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Let me share my go-to instant pot stir fry recipe that'll save your weeknight dinners. I've perfected this quick, easy meal over countless busy evenings. Packed with vibrant veggies and your choice of protein, this dish bursts with flavor in every bite. Best part? Minimal prep time and cleanup required. You'll love how customizable and foolproof this recipe is. Whether you're a novice cook or seasoned chef, prepare to be amazed by how effortlessly delicious meals come together in your pressure cooker.
Essential Ingredients for a Delicious Stir Fry
- Protein: Essential for adding substance and flavor to the stir fry, providing a satisfying and hearty main component to the dish.
- Mixed vegetables: Bring color, texture, and a variety of nutrients to the stir fry, enhancing both the visual appeal and nutritional value.
- Soy sauce: Infuses the dish with a savory umami flavor, adding depth and richness to the overall taste of the stir fry.
- Garlic: Provides a pungent and aromatic flavor to the stir fry, enhancing the overall taste profile with its distinctive taste.
- Ginger: Adds a warm and spicy kick to the stir fry, complementing the other flavors and bringing a unique zing.
- Oil: Helps to cook and sauté the ingredients evenly, preventing sticking and ensuring a well-cooked and flavorful stir fry.
Read more: Instant Pot Beef Stir Fry Recipe Guide
Kitchen Tools Required for Making Stir Fry in an Instant Pot
- Instant Pot: Essential for pressure cooking the stir fry quickly and efficiently.
- Knife: Needed for cutting and preparing the protein and vegetables for the stir fry.
Instant Pot Stir Fry Recipe Guide
Equipment
- Instant Pot
Ingredients:
- 1 lb protein (chicken, beef, tofu)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons oil
- Salt and pepper to taste
Read more: Instant Pot Stir Fry Chicken Recipe
Instructions:
- Set your Instant Pot to sauté mode and heat the oil.
- Add the protein and cook until browned.
- Add the garlic and ginger, cook for another minute.
- Pour in the soy sauce and mix well.
- Add the mixed vegetables and stir to combine.
- Close the Instant Pot lid, set to manual high pressure for 0 minutes.
- Quick release the pressure and open the lid.
- Season with salt and pepper to taste.
- Serve hot over rice or noodles.
Nutrition value:
Keywords:
Preparing and Storing Stir Fry for Later
Make Ahead Instructions
- Cook the stir fry as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the stir fry as directed in the recipe.
- Let it cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
When making this stir fry recipe, try adding a splash of rice vinegar for a tangy twist that enhances the overall flavor profile.
Read more: Chicken and Cauliflower Rice Stir Fry Recipe
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