Easy Instant Pot Vegetable Stir Fry filled with hearty vegetables, covered in a sweet and savory sauce. Serve this over rice or noodles!
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Easy dinners are exactly what I am looking for on busy weeknights! Whether we have soccer, ballet, or church activities we still need to get dinner on the table in a jiffy!
Instant pot recipes are some of my favorites because for the most part I can just throw everything in and let the instant pot do the work!
Some of our favorite stir fry recipes to make is broccoli pork stir fry or this Italian dressing chicken stir fry! Both are one pot meals with little prep time!
HOW TO MAKE INSTANT VEGETABLE STIR FRY
INGREDIENTS:
Ingredients for the stir fry:
- Extra-virgin olive oil. My go-to oil. You can use any type of oil you prefer.
- First round of Vegetables. Onions, red bell pepper, and carrots.
- Minced ginger. I found a squeezable bottle of this which is perfect for when you don’t use a lot of fresh ginger!
- Second round of vegetables: White button mushrooms, whole miniature corn, fresh snow peas.
Ingredients for the sauce:
- Hoisin sauce. A dark, thick sauce that is sweet and salty.
- Water. Adds a little extra liquid to the sauce.
- Rice vinegar. This was super easy to find in the grocery store. It was also my first time buying it but now I have it, I can definitely use it a lot more!
- Brown sugar. Adds a slight sweet flavor that balances well with the hoisin sauce.
DIRECTIONS:
- Combine all of the sauce ingredients in a small bowl until well combined. Put aside.
- In the Instant Pot press the sauté button and add olive oil. Once hot add the chopped onion, pepper, carrots and ginger, then stir. Cook for 5 minutes.
- Add the sauce, the mushroom and miniature corn. Give it a stir.
- Close the lid of the instant pot, select high pressure and press the manual button, put 5 minutes.
- When done release pressure immediately. Open the lid carefully, press sauté and add the snow peas.
- Mix well and continue to cook for 2 minutes.
- Serve over rice or noodle if desired. Try this instant pot basmati rice!
NOTES & STORAGE:
- Optional garnishes: Coriander, sesame seeds, lime, Sriracha sauce.
- STORAGE: The dish will keep up to 2 days in the fridge, but it’s better to eat the same as the veggies will get soggy.
- For more protein you can add tofu or chickpeas.
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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Instant Pot Vegetable Stir Fry
Ingredients
- FOR THE STIR FRY:
- 1 tablespoon extra-virgin olive oil
- 1 large onion chopped
- 1 red bell pepper chopped in cubes
- 2 carrots peeled and sliced
- 1 tablespoon minced ginger
- 1 package 8oz white mushroom, cleaned and cut in half
- 1 can 14oz whole miniature corn
- 1 cup fresh snow peas
- FOR THE SAUCE:
- ¼ cup hoisin sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
Instructions
- Combine all of the sauce ingredients in a small bowl until well combined. Put aside.
- In the Instant Pot press the sauté button and add olive oil. Once hot add the chopped onion, pepper, carrots and ginger, then stir. Cook for 5 minutes.
- Add the sauce, the mushroom and miniature corn. Give it a stir.
- Close the lid of the instant pot, select high pressure and press the manual button, put 5 minutes.
- When done release pressure immediately. Open the lid carefully, press sauté and add the snow peas.
- Mix well and continue to cook for 2 minutes.
- Serve over rice or noodle if desired
Notes
- Optional garnishes: Coriander, sesame seeds, lime, Sriracha sauce.
- STORAGE: The dish will keep up to 2 days in the fridge, but it’s better to eat the same as the veggies will get soggy.
- For more protein you can add tofu or chickpeas.
Nutrition
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