Ingredients
Scale
- 2 skinless chicken breasts or 3-4 skinless chicken thighs, cut into small chunks
- 1 head of broccoli, cut into florets
- 2 red bell peppers, sliced thin
- 4 oz mushrooms, sliced thin
- 1 bag of snap peas
- 2 tbs sesame oil
- 1/2 cup of cashews
STIR FRY SAUCE
- 1/2 cup coconut aminos
- 1 tsp ginger powder
- Juice of 1 lime
- 2 tbs rice vinegar
- 1/2 cup of chicken broth
- Pinch of red pepper flakes
- 1 tbs arrowroot powder
Instructions
- Set your Instant Pot to SAUTE mode. Add the oil once the display reads HOT. Add the chicken and brown on all sides (5 minutes).
- Stir in the veggies and sauce. Seal the lid and set the timer for 15 minutes*. Once the timer goes off to indicate is done, place a kitchen towel over the top of the Instant Pot and do a quick release.
- Serve over cauliflower rice !
Notes
- If you have frozen chicken - NO PROBLEM. Simply add everything to the pot and add 5 minutes to the cook time. And allow for a natural release (not a quick one). Ensure chicken is cooked through with a meat thermometer (165F).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Asian-Inspired
Keywords: whole30, paleo, chicken stir fry, instant pot