Instant Pot Stir Fry with Vegetables
A fast stir fry made in the Instant Pot with your choice of chicken, tofu, or shrimp and a sweet-savory hoisin tamari sauce.
Servings: 6
Calories: 360kcal
Equipment
- Instant Pot (6-qt)
- Mixing bowl + whisk
- Cutting board + knife
- Large pot (to cook ramen)
- Colander
- Tongs or spatula
Ingredients
- Sesame seeds cilantro, lime wedges, sriracha
Choose Your Protein (pick one):
- 1 lb chicken breast or thighs cut into bite-sized pieces
- 14 oz extra-firm tofu pressed and cubed about ½-inch
- 1 lb shrimp peeled and deveined
- Or skip protein for a vegetable-only version
Vegetables:
- 1 onion finely chopped
- 2 cups broccoli florets
- 8 oz baby corn drained
- 250 g ramen noodles cooked and rinsed discard seasoning packet
Sauce:
- ½ cup tamari or soy sauce
- 2 tablespoon hoisin sauce
- ¼ cup rice vinegar
- 2 tablespoon sesame oil
- 2 tablespoon brown sugar or maple syrup
- 1 teaspoon garlic powder or 2 cloves minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated
Other:
- 1-2 tablespoon neutral oil vegetable avocado, or canola
Optional thickener:
- 1 tablespoon cornstarch + 2 tablespoon cold water slurry
Optional toppings:
- Sesame seeds cilantro lime wedges, srira
Instructions
- Whisk together tamari, hoisin, rice vinegar, sesame oil, brown sugar, garlic, and ginger. Set aside.
- Optional: marinate your protein in a few spoonfuls of sauce for 15-30 minutes.
- Cook ramen according to package directions. Drain and rinse with cold water. Set aside.
- Turn Instant Pot to Sauté. Add neutral oil and cook onion 3-4 minutes until softened.
- Add your protein: For chicken, cook 5-7 minutes stirring occasionally until mostly cooked through and lightly browned. For tofu, cook 4-6 minutes stirring gently until lightly browned (let it sit undisturbed 30-60 seconds before stirring). For shrimp, cook 2-3 minutes until just pink. For vegetable-only, skip to next step.
- Stir in broccoli and baby corn. Pour in sauce and toss well.
- Finish one of two ways: Sauté-only: cook 3-5 minutes until broccoli is crisp-tender. Pressure: cancel, pressure cook 1 minute on High, then quick release immediately. Turn Sauté on if needed to simmer 1-2 minutes.
- Toss in cooked ramen. Stir until everything is coated.
- Serve with optional toppings.
Notes
- Quick release matters. It keeps broccoli from turning soft if you pressure cook.
- For chicken, make sure pieces are bite-sized and even. Thighs stay juicier than breasts.
- For crispier tofu, pat it dry and let it sit undisturbed in the pot briefly before stirring.
- For shrimp, don't overcook—just until pink.
- For thicker sauce, stir in the cornstarch slurry on Sauté and cook 30-60 seconds.
- For gluten-free, use tamari and gluten-free ramen noodles.
Nutrition
Calories: 360kcal | Carbohydrates: 39g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 1mg | Fiber: 3g | Sugar: 8g | Iron: 3mg
