Instant Pot Chicken Stir Fry—Cooking dinner doesn’t get much simpler than with the Instant Pot. This quick and easy, one pot recipe for chicken stir fry is a winner! With chicken, noodles, bell peppers, broccoli, carrots, mushrooms and cabbage you can have a healthy and filling dinner in just a few minutes. Here’s how to make Instant Pot Chicken Stir Fry.

Instant Pot Chicken Stir Fry
No need for a wok! Use your Instant Pot to make this chicken stir fry recipe. It is a perfect weeknight meal that has plenty of protein. It is also great dish for lunches! Make ahead and pre-portion the stir fry into containers and eat for lunch all week. My family loved this meal and I got many compliments!
What Ingredients Go Into This Easy Stir-Fry Recipe?
- Canola oil–to saute the veggies
- Broccoli florets–I think a pop of green is always necessary in a classic chicken stir fry. Don’t love broccoli? Swap in sugar snap peas!
- Carrots–I like cutting the carrots into a thin, matchstick size
- Red bell pepper–cored and sliced into thin pieces. You can also use green, yellow or orange bell peppers.
- Cabbage–most stir fries don’t have cabbage but I love it and think it adds something special
- Low sodium soy sauce–don’t use regular soy sauce or else it will be too salty. You can also use Tamari sauce.
- Chicken broth–I like to use water and Better than Bouillon Chicken Base instead of broth.
- Boneless, skinless chicken thighs–For best results use chicken thighs. They stay moist and tender. I like to cut my chicken when it is partially frozen. I do cut the chicken across the grain because it is more tender that way. You can also use chicken breasts, if you prefer.
- Thin spaghetti noodles–This adds bulk to your stir fry. The spaghetti noodles get all coated in the stir fry sauce and taste so good. You can also use regular spaghetti noodles or whole wheat spaghetti noodles.
- Mushrooms–I like to chop my mushrooms to hide them from my son.
- Green onions–the perfect finishing touch
- Sesame seeds–the perfect finishing touch
- Honey–Adds a touch of natural sweetness to this savory sauce
- Brown sugar–Adds a touch of natural sweetness to this savory sauce
- Ground ginger–for Asian flavor
- Garlic–for flavor, you can’t have ginger without garlic! They go hand in hand.
How To Make Chicken Stir Fry in the Instant Pot
- Start the recipe by stir frying the vegetables in the Instant Pot using the saute setting. Turn Instant Pot to saute setting (alternately you can do this step on the stove in a large skillet over medium-high heat). When display says HOT add in 2 tablespoons of oil. Add in the broccoli, carrot, bell pepper and cabbage. Cook, stirring occasionally for about 5 minutes. Turn off Instant Pot. Transfer all the vegetables to a plate/bowl and set aside. DO NOT pressure cook the vegetables. They will turn into mush.
- Add in the chicken and liquid. Pour soy sauce and chicken broth into Instant Pot. Add in the chicken.
- Add the noodles and mushrooms strategically so the noodles cook properly. Break the noodles in half and lay them into the pot in a criss cross pattern. This helps them so they don’t stick together. Push down a bit. Cover the noodles with the chopped mushrooms. Pro tip! The moisture from the mushrooms helps the spaghetti cook properly.
- Pressure cook. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook buttons to 4 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Finish it off. Stir in the vegetables, green onions, sesame seeds, 1 Tbsp oil, honey, brown sugar, ginger and garlic. Serve and enjoy! (You may want to add a tiny splash of sesame oil for some extra Asian flavor and if you’re into spice add a dash of red pepper flakes!)

Can I Substitute Stir Fry Vegetables?
Yes you can! There are so many options of vegetables in stir fry. Some additional choices are bok choy, cauliflower, snow peas, asparagus, water chestnuts, baby corn, white or yellow onion, zucchini or mung bean sprouts.
Best Chicken for Stir Fry?
For best results use boneless skinless chicken thighs cut into cubes. The dark meat stays moist and tender in the Instant Pot. I like to cut my chicken when it is partially frozen. I do like to cut the chicken across the grain because it is more tender that way. You can also use chicken tenderloins or cut up chicken breasts, if you prefer but they won’t be as tender. Another option is to use cut up cubes of pork.
Tools You’ll Need:
- 6 or 8 quart Instant Pot*. To make this in a 3 quart pot you’ll need to halve the recipe.
- Knife* for cutting up chicken and vegetables. I like to use this chopper tool* for mushrooms.
- Vegetable peeler*
- Cutting board*
What can I serve Chicken Stir Fry with?
Because this version of chicken stir fry has noodles included it’s, in my opinion, an all-in-one pot meal! However, you could serve a side of fruit alongside the meal.
Can I make this with rice instead of noodles?
I haven’t tried this myself but I think you it would work well. Simple use 1 ½ cups long grain white rice in the place of the spaghetti noodles. Sprinkle the rice in with the chicken. Cook for the same amount of time as listed in the recipe card. You won’t be able to make this with brown rice because brown rice requires a long cooking time and the chicken would be overdone.
Ways to store leftover stir fry
What’s great about this recipe is that it makes for such delicious leftovers.
- To store: Store leftovers in an airtight container*. Eat within 5 days.
- To freeze: The entire stir-fry can be frozen for up to 3 months in an airtight container. When ready to serve thaw in the fridge overnight and gently stir in a large pan over medium heat to warm through.
More Easy Asian Instant Pot Dinners You’ll Love!
Instant Pot Sesame Beef With Zucchini
Instant Pot Korean BBQ Burrito

Want More Tried And True Instant Pot Recipes?
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Instant Pot Chicken Stir Fry
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 6 servings 1x
Description
Cooking dinner doesn’t get much simpler than with the Instant Pot. This quick and easy, one pot recipe for chicken stir fry is a winner! With chicken, noodles, bell peppers, broccoli, carrots, mushrooms and cabbage you can have a healthy and filling dinner in just a few minutes. Here’s how to make Instant Pot Chicken Stir Fry.
Ingredients
- 2 Tbsp canola oil
- 2 cups broccoli florets
- 1 carrot, peeled and cut into matchsticks
- 1 red bell pepper, cored and sliced
- 2–3 cups chopped cabbage
- 1/2 cup low sodium soy sauce
- 1 1/2 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 8 oz thin spaghetti noodles
- 8 oz chopped mushrooms
- 2 green onions, diced
- 1 Tbsp sesame seeds
- 1 Tbsp canola or peanut oil
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1/4 tsp ground ginger
- 1 tsp minced garlic
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp oil. Add in the broccoli, carrot, bell pepper and cabbage. Cook, stirring occasionally for about 5 minutes. Turn off Instant Pot. Transfer all the vegetables to a plate/bowl and set aside.
- Pour soy sauce and chicken broth into Instant Pot. Add in the chicken.
- Break the noodles in half and lay them into the pot in a criss cross pattern. Push down a bit. Cover the noodles with the chopped mushrooms.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook buttons to 4 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Stir in the vegetables, green onions, sesame seeds, 1 Tbsp oil, honey, brown sugar, ginger and garlic.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I have made this twice now, it’s very good. The only changes I made was onion instead of cabbage and I used sesame oil instead of canola oil at the end when you add the brown sugar, honey, etc. will definitely be making it more often. Thank you for the recipe.
Sounds like a great version!
Hey there! I was wanting to make this with shrimp instead of chicken since we ate chicken last night.. my shrimp is frozen, how would I go about that adjustment?
I might just cook it separately in step 1. Pressure cooking shrimp usually overcooks it
Easy,good. Didn’t’t have any mushrooms, so I put canned sleep fed water chestnuts to hold down the noodles. Safe did become thicker after it sat. Thank you.
★★★★
Glad you liked it with the water chestnuts!
First time making this!! Was a big hit. Will be making this again♡ thanks for sharing
★★★★★
Thanks so much for the 5 stars, Stephanie!
Can you cook the veggies with everything else to have softer veggies? Only asking because I have an elderly mother who has trouble chewing and picky children who only eat soft veggies…. =/
You could add all the veg on top of the spaghetti. But they will be super soft…especially the broccoli and peppers.
I made this yesterday and just put the broccoli on top. The broccoli was super soft but I kept stirring it after I took the lid off. It was perfect since my 4 year old couldn’t tell it was in there. 🙂 She ate it just fine.
This recipe was wonderful and easy to make! A big hit! Thanks for sharing!
★★★★★
Yay! Thanks!
Any way to convert this to a slow cooker recipe?
I haven’t had good luck with pasta in the slow cooker so that’s why I didn’t try it.
Since my husband does not eat broccoli, I used asparagus in its place. I put some siracha on top when serving. Next time will try adding either water chestnuts, peanuts or chow mien noodles to give it a crunch factor. Great flavor.
★★★★★
Love the idea of water chestnuts!
I have made this twice ! We all really like it and it’s easy to make!
★★★★
Awesome! Thanks for the review and 5 stars.
Can I use frozen Asian vegetables? I was also thinking of using PF Chang kung pao sauce, just trying to make it faster. Thanks for the help
Sure that sounds great!
I would make this again!
★★★★★
Thanks for the 5 stars Mary!
I just made this it was so good instead of canola oil I used sesame seed oil
★★★★★
Good idea!
Can rice noodles be used? I am gluten free.
I haven’t tried that so I am not 100% sure. But if you do try it let me know how it goes!
I made this dish last night. It was so good, my husband commented that it was better than a Chinese restaurant. I will be making this recipe again.👍😀
★★★★★
That’s what I like to hear! Thanks for sharing!
Can I use rice noodles?
I haven’t tried that so I am not 100% sure. But if you do try it let me know how it goes!
We don’t care for mushrooms. If I leave them out how much water would I need to add to make up for watch is in the mushrooms? TIA!
I would probably add in another 1/2 cup of broth
Could I use chowmein noodles and how would I adjust the recipe?
I am not sure. I’m had mixed results with chow mein noodles. I would possibly cook for less time, maybe 3 minutes.