Instant Pot Stir Fry
Instant Pot stir fry with chicken and vegetables is a great dinner idea that's healthy and packed with lemon pepper flavor! You've gotta' try this one.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
- 3 large chicken breasts boneless, skinless, sliced thin
- 1 bell pepper red
- 1 bell pepper yellow
- 1 bundle spring onions chopped
- 2 c sugar snap peas
- 3 tbsp teriyaki
- 1.5 tbsp lemon pepper
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 1.5 tsp soy sauce
Dice bell peppers into large chunks (smaller they are the softer they will become). Place in a bowl.
Wash snow peas, put into bowl. Chop spring onion tops and put in a small separate bowl.
Cut off the long onion bottom and slice in half, add to bowl with peppers and peas.
Thinly slice chicken breasts the short way across. Set pressure cooker to the saute mode.
Put chicken and 1 tbsp teriyaki, soy sauce + olive oil into pot together. Saute for 5 minutes or until chicken is cooked and no longer pink on the outside.
In a small bowl whisk together brown sugar, rest of teriyaki and lemon pepper seasoning. Pour over chicken and toss so it is all coated.
Add vegetables to the pot and toss with chicken. Set lid on pot so everything can steam but do NOT lock lid. Leave lid on for 3 minutes to soften veggies. Stir.
If you want them softer put lid back on without locking for 2-4 more minutes to soften them further.
Serve with rice, soy sauce, topped with green onions.
Serving: 3oz | Calories: 233kcal | Carbohydrates: 11g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 575mg | Potassium: 728mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1955IU | Vitamin C: 86mg | Calcium: 34mg | Iron: 1.9mg