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.
Servings: 5
Equipment
- 1 pressure cooker
- 1 knife
- 1 cutting board
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 sauce
- 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