Quick and Easy Instant Pot Vegetable Stir Fry Recipe

### Hey there, friend!

If you’re on the hunt for a quick and vibrant dinner that’s packed with flavor and comes together in no time, you’re in for a treat! This Instant Pot Vegetable Stir Fry is a lifesaver on busy weeknights and brings the best of takeout vibes right into your kitchen. It’s colorful, satisfying, and healthy—plus, it works with whatever veggies you’ve got hanging out in the fridge. Let’s face it, we all love a little Instant Pot magic!

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### **Why You’ll Love This Recipe**
– **Quick and Easy:** Done in under 30 minutes, this is perfect for weeknights when you’re racing the clock.
– **Budget-Friendly:** It turns affordable, humble veggies into a five-star stir fry.
– **Customizable:** Use up those leftover veggies or mix in your favorites!
– **Healthy and Wholesome:** A colorful plate that’s as good for your body as it is for your taste buds.

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### **Ingredients Breakdown**

#### **Essentials**
– **Mixed Vegetables (4 cups):** A delightful combo of broccoli, bell peppers, carrots, snow peas, and mushrooms works beautifully. Use fresh or grab a frozen mix!
– **Garlic (3 cloves, minced):** Fresh garlic gives this dish a pop of flavor.
– **Soy Sauce (¼ cup):** Provides the umami base. Feel free to sub with tamari for a gluten-free option.
– **Sesame Oil (2 tsp):** Classic stir fry ingredient for rich nuttiness.
– **Honey (1 tbsp):** A touch of sweetness to balance the savory notes. For a vegan version, swap for agave or maple syrup.
– **Cornstarch (1 tbsp) + Water (2 tbsp):** This creates that signature glossy stir fry sauce.
– **Cooked Rice or Noodles:** Serve with jasmine rice, brown rice, or even lo mein for a hearty meal.

#### **Pro Tips**
– Use **fresh ginger** for an aromatic twist—grate about 1 tsp directly into your sauce.
– Not a fan of soy? Coconut aminos work wonderfully!

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### **Step-by-Step Instructions**

#### **Step 1: Prep Your Vegetables**
Wash and chop your veggies into bite-sized pieces. Broccoli florets, julienned bell peppers, sliced carrots, and halved mushrooms make a fantastic mix.

#### **Step 2: Start Instant Pot**
Turn the Instant Pot to sauté mode and add sesame oil. Let it warm for about 1 minute, then toss in the minced garlic. Sauté for 1-2 minutes until fragrant, but be careful not to let it burn.

#### **Step 3: Add Vegetables and Sauce Base**
Dump in the mixed vegetables and pour soy sauce and honey over the top. Stir everything together to coat the veggies evenly.

#### **Step 4: Pressure Cook**
Cancel sauté mode. Seal the Instant Pot lid and cook on high pressure for **0 minutes** (yes, zero—this just warms the veggies without overcooking them!). Quick release the pressure as soon as the timer is done.

#### **Step 5: Thicken the Sauce**
In a small bowl, whisk together cornstarch and water to make a slurry. Switch the Instant Pot back to sauté mode, and stir the slurry into the vegetables. Cook for 1-2 minutes until the sauce thickens to a glossy perfection.

#### **Step 6: Serve and Enjoy**
Turn off the Instant Pot and serve the veggie stir fry over rice or noodles. Sprinkle with sesame seeds or chopped green onions for a finishing touch.

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### **Chef’s Tips and Tricks**
– **Texture is Key:** Timing is everything. Using pressure cook for zero minutes keeps the veggies crisp-tender instead of mushy.
– **Make it Spicy:** Add a drizzle of sriracha or a pinch of red pepper flakes for heat lovers.
– **Batch Cooking:** Double the sauce ingredients and keep extra sauce in the fridge for up to a week—it’s amazing on everything!

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### **Recipe Variations and Serving Suggestions**
– Add **tofu** or **tempeh** for protein, or toss in some shredded cooked chicken if you’re not vegetarian.
– Switch up the base! Try serving it with **cauliflower rice**, quinoa, or zoodles for a low-carb option.
– Feeling extra festive? Pair this with crispy spring rolls or a side of wonton soup for a homemade “takeout” night.

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### **FAQs**

**Q: Can I use frozen vegetables?**
A: Absolutely! No need to thaw them; just toss them right in. You might need to sauté a bit longer after pressure cooking to reduce any extra water.

**Q: How do I store leftovers?**
A: Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a stovetop skillet for the best texture.

**Q: Can I make this soy-free?**
A: Yes! Coconut aminos or liquid aminos are great substitutes for soy sauce.

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Let me know how your stir fry turns out in the comments below! Don’t forget to snap a photo of your dish and tag me on Instagram with #TheKitchensAid. I can’t wait to see your creations!