Instant Pot Honey Tamari Chicken Stir Fry with Frozen Vegetables
A convenient pressure cooker meal featuring tender shredded chicken breast coated in a sweet-savory honey tamari sauce with steamed frozen vegetables. The Instant Pot creates perfectly cooked chicken while you prepare the vegetables separately, then everything comes together in a glossy, thickened sauce. Perfect for busy weeknight dinners when you want homemade flavor without extensive prep work. The combination of tamari, honey, and rice vinegar creates a balanced Asian-inspired sauce that coats each ingredient beautifully.
Ingredients
- 1 ½ pounds chicken breast
- ¾ cup chicken broth
- ⅓ cup tamari
- ⅓ cup honey
- ¼ cup rice vinegar
- ½ teaspoon ground ginger
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 16 ounce frozen stir fry blend vegetablesfresh vegetables1:1quality
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- 8.8 ounce precooked rice, heated per package instructions
- green onions(optional)
- sesame seeds(optional)
Instructions
- 1
Add chicken to the instant pot with broth, tamari, honey, rice vinegar, ground ginger, and garlic
- 2
Cover the instant pot, turn to sealing, and set on high pressure for 10 minutes
- 3
Place frozen vegetables in a large bowl, cover with a plate, and microwave for about 6 minutes until warmed
- 4
Quick-release pressure by turning valve from sealing to venting, then remove and shred chicken with two forks
- 5
Mix cornstarch with cold water to create slurry, then turn instant pot to saute mode
- 6
Whisk cornstarch slurry into the sauce and stir occasionally until thickened, about 3 minutes
- 7
Add shredded chicken and steamed vegetables to the thickened sauce and stir to coat
- 8
Serve over heated rice and garnish with green onions and sesame seeds if desired
Tips
Use tongs to easily remove the hot chicken breasts from the Instant Pot without splashing the sauce.
Make sure to create a smooth cornstarch slurry to avoid lumps in your finished sauce.
Steam vegetables separately to maintain their texture and prevent overcooking in the pressure cooker.
Good to Know
Refrigerate leftovers for up to 3 days in sealed containers.
Cook chicken and sauce up to 2 days ahead, then reheat and add fresh steamed vegetables.
Best served immediately while sauce is glossy and vegetables retain texture.
Common Mistakes
Don't skip the cornstarch slurry to avoid thin, watery sauce.
Use quick-release method to prevent overcooking the chicken.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
adjust cooking time
FAQ
Can I use fresh vegetables instead of frozen?
Yes, add fresh vegetables to the saute step with the chicken for about 2-3 minutes until crisp-tender.
What if I don't have tamari?
Regular soy sauce works perfectly as a substitute, though the dish won't be gluten-free.
How long will this keep in the refrigerator?
Store covered for up to 3 days, though vegetables may soften slightly upon reheating.