Best Ever Instant Pot Stir Fry

This delicious, wholesome and easy stir fry can be made in the Instant Pot in a snap!

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Nourishing Foundations


  • 1 TBSP Sesame seed oil
  • 1 TBSP Nut Butter of choice
  • 2 tsp ginger freshly grated Dorot frozen cubes or ginger powder
  • 4 tsp minced garlic or 1 cube Dorot frozen garlic
  • 2 TBSP honey Omit if following Whole 30
  • 2 TBSP Apple Cider Vinegar
  • 1/2 cup Coconut Aminos
  • 1 tsp Chinese 5 spice
  • 1 tsp Esther's Gourmet salt or sea salt
  • 1 tsp sea salt
  • 1 ⁄2 onion chopped
  • 1 lb Protein of Choice chicken, beef, Tofu, Tempeh Cut into bite sized chunks
  • 2-4 cups frozen veggies of choice Use frozen stir fry veggies or mix/match whatever you have on hand
  • 1 ⁄4 cup water
  • 16 oz Rice of choice (white brown rice or riced cauliflower


  1. Combine Sesame seed oil, nut butter, ginger, garlic, honey, apple cider vinegar, coconut aminos, Chinese 5 Spice and salt in blender (or blend by hand).

    Using the sauté function of your Instant Pot, heat oil (we suggest sesame seed oil, if you have it) and sauté onion for ~3 minutes.

    Add protein of choice and sauté for another 2 minutes.

    Pour stir fry sauce over protein/onions.

    Use the “Manual” button to cook on “high pressure” for 15 minutes.

    When finished, de-pressure and add frozen vegetables of choice.

    Once again, use sauté button to cook all ingredients together, stirring enough that vegetables are thoroughly heated.

    Once vegetable/meat mixture is thoroughly heated (take care not to overcook the vegetables), serve over rice of choice (white, brown or riced cauliflower). Increase the amount of rice used to stretch this dish!