Instant Pot Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick chicken stir fry with frozen vegetables and teriyaki sauce, cooked in an Instant Pot. Minimal prep time makes this a weeknight lifesaver that still tastes like restaurant quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs (2 large) chicken breasts (fresh or frozen)
- 1 cup + 4 tbsp cold water
- 1/3 cup soy sauce (I used Bragg's liquid aminos)
- 1/3 cup maple syrup or honey
- 2 large garlic cloves (grated)
- 2 inch ginger (grated)
- 5 tbsp cornstarch
- 12 cups stir fry vegetables (frozen)
- Green onion and sesame seeds (for garnish)
- Brown rice or quinoa (for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 1769mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1379mg
- Calcium
- 52mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.