Craving something colorful, nourishing, and lightning-fast? This Instant Pot Vegetable Stir Fry brings that takeout-style flavor right to your kitchen in under 30 minutes—no wok required! It’s my go-to when the fridge is full of veggies and time is not on my side. Trust me, this one’s a crowd-pleaser (even for picky eaters!).
Why You’ll Love This Recipe
I started making this stir fry on weeknights when I needed to clean out the veggie drawer and fill hungry bellies fast. The Instant Pot takes all the hustle out of stir frying—no hovering, just flavor-packed results every time.
- Quick and easy—ready in under 30 minutes
- Totally customizable with your favorite veggies
- Deliciously saucy with a hint of garlic and sesame
- Great for meal prep or meatless Mondays
- Kid-friendly and perfect for picky palates
Ingredients Breakdown
Essentials
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup sliced mushrooms
- 1 medium zucchini, sliced
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Pro Tips
- Use whatever vegetables you have—cauliflower, green beans, or cabbage work beautifully
- Add tofu or tempeh for a protein boost
- For extra heat, toss in a chopped chili or a pinch of red pepper flakes
- A splash of orange juice can add a zingy twist to the sauce
Step-by-Step Instructions
- Set the Instant Pot to Sauté mode. Add sesame oil and olive oil.
- Once hot, add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
- Add all vegetables and stir well to coat in the oil and aromatics.
- Pour in soy sauce, vinegar, hoisin sauce, and 1/4 cup water. Stir to combine.
- Cancel Sauté mode. Close the lid and set the valve to sealing. Cook on High Pressure for 0 minutes (yes, really!).
- Quick release the pressure as soon as the timer goes off.
- If you’d like a thicker sauce, turn on Sauté again and stir in the cornstarch slurry. Simmer for 1–2 minutes, until thickened.
- Serve over rice or noodles, and garnish with sesame seeds or green onions if desired.
Chef’s Tips and Tricks
- Only cook for 0 minutes to keep veggies crisp-tender; longer will turn them mushy.
- Cut veggies into uniform sizes for even cooking.
- Prep everything ahead—this dish moves fast once you start!
- Don’t skip the garlic and ginger—they make the flavor pop!
Recipe Variations and Serving Suggestions
- Add cubed tofu before cooking for a protein-packed version
- Top with crushed peanuts for crunch and flavor
- Serve alongside jasmine rice, brown rice, or rice noodles
- Switch up the sauce—try sweet chili, teriyaki, or miso ginger
- Need meat? Toss in pre-cooked chicken or shrimp after pressure cooking
FAQs
Can I make it ahead of time?
Yes! This stir fry keeps beautifully in the fridge for up to 4 days and reheats well in a skillet or microwave.
Can I use frozen vegetables?
Absolutely. Just reduce the added water slightly, since frozen veggies release more moisture during cooking.
What if I don’t have hoisin sauce?
You can skip it or sub with a little honey and extra soy sauce for a similar sweetness and depth.
Recipe Card
Prep Time: 12 minutes
Cook Time: 0 minutes (plus pressurizing time)
Total Time: 25 minutes
Ingredients:
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup sliced mushrooms
- 1 medium zucchini, sliced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch + 2 tablespoons water (optional)
Instructions:
- Set Instant Pot to Sauté. Add oils, onion, garlic, and ginger. Sauté for 2 minutes.
- Add vegetables and stir. Pour in soy sauce, vinegar, hoisin, and 1/4 cup water.
- Cancel Sauté. Seal lid and cook on High Pressure for 0 minutes. Quick release.
- For thicker sauce, turn on Sauté and stir in cornstarch slurry. Cook 2 minutes more.
- Serve warm with rice or noodles. Garnish as desired.
Nutrition: ~120 calories per serving
If you try this Instant Pot Veggie Stir Fry, I’d love to hear how it turned out! Leave a comment below, share your spin on it on Instagram (@thekitchensaid), and don’t forget to pin it for later!
