I use chicken breast marinated in coconut aminos and Chinese five spice, then broccoli, mushrooms, carrots, bok choy, and red pepper, finished in the Instant Pot at zero minutes. This is not wok stir-frying; it is an Instant Pot chicken-and-vegetable recipe with a stir-fry flavor profile and a 0-minute pressure finish.
Sauté the chicken. Zero minutes for the veggies.
Real Talk
I don't know where Chinese five spice was hiding my whole life, but it quickly became one of my all-time favorites. It's what makes this stir fry different, without being weird.
We used Whole30-compliant ingredients, specifically coconut aminos instead of soy sauce. It adds a hint of sweetness that's perfect with the five spice, which isn't spicy. I top my bowl with some Sriracha to finish it.
Why This Recipe Works
- The chicken goes in nearly done. It sautés in its marinade for about 7 minutes before the lid ever goes on.
- Zero minutes for the vegetables. They cook while the pot comes up to pressure, so they stay tender-crisp.
- Five spice twice. Half goes in the marinade and half goes over the vegetables.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup coconut aminos (or soy sauce)
- 1 tablespoon Chinese five spice
Vegetables
- 1 head of broccoli, cut into long, thin florets
- 8 ounces baby bella mushrooms, quartered
- 4 ounces matchstick carrots
- 1 pound bok choy, leaves cut in half lengthwise, white part large diced
- 1 red bell pepper, julienned
- ¼ cup green onion, thinly sliced
- 1 tablespoon Chinese five spice
Coconut Aminos or Soy Sauce
We use coconut aminos instead of soy sauce. It adds a hint of sweetness that goes well with the five spice. The version we used for Whole30 uses coconut aminos. If you need the dish gluten-free, use coconut aminos or a soy sauce/tamari that is specifically labeled gluten-free.
Long, Thin Broccoli Florets
Cut the big stalk pieces away, leaving as much stem on each floret as you can, then slice each floret into longer, thin pieces.
What Chinese Five Spice Adds
If you're not familiar with it, Chinese five spice is a blend of star anise, cinnamon, fennel, cloves, and Szechwan peppercorns. Some versions also contain ginger, nutmeg, or licorice, but that's less common.
It's warm and different without being spicy.
Why Zero Minutes
The timer is set to 0 minutes, but that does not mean the food gets no heat. The pot heats the chicken and vegetables while it comes up to pressure; as soon as full pressure is reached, the programmed cook phase ends. Then you quick-release so the vegetables stay tender-crisp.
Before serving, check the thickest pieces of chicken and make sure they reach 165°F.
If you prefer al dente vegetables, release the pressure and switch to Keep Warm as soon as the pot comes up to pressure.
How to Make an Instant Pot Stir Fry
Step 1: Marinate the chicken
Cut the chicken breasts into ¾-inch chunks.
Place the chicken in a mixing bowl.
Add the oil, coconut aminos, and 1 tablespoon of the Chinese five spice. Mix well and set it aside to marinate while you prep the vegetables.
Step 2: Prep the broccoli
Cut the large pieces of stalk away from the head of broccoli, leaving as much as possible on each floret.
Then run your knife through each floret.
You want longer, thin pieces.
Step 3: Sauté the chicken
Using the sauté setting, add the chicken and its marinade to the pot.
Cook for about 7 minutes, stirring frequently, until the chicken is nearly cooked through.
Step 4: Layer in the vegetables
Add the vegetables, starting with the mushrooms.
Then the carrots.
The bok choy.
The red pepper.
And the broccoli.
Top with the green onion and the remaining 1 tablespoon of Chinese five spice.
Step 5: Pressure cook for zero minutes
Give everything a good mix.
Lock the lid and set the timer for 0 (zero) minutes. The food keeps heating while the pot comes up to pressure, so 0 minutes does not mean 0 cooking. When full pressure is reached, quick-release, mix again, and make sure the thickest pieces of chicken reach 165°F before serving.
Tip: For more al dente vegetables, release the pressure as soon as the pot comes up to pressure.
Expert Tips
- Cut the chicken to ¾ inch. The pieces need to be nearly cooked after about 7 minutes of sautéing.
- Slice the broccoli long and thin. Thin florets cook through in the time it takes the pot to come up to pressure.
- Divide the five spice. One tablespoon in the marinade, one over the vegetables.
- Finish with Sriracha. That's how I top my bowl.
FAQs
Sauté marinated chicken for about 7 minutes until it's nearly cooked, layer the vegetables on top with more Chinese five spice, then pressure cook for 0 minutes and quick-release.
The vegetables cook as the pot comes up to pressure. For more al dente vegetables, release the pressure and switch to Keep Warm as soon as it comes up to pressure.
It's a blend of star anise, cinnamon, fennel, cloves, and Szechwan peppercorns. It gives the stir fry a warm flavor that's different without being spicy.
Yes. The recipe card lists soy sauce as an option. We use coconut aminos, which adds a hint of sweetness. If you need the dish gluten-free, use coconut aminos or a soy sauce/tamari specifically labeled gluten-free.
More Asian-Inspired Instant Pot Recipes
For more, try my Instant Pot Chicken and Broccoli Stir Fry, Pressure Cooker Creamy Chicken Ramen, Instant Pot Beef Pho, or Instant Pot Sushi Rice.
Did you make this Instant Pot Stir Fry?
Please leave a star rating and tell me how it turned out!
📖 Recipe
Instant Pot Stir Fry with Chicken and Chinese Five Spice
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 2 Tbsp. olive oil
- ¼ cup coconut aminos or soy sauce
- 2 Tbsp. Chinese five spice divided
- 1 head of broccoli cut into long, thin florets
- 8 oz. baby bella mushrooms quartered
- 4 oz carrots matchstick cut
- 1 lb. bok choy leaves cut in half lengthwise, white part large diced
- 1 red bell pepper julienned
- ¼ cup green onion thinly sliced
Instructions
- Cut chicken breasts into ¾-inch chunks. Place chicken in a mixing bowl, then add oil, coconut aminos, and 1 tablespoon of Chinese five spice. Mix well and set aside to marinate while you prep the veggies.
- Prep the broccoli: cut away the large pieces of stalk from the head of broccoli, leaving as much as possible for each floret. Then run your knife through each floret to make longer, thin pieces.
- Using the sauté setting, add chicken and marinade to the pot and cook for about 7 minutes, stirring frequently, until chicken is nearly fully cooked.
- Then add veggies to the pot, top with 1 tablespoon of Chinese five spice, and give a good mix.
- Lock the lid and set the timer for 0 (zero) minutes. The food continues heating while the pot comes up to pressure; once full pressure is reached, the programmed cook phase ends immediately.
- Once cook time is complete, quick-release the pressure. Mix again, check that the thickest pieces of chicken have reached 165°F, and serve.
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