Instant Pot Chicken and Broccoli Stir Fry
Instant Pot Cashew Chicken Stir Fry - a popular Chinese takeout favorite made easily in the pressure cooker in under 30 minutes! Perfect for busy weeknights.
Ingredients
- 1 1/4 lb chicken thighs or breasts, cut into 1 inch pieces
- sea salt and black pepper as needed
- 1-2 tablespoons coconut oil or olive oil
- 3 1/2 cups broccoli florets
- 1/3 cup very thinly sliced or grated carrots
- 1 tablespoon arrowroot starch or cornstarch , or 1 teaspoon xanthan gum for low carb
- 2 tablespoons water plus more as needed to thin out sauce
SAUCE and MARINADE
- 6 tablespoons gluten free tamari can also use low sodium-soy sauce coconut aminos for paleo version
- 1 1/2 tablespoon oyster sauce leave out for low carb & use fish sauce instead
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon coconut sugar use low carb sweetener like erythritol, stevia or monk frui for low carb
- 1/2 teaspoon Mirin Chinese cooking wine or Dry Sherry (omit for paleo & keto version)
- 1/2 teaspoon fresh minced ginger
- 2 cloves garlic minced
- 1/3 - 1/2 cup water OR chicken broth
Optional
- red pepper chili flakes
- toasted sesame seeds
- 1 green onion sliced thinly
Instructions
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In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sweetener (if using), Mirin (if using), ginger and garlic for the sauce. Set aside.
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Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
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Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
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Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
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Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
Add the broccoli and carrots and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
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Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.