Instant Pot Stir Fry Recipes

INSTANT POT STIR FRY

Steps:

• Cut the chicken into bite size pieces and season with the paprika, black pepper and salt. Set aside.
• Slice the bell peppers and also set aside.
• In a small bowl mix soy sauce, cornflour, sesame oil and water. Stir and set aside.
• Set instant pot to saute then add sunflower oil in the inner pot of the instant pot.
• When oil is heated add in the chicken and brown the sides. This takes about 5 minutes
• Add in the garlic, onion, carrot and bell peppers.
• Stir fry for 2 minutes then add in the soy sauce/cornflour mixture. Stir for a minute or 2 then switch off the instant pot and remove the inner pot from the instant pot.
• Serve stir fry and enjoy

INSTANT POT BEEF STIR FRY

Steps:

• Drizzle the oil in the instant pot.
• Add the beef and saute (on the saute setting) until the beef is brown.
• Add in the water, soy sauce, rice vinegar, minced garlic, sesame oil, carrots, onion, and bell peppers.
• Add the lid and set the valve to sealing.
• Pressure cook for 5 minutes. Do a quick release to release the pressure.
• Stir and serve over rice.

INSTANT POT CREAMY RANCH CHICKEN RECIPE WITH POTATOES AND CARROTS

Steps:

• Place halved potatoes in bottom of Instant pot. Sprinkle with salt and pepper.
• Dump carrots on top of potatoes. Add more salt and pepper as needed.
• Arrange frozen chicken tenders on top of carrots.
• Pour chicken broth in the bottom of the Instant Pot.
• In a mixing bowl, mix together 2 cans of cream of chicken soup, packet of ranch dressing mix, garlic powder, parsley, paprika, and oregano. Spoon on top of the chicken tenders.
• Place lid on top of Instant Pot and move valve to SEALING. Press PRESSURE COOK button (or MANUAL button) and set timer for 10 minutes.
• When the Instant Pot is finished cooking, let it do a NATURAL RELEASE for 5 minutes, then move the valve to VENTING to do a QUICK RELEASE of the remaining pressure.
• Remove the chicken, potatoes and carrots from the Instant Pot to a large bowl or serving platter and cover them to keep them warm.
• Whisk in cream cheese with warm liquid remaining in the Instant Pot and mix until smooth.
• Drizzle warm cream cheese sauce over chicken, potatoes and carrots and serve (you can also ladle the sauce over individual portions).

INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When Instant Pot® displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
• Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.