INSTANT POT CHICKEN STIR FRY│BUSY WORK Week Recipe│Who Needs TAKEOUT│Dining With Tara



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


INSTANT POT CHICKEN STIR FRY│BUSY WORK Week Recipe│Who Needs TAKEOUT│Dining With Tara
I love a super fast recipe that is not only super delicious, but packed full of nutritious ingredients. This entire meal comes together faster than placing an order at your favorite takeout restaurant. This is a one pot wonder at its finest – fully customizable for your vegetable preferences. What is your favorite takeout food? Let me know in the comments below! Thanks so much for watching.

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INGREDIENTS:
1 cup rinsed and drained White Basmati Rice (may substitute any other white rice, pearl couscous or quinoa)
1 cup Filtered Water
1 pound Chicken Breast cut into thin strips
1 cup Broccoli
1 Green Pepper
1 Red Pepper
⅓ cup Baby Corn
1 cup Snow Peas
¼ cup Soy Sauce
¼ cup Oyster Sauce
¼ cup Rice Wine
⅓ cup Garlic Broth (may substitute chicken or vegetable stock)
⅛ teaspoon Sriracha Powder (optional but recommended)
3 Garlic Cloves
1 Shallot
¼ cup Dark Soy Sauce (optional)
Drizzle of Avocado Oil

INSTRUCTIONS:
1. chop shallots and mince garlic. chop broccoli and cut or chop peppers. Set Instant Pot to saute on HIGH and add a drizzle of avocado oil. Add shallots and cook while stirring for 30 seconds. Add garlic and saute for 30 seconds. Add chicken and sriracha powder and stir to brown chicken for 30-45 seconds. Add rice wine, soy sauce and broth. De-glaze the bottom of the pan. Add trivet to the pot. put rice in a heat proof bowl with water and put on top of trivet. Press cancel and set for HIGH pressure for 4 minutes. Allow 10 minutes of natural pressure with IP, then perform a fast release.
2.
Remove the rice from the IP and set aside. Remove trivet. Keep IP on keep warm setting. Add all veggies to the pot, along with dark soy sauce. Stir and then cover for 5 minutes. If softer veggies are desired, keep covered for 5 more minutes or turn pot to saute for 3-5 minutes. If thicker sauce is desired add a cornstarch slurry and bring pot to a simmer for 2-3 minutes. put up delicious meal and enjoy!

STOVE-TOP INSTRUCTIONS:
1. Cook rice according to package instructions on the stove. chop shallots and mince garlic. chop broccoli and cut or chop peppers. Add a drizzle of avocado oil to a wok or fry pan. Add shallots and cook while stirring for 30 seconds. Add garlic and saute for 30 seconds. Add chicken and sriracha powder and stir to brown chicken for 30-45 seconds. Add rice wine, soy sauce and broth. De-glaze the bottom of the pan. Bring to a simmer and add all veggies to the pan, along with dark soy sauce. Stir, reduce heat to low, and then cover for 5-10 minutes, or until chicken is cooked through and vegetables are tender. If thicker sauce is desired add a cornstarch slurry and bring pan to a simmer for 2-3 minutes. put up delicious meal and enjoy!

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