Instant Pot Stir Fry Vegetables
Looking for an easy way to cook stir fry veggies for dinner? You’re going to love this instant pot stir fry vegetables. It cooks up easily in just a few short minutes for a tasty and satisfying side dish.
Servings 6
Calories 139kcal
Ingredients
Stir Fry Sauce
- ½ cup vegetable broth low sodium
- ⅓ cup soy sauce
- 1 tablespoon miso
- 1 tablespoon brown sugar
- 1 teaspoon dark sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon red chili flakes
Stir Fry Veggies
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 1 inch piece ginger grated
- 1 small white onion diced large pieces (about 1 heaping cup)
- 1 large carrots sliced ⅛ inch thick on a bias (about 1 ½ cup)
- 1 medium red bell pepper cut into large diced pieces (about 1 cup)
- 5-6 large mushrooms quartered
- 1 cup baby corn cut into half inch pieces
- 2 cups snow peas trimmed and cut in half on a bias (about 8 ounces)
- 2 cups bean sprouts (about 4 ounces)
- 1 tablespoon water
- 1 tablespoon cornstarch
- Green onion sesame seeds, or chili flakes for garnish
Instructions
- Combine the broth, soy sauce, miso, brown sugar, sesame oil, and red chili flakes together. Mix well.
- Prep all the vegetables as listed in the ingredient list.
- Heat the oil using the saute setting of the instant pot. When hot add onion and cook, stirring frequently, just until slightly soft about 2-3 minutes. Add garlic and ginger and cook just until fragrant. Turn off the saute setting.
- Add carrots, bell pepper, mushrooms, and baby corn and stir to coat with oil. Add stir fry sauce and mix well. Cover with the lid. Set to cook using the low pressure setting for 2-3 minutes. Release pressure immediately and change the cook method to saute.
- Whisk together water and cornstarch and stir into the pot. Add snow peas and cook for two minutes. The snow peas will soften and sauce will thicken up. Add the bean sprouts just before serving and toss everything together. Serve immediately with garnish of choice.
Notes
Be sure to check out the post above for substitutions, variations, serving suggestions, and storage information.
- Cut the Veggies Properly. The onions, bell pepper, and mushrooms can be cut fairly chunky but make sure to slice your carrots thin. Aim for ⅛” - ¼”. This way they will cook in the instant pot in the shortest amount of time in order to keep the other veggies from cooking too much.
- The Instant Pot Needs Liquid to Cook. The ingredients in the stir fry sauce combined equal right around one cup of liquid This is the amount needed by your Instant Pot to function properly. Make sure if you are eliminating any ingredients you are replacing them with something else.
- Release the Pressure Immediately. Do not allow it to depressurize naturally. Your veggies will be severely overcooked.
Nutrition
Calories: 139kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 921mg | Potassium: 413mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3167IU | Vitamin C: 54mg | Calcium: 37mg | Iron: 2mg