Instant Pot Thai Chicken Stir Fry
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Instant Pot Thai Chicken Stir Fry is a quick and easy dish that has an amazing spicy sauce, red bell peppers, onions, garlic, and ground chicken.
You can quickly make this ground chicken stir fry In an evening with very little time or energy. It’s the perfect weeknight meal for those busy nights.
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Instant Pot Thai Chicken Stir Fry
Two of my favorite things are stir-fry and Thai flavored food. I love the vegetables along with the sauce together; it just makes an incredible dinner or lunch idea. So I decided I was on a mission to make a dish with ground chicken in my instant pot that reflected the flavors I love so much. That’s when this instant pot ground chicken recipe was born. The sriracha sauce gives it a little bit of spiciness, and the lime juice gives it some tang. Plus, the Agave makes it just sweet enough to give it some extra pizzazz.
I will admit I like to go out to eat dinner with friends and family on a regular basis. But oftentimes, I feel underwhelmed by the food that we get. It’s okay, but it’s not as good as what I know I can make it home. This inspires me to continue trying out new recipes at home and learning new things. I hope you like this ground chicken stir-fry as much as I do.
If you get bored cooking at homeland, you get tired of the same old recipes; I think you’re especially going to like this Thai chicken recipe. It’s Unique, and it’s not something that most of us eat every single day. The flavors are bold and vibrant, and you can’t help but want more every time you make it. Serve it on a bed of fluffy white rice to make them you’ll go even further.
Can I Use Boneless Chicken Instead of Ground Chicken
Yes, you can make this instant pot Thai chicken stir fry with chicken breast instead of ground chicken. You’ll need to cut the chicken into bite-size pieces and sautee it in the instant pot with some oil. Once the chicken has been browned, then it will be cooked enough, and you can continue with the rest of the recipe.
Variation To Vegetables In Recipe
Here are a few of my favorite vegetables that I like to include in this chicken stir fry recipe from time to time. You can always swap out the veggies depending on what you’re filling each day.
- Snow Peas
- Broccoli
- Bean Sprouts
- Asparagus
- Tofu
- Zucchini
- Celery
- Cauliflower
- Tomatoes
Ways to Serve Up This Stir Fry
There are many things that you can serve with this chicken stir fry recipe. Feel free to serve it with all kinds of dishes that you like. Here are some ideas to get you started.
- Rice -Any kind of rice would work. You could go with fried rice, white rice, brown rice, cauliflower rice, or any other combination that you enjoy. Rice is a great filler and keeps you satisfied.
- Egg Rolls – I love including a few egg rolls on the side of my stir fry. Sometimes I will buy prepackaged egg rolls, and other times I will make that myself. Either way, consider adding some to your meal.
- Salad – Something that you can never have too much of is a fresh Garden salad. You don’t have to go crazy with toppings and cheese and everything like that. You can simply use lettuce, tomatoes, carrots, and other light and refreshing vegetables.
- Fruit – Nothing completes a meal better than some fresh fruit. Enjoy this stir-fry with a side of sliced strawberries, fresh watermelon, or any other fruit salad that you have in mind.
Ingredients
I think you’ll find that the ingredients this instant pot Thai chicken stir fry go together beautifully. The aroma of them cooking is enough to make you drool. I can’t wait for you to take that first fight to see how much you enjoy it.
- 2 Tbsp: fresh-squeezed lime juice
- 2 Tbsp: fish sauce
- 2 Tbsp: Sriracha Sauce
- 2 Tbsp: soy sauce
- 1 Tbsp: agave
- One large onion, cut into slivers
- Two red bell pepper, cut into thin strips
- 2 tbsp grapeseed oil, 1 tbsp. Used at two different times.
- 1 Tbsp large minced garlic
- 1 cup Thai basil leaves
- 1 1/2 lb. lean ground chicken
How to Make Instant Pot Thai Chicken Stir Fry
First Step: In a small bowl, add the lime juice, fish sauce, Sriracha Sauce, soy sauce, and Agave nectar. Whisk to combine Thai sauce, and set to the side.
Second Step: Prep your onion and red peppers into thin slices and set to the side.
Third Step: Turn the Instant Pot to saute’ add the oil, allow to heat up that way, the chicken does not stick to the bottom of the pot.
Fourth Step: Add the garlic and cook the garlic for 1-2 minutes or just until it’s fragrant.
Fifth Step: Add the onion and bell pepper strips to the instant pot and cook for 4 minutes, stirring often.
Sixth Step: Remove the onion mixture from the Instant Pot and set it to the side.
Seventh Step: Add the other teaspoon of oil to the Instant Pot
Eighth Step: Then add the ground chicken and cook for 3-4 minutes, breaking apart with a turner as it cooks. Make sure it is fully cooked. Once done, turn your saute feature off.
Ninth Step: Add the vegetables back into the Instant pot, and the sauce, stirring to combine.
Tenth Step: Place the lid on the Instant pot and seal the vent.
Eleventh Step: Set the timer for 2 minutes on manual high pressure.
Twelfth Step: Release pressure from the vent carefully.
Thirteenth Step: Add your diced Thai basil and stir to combine.
Fourteenth Step: Allow sitting for 4 minutes. Serve and enjoy!
Enjoy!
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Instant Pot Thai chicken stir fry
Ingredients
- Sauce
- 2 Tbsp: fresh-squeezed lime juice
- 2 Tbsp: fish sauce
- 2 Tbsp: Sriracha Sauce
- 2 Tbsp: soy sauce
- 1 Tbsp: agave
- 1 large onion, cut in slivers
- 2 red bell pepper, cut in thin strips
- 2 Tbsp grapeseed oil, 1 tbsp. Used at 2 different times.
- 1 Tbsp large minced garlic
- 1 cup Thai basil leaves
- 1 1/2 lb. lean ground chicken
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Instructions
- In a small bowl add the lime juice, fish sauce, Sriracha Sauce, soy sauce, and Agave nectar. Whisk to combine Thai sauce, and set to the side.
- Prep your onion and red peppers into thin slices and set to the side.
- Turn the Instant Pot to saute’ add the oil, allow to heat up that way the chicken does not stick to the bottom of the pot.
- Add the garlic and cook the garlic for 1-2 minutes or just until it’s fragrant.
- Add the onion and bell pepper strips to the instant pot and cook for 4 minutes, stirring often.
- Remove the onion mixture from the Instant Pot and set it to the side.
- Add the other teaspoon of oil to the Instant Pot
- Then add the ground chicken and cook for 3-4 minutes, breaking apart with a turner as it cooks. Make sure it is fully cooked. Once done turn your saute feature off.
- Add the vegetables back into the Instant pot, and the sauce, stirring to combine.
- Place the lid on the Instant pot and seal the vent.
- Set the timer for 2 minutes on manual-high pressure.
- Release pressure from the vent carefully.
- Add your diced Thai basil and stir to combine.
- Allow sitting for 4 minutes.
Nutrition
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If you are becoming accustomed to using your instant pot, I think you’re really going to enjoy these recipes. Even if you don’t have a lot of experience with your pressure cooker, I’m confident you can easily make each one of these recipes.
Instant Pot Roast – Making a roast has never been easier! You can make the roast and veggies right in your instant pot.
Instant Pot Cashew Chicken – Another favorite dish of mine is instant pot cashew chicken. I love how hard it is and the incredible crunch from the cashews.
Instant Pot Chinese Beef – If you love beef stir fry, I know you’re going to love this Instant Pot Chinese beef. It has incredible flavors and lots of veggies.
Instant Pot Crack Chicken – Once you taste this instant pot crack chicken, you’ll understand why it has its name. It’s absolutely insanely good.
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