Instant Pot Vegetable Stir Fry
Easy Instant Pot Vegetable Stir Fry filled with hearty vegetables, covered in a sweet and savory sauce. Serve this over rice or noodles!
Servings 4
Calories 191kcal
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
Serving: 1g | Calories: 191kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 277mg | Fiber: 4g | Sugar: 16g