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chicken stir fry in brown 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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 231kcal
Author Gary White


  • 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


  • 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.
  • Tip for prepping 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 sauté setting – Add chicken and marinade to pot and cook for about 7 minutes, stirring frequently, until chicken is nearly fully cooked.
  • Then add veggies to pot and top with 1 tablespoon of Chinese five spice, then give a good mix. 
  • Lock lid and set timer for 0(zero) minutes. 
  • Once cook time is complete, quick-release pressure. Mix again and serve.


If you're wondering why the time is set to zero minutes, it's because the veggies will cook as the pot comes up to pressure.
If you prefer al dente veggies, go ahead and release the pressure and switch to "keep warm" as soon as it comes up to pressure.


Calories: 231kcal | Carbohydrates: 13g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 375mg | Potassium: 1059mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5885IU | Vitamin C: 115.3mg | Calcium: 135mg | Iron: 3mg