Quick and Easy Instant Pot Vegetable Stir Fry Recipe

Hey there! Let’s talk about stir fry, but with a modern twist—thanks to the Instant Pot! This recipe is your ticket to quick, fuss-free weeknight dinners loaded with vibrant veggies and incredible flavor. My family can’t get enough of it, and I’ll bet it’ll become a staple in your home too. What’s not to love about a meal that’s equal parts wholesome and oh-so-colorful?

If you’re looking for a speedy, healthy, and totally customizable dinner, this Instant Pot Vegetable Stir Fry is your new best friend!

Why You’ll Love This Recipe

• Fast & Easy: Get dinner on the table in under 30 minutes with minimal cleanup.
• Healthy: Packed with fresh vegetables and a flavorful sauce that’s naturally vegan and gluten-free.
• Customizable: Swap in your favorite veggies or add protein to suit your taste!

Ingredients Breakdown

Essentials:

• Vegetables: I used a mix of broccoli, bell peppers, carrots, and snap peas for this recipe, but feel free to use what you have on hand. Zucchini, mushrooms, or cauliflower would work beautifully too.
• Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. For a gluten-free option, swap this out for tamari or coconut aminos.
• Garlic & Ginger: These two are non-negotiables for that classic stir fry flavor. Fresh is best, but powdered works in a pinch.
• Honey or Maple Syrup: A touch of sweetness balances out the savory soy sauce. Use maple syrup for a vegan option.
• Sesame Oil: Adds a nutty, toasted depth. A little goes a long way!
• Cornstarch & Water: This quick slurry thickens the sauce to perfection.

Pro Tips:

• Keep your veggies cut into similar-sized pieces to ensure even cooking.
• If you love spicy food, add red pepper flakes or sriracha to the sauce for a kick.

Step-by-Step Instructions

1. Prepare your ingredients: Chop all your vegetables into bite-sized pieces and set them aside. Mix your sauce ingredients (soy sauce, honey or maple syrup, garlic, ginger, and sesame oil) in a small bowl and set aside.
2. Preheat your Instant Pot: Turn on the sauté function. Add a splash of sesame oil to coat the bottom, then toss in the garlic and ginger. Sauté for about 1 minute, just until fragrant.
3. Add the veggies: Add all your cut vegetables to the pot and stir for 2-3 minutes to slightly soften them.
4. Add the sauce: Pour the prepared sauce over the vegetables. Give everything a quick stir to coat evenly.
5. Pressure cook: Close the lid of your Instant Pot, set the valve to sealing, and cook on high pressure for 1 minute. Yes, just 1 minute—that’s all it takes for perfectly tender-crisp veggies!
6. Quick release: Perform a quick release to let out the steam. Open the lid carefully.
7. Thicken the sauce: Switch back to the sauté function. Mix the cornstarch and water to create a slurry, then stir it into the vegetables. Cook for an additional 1-2 minutes until the sauce thickens.
8. Serve & enjoy: Transfer to a serving dish, sprinkle with sesame seeds and green onions, and serve over rice or noodles for a complete meal.

Chef’s Tips and Tricks

• Don’t skip the quick release: Leaving the veggies under pressure for too long can make them overly soft.
• Make it heartier: Add tofu, tempeh, or pre-cooked chicken or shrimp to the Instant Pot just before pressure cooking for a protein boost.
• Control the crispness: If you like your veggies crunchier, sauté them longer before pressure cooking and cut the pressure cook time by 30 seconds.

Recipe Variations and Serving Suggestions

• Vegan: Stick with maple syrup and tamari for a fully vegan, gluten-free option.
• Keto-Friendly: Swap the cornstarch with xanthan gum and serve over cauliflower rice.
• Spicy Stir Fry: Add a tablespoon of chili garlic paste or sriracha to the sauce for extra heat.

Serve your stir fry with steamed rice, brown rice, quinoa, or noodles. For a fun twist, serve it over crispy wonton strips for extra crunch!

FAQs

• Can I use frozen vegetables? Yes, but reduce the pressure-cooking time to 0 minutes since frozen veggies cook faster.
• Can I store leftovers? Absolutely! Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain crispness or in the microwave for convenience.
• Can I freeze this stir fry? It’s best enjoyed fresh, but you can freeze it for up to 2 months. Just note that the veggies may become softer upon reheating.

Printable Recipe Card

I hope this Instant Pot Vegetable Stir Fry brings a little extra joy and ease to your dinner routine. Don’t forget to snap a photo and share your creation with me using #TheKitchensAid—I can’t wait to see your take on it!