Ingredients

The following ingredients have 6 Servings
  • 2 lbs (2 large) chicken breasts (fresh or frozen)
  • 1 cup + 4 tbsp cold water
  • 1/3 cup soy sauce (I used Bragg's liquid aminos)
  • 1/3 cup maple syrup or honey
  • 2 large garlic cloves (grated)
  • 2 inch ginger (grated)
  • 5 tbsp cornstarch
  • 12 cups stir fry vegetables (frozen)
  • Green onion and sesame seeds (for garnish)
  • Brown rice or quinoa (for serving)

Instruction

  • Start by cooking rice or quinoa on the stove or second Instant Pot as per package instructions.
  • In Instant Pot, add 1 cup water, soy sauce, maple syrup, garlic, ginger and place chicken breasts on top.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: fresh chicken - 10 minutes, frozen chicken - 15 minutes.
  • When display says OFF, let Instant Pot bring pressure down on its own for 10 minutes and then turn steam release valve to Venting position until the float valve drops down (if it hasn't dropped down already).
  • Open the lid and using 2 forks, shred chicken breasts coarsely right in the pot. Alternatively, you can remove the meat, dice and return to Instant Pot.
  • Press Saute on Instant Pot. In a small bowl, whisk together 4 tbsp of cold water with cornstarch. Add immediately to the pot, stir and cook until thickened.
  • Add frozen vegetables and keep cooking on Sauté until veggies are heated through, stirring every few minutes minute. Will take about 7-10 minutes.
  • Serve stir fry hot over quinoa or brown rice, garnished with sesame seeds and green onion.