instant pot chicken stir fry
Print Recipe
4 from 1 vote

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
Course: Entree, Main Course
Cuisine: American
Keyword: chicken, crockpot express, instant pot, ninja foodi, stir fry, vegetable
Servings: 5
Calories: 233kcal
Author: The Typical Mom

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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