Instant Pot Thai chicken stir fry is a ground chicken recipe that is seasoned with Thai flavors and full of rich vegetables. Serve this ground chicken stir fry with a bed of rice!
Ingredients
Sauce
2Tbsp: fresh-squeezed lime juice
2Tbsp: fish sauce
2Tbsp: Sriracha Sauce
2Tbsp: soy sauce
1Tbsp: agave
1large onion, cut in slivers
2red bell pepper, cut in thin strips
2Tbspgrapeseed oil, 1 tbsp. Used at 2 different times.
1Tbsplarge minced garlic
1cupThai basil leaves
1 1/2lb.lean ground chicken
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.