Instant Pot Chicken Stir Fry

Karen Kelly
by Karen Kelly
4 servings
25 min

Weeknight shortcuts are the best! Try this Instant Pot Chicken Stir Fry using frozen vegetables for a quick one-pot wonder dinner the whole family will love. {keto, whole30, paleo, gluten free}

I know you are all loving that new Instant Pot (pressure cooker) and you are chefing up some super easy dinners regularly. Isn't it the best? I have loads of Instant Pot Recipes here.

Well, let me tell you the best shortcut ever that will help you get dinner on the table even faster! Use FROZEN Vegetables? Yes, you can! They work just fine and taste great once all that stir-fry sauce gets mixed in.

Stir-fries are great for busy weeknights and provide a low-carb dinner with lots of vegetables. That's a one-pot wonder weeknight win with this instant pot recipe. Imagine a stir fry without the frying!

overhead view of instant pot chicken stir fry in a bowl
Instant Pot Chicken Stir Fry Recipe (Gluten Free)

I got my frozen vegetable mix at Trader Joe's and it's called Stir Fry Vegetables (obviously!) You can use any combination of vegetables that you like, but here are some of my favorites...


  • chicken breasts - I use fresh boneless, skinless chicken breasts with the fat trimmed off and cut into bite size pieces. I have also used skinless chicken thighs in this and they work great.
  • sesame oil - This is oil derived from sesame seeds and it's loaded with an Asian flavor.
  • frozen vegetables - This is the key shortcut ingredient here! No washing, chopping, slicing, or dicing. Just throw the whole bag in. I like the Trader Joe's stir fry vegetable mix but any mix will do.
  • tamari - If you are following a gluten free diet you have to avoid soy sauce so tamari is your answer. Always check the labels to make sure it is gluten free if you have celiac disease. You can also use coconut aminos.
  • garlic - I use the refrigerated chopped garlic a lot and it works well.
  • fish sauce - This adds that umami, earthy flavor so don't leave it out.
  • ginger - I use ginger root powder here, not fresh ginger but both work.
  • chicken broth - Several brands of chicken broth contain gluten so always check the labels.
  • corn starch - Creating a cornstarch slurry helps the broth thicken up and this is important since the frozen vegetables give off some liquid. Xanthan gum also works for low carb.
  • sriracha - Optional if you are sensitive to spice, otherwise load it up! Or add some red pepper flakes for heat
  • rice - I use jasmine rice, but you can use white, brown, wild rice, quinoa, or rice noodles.

package of frozen vegetables from trader joes

Using frozen vegetables makes the cooking process for this Healthy Chicken Stir Fry so easy! No chopping, dicing, cutting, or washing!

  1. Heat the Instant Pot on saute and add sesame oil. Saute the chicken for a few minutes and try to get some browning. The Instant Pot isn't great on the saute setting but it's so convenient, I still love it.
  2. Whisk up the gluten free stir fry sauce and add it to the pot. Turn to saute off and turn Instant Pot to sealing then on manual or pressure cook at high pressure for 5 minutes.
  3. Once it is done use a dish towel and turn the knob to venting to do a natural release. Turn saute on and add frozen vegetables right to the pot. Stir frequently and cook until warm.
  4. Serve immediately with cauliflower rice, brown rice, white rice, or quinoa.

Other vegetables to use in stir fries...

  • sugar snap peas
  • snow peas
  • mushrooms
  • onions
  • carrots
  • broccoli florets
  • cauliflower
  • red, green or yellow bell peppers
  • water chestnuts
  • mini corn
  • green onions

close up of chicken stir fry with snow peas and carrots
Frequently Asked Questions for Instant Pot Chicken Stir Fry

  1. Can you stir fry raw chicken and vegetables together? Why yes you can and I did it in this recipe. I will say it's not quite as good as when it is sauteed up on the stove but it still tastes great and is so easy for a busy weeknight.
  2. Can you use an Instant Pot as a wok? I would say no. The saute function on an Instant Pot isn't as good as sauting in a pan on the stove. Sorry folks.
  3. Do you cook chicken or vegetables first in a stir fry? I always do the chicken first because it takes longer.
  4. Is it okay to marinate chicken and vegetables together? I don't do it but I looked it up and seems that it is okay as long as they stay at the proper safe temperature and you only do it for at most two days.

Tips from a Health Coach

  1. I love serving this dinner to my family because it's low in sugar, high in protein and loaded with vegetables. Putting a yummy sauce on your vegetables is a great way to get your kids to eat more veggies. Pretend like it's take out night and break out the chopsticks. Making dinner time fun can go a long way to get your kids to eat healthier.
  2. We all know that eating the rainbow is good for us but why is that so? Vegetables are high in phytonutrients that can fight oxidative stress and may help lower inflammation. If you looking to get more phytonutrients into your diet make a plan to eat more vegetables from different color families. That will ensure that you get the benefits that come from all the vegetables of the rainbow.

Here is the Instant Pot I use and love it. I've never gotten that dreaded burn notice that so many people complain about.

Other Instant Pot recipes

  • Instant Pot Chicken Tortilla Soup
  • Instant Pot Chicken Curry
  • Instant Pot Sesame Chicken
  • Instant Pot Short Ribs
  • Instant Pot Orange Chicken

instant pot chicken stir fry in a green bowl with chopsticks
Instant Pot Chicken Stir Fry
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 tablespoon sesame oil
  • 2 large chicken breasts, diced
  • salt and pepper
  • 1 16 oz package of frozen vegetables
For stir fry sauce
  • 3 tablespoon tamari (or coconut aminos for paleo)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, chopped
  • 1 tablespoon fish sauce
  • 1/4 teaspoon ginger
  • 2 tablespoon chicken broth or water
  • 1 tablespoon corn starch (or arrowroot for paleo)
  • 1 teaspoon sriracha (or more if you like spicy)

Dice chicken and season with salt and pepper.  Set aside.
Whisk sauce in a small bowl.
Preheat Instant Pot to saute and add 1 tablespoon sesame oil.  Add chicken and cook until it browns a bit.  It won't brown that much in the instant pot but a few minutes should get it started.
Add sauce to pan and stir.  Set instant pot to manual and cook for four minutes. After it's done, carefully turn valve to do a quick release.  Then turn instant pot to saute and add the frozen vegetables.  Stir and cook until warmed through.
Serve immediately with cauliflower rice.
  • For gluten free be sure to use tamari instead of soy sauce and be sure your fish sauce and chicken broth is gluten free.
  • This can be stored in a glass container for up to 3 days in the fridge.
  • Top with sesame seeds or diced green onions.
Karen Kelly
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  • Paula Guimond Dobens Paula Guimond Dobens on Nov 29, 2022

    Sounds delicious!

  • Berta Bragg Berta Bragg on Jul 06, 2023

    I'll try it, quick & look delicious. But what alternative if we don't have a quick cooker?

    Thank you!🤗

    • Teri Vinson Teri Vinson on Nov 30, 2023

      I would think a wok would work just as well, or any pot of that nature. I don't have an instapot, and don't plan on getting one since I have a pressure cooker, a slow cooker, and all the older types of cooking. Recipe sounds delicious, and I plan to use it soon.