Instant Pot Stir Fry with Chicken and Chinese Five Spice

Instant Pot chicken stir fry with colorful vegetables served in a bowl

Instant Pot Stir Fry with Chicken and Chinese Five Spice

Super simple stir fry with a completely addictive flavor profile.

Course Main Course

Cuisine American, Chinese

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 231kcal

Author Gary White

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.

Notes

Zero-minute pressure cook: The vegetables cook while the pot comes up to pressure. Quick-release as soon as the cooker reaches pressure so they stay tender-crisp.

Whole30 and gluten-free: The version we use for Whole30 is made with coconut aminos. If you need the dish gluten-free, use coconut aminos or a soy sauce/tamari that is specifically labeled gluten-free.

Nutrition