozen peas
- 2 cloves garlic (optional)
- 1 tablespoon agave (optional)
- 1 tablespoon sesame oil
- 1 cup chicken broth
Instant Pot Chicken Stir Fry Recipe
Start by dicing chicken into 1″ pieces and marinating them for 30 minutes in teriyaki sauce. Instead of making my own, I opted to keep it simple and just bought a bottle of teriyaki sauce. I did embellish it a bit with garlic and agave.
If you don’t have leftover rice on hand, go ahead and make some in your Instant Pot while the chicken is marinating.
Once the chicken is done marinating, turn your Instant Pot on sauté mode. Once it’s hot add the sesame oil and chicken (including the marinade) and cook until the chicken reaches 165 degrees internal temperature. Be careful not to overcook the chicken.
Precook the baby carrots in the microwave for 2 minutes. I used a steam-able bag of petite carrots. You could also cover diced carrots with water in a glass container and microwave them for 2 minutes. Then add the carrots, frozen peas, and chicken broth to the Instant Pot, close the lid and turn it on manual mode for 1 minute.
Keep in mind that it will take at least 10 minutes for the Instant Pot to heat up and pressurize before the 1 minute cook time starts. Once it’s done, carefully turn the valve to do a quick-release of the pressure.
Top rice with your chicken stir-fry and enjoy!
This recipe results in a light sauce, just enough for nicely flavored chicken. If you prefer thick, sticky teriyaki sauce, you could add more sauce before serving. Either way, I think you will love this simple Instant Pot chicken stir-fry, it’s easy enough to make on a busy weeknight.
Today’s Instant Pot chicken stir fry recipe is written by me on behalf of Foster Farms®.