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Instant Pot Chicken Stir Fry

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4.8 from 9 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 6 servings 1x


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.


  • 2 Tbsp canola oil
  • 2 cups broccoli florets
  • 1 carrot, peeled and cut into matchsticks
  • 1 red bell pepper, cored and sliced
  • 23 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


  1. 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.
  2. Pour soy sauce and chicken broth into Instant Pot. Add in the chicken. 
  3. 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. 
  4. 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. 
  5. Stir in the vegetables, green onions, sesame seeds, 1 Tbsp oil, honey, brown sugar, ginger and garlic. 
  6. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot