Pressure Cooker Ginger Chicken Stir Fry

Image of Pey Galt
Rated 5.0 based on 2 customer reviews
Pressure Cooker Ginger Chicken Stir Fry
Pressure Cooker Ginger Chicken Stir Fry


  • 6 tablespoons coconut aminos
  • 4 teaspoons water
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon minced fresh ginger
  • 1½ pounds chicken breast (2 to 3 breasts)
  • 1 tablespoon oil
  • 3 cups broccoli florets
  • 1 cup snap peas
  • 1 bell pepper, chopped 
  • 1 onion, chopped
  • cooked cauliflower rice or white rice (optional)


For best results, we recommend using:


  1. Mix coconut aminos, water, garlic powder, onion powder, and ginger together in a small bowl until sauce is smooth. 
  2. Cut chicken into pieces and place in a large bowl; add ½ cup sauce and stir until chicken is coated. Allow to sit for about 3 minutes.
  3. Add oil to the inner steel pot of pressure cooker and set Sauté mode on High. 
  4. Add chicken to pressure cooker and sauté until browned, 2 to 3 minutes. 
  5. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (manual) and cook for 4 minutes on High. Press Cancel.
  6. Set steam vent to Venting to quick-release pressure. 
  7. Remove chicken from pressure cooker and drain the excess water from the inner steel pot. 
  8. Turn pressure cooker to Sauté mode on High; add broccoli, snap peas, bell pepper, onion, and the remaining sauce. Sauté vegetables until browned, about 10 minutes. 
  9. Serve chicken with just the vegetables or add cooked cauliflower rice or white rice. 
Mealthy Tip

Substitute other vegetables such as asparagus, cauliflower, or green beans for the vegetables listed. Substitute chicken thighs for chicken breast for a slightly richer flavor. Add 1 tablespoon Sriracha for a spicy twist.

Nutrition Facts

Per Serving: 468 calories; 10g fat; 33.4g carbohydrates; 60g protein; 145mg cholesterol; 590mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 468 Calories from Fat 94
% Daily Value*
Total Fat 10g 16%
Saturated Fat 2g 12%
Trans Fat 0.0g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 4.7g
Cholesterol 145mg 48%
Sodium 590mg 25%
Total Carbohydrate 33.4g 11%
Dietary Fiber 7g 30%
Sugars 11.4g
Protein 60g
Vitamin A 62% Vitamin C 285%
Calcium 9% Iron 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Image of Alli Shircliff

Alli Shircliff says:

This was a winner in our house last night! I used about 3 times the amount of ginger it calls for and also used 2 cloves garlic with the sautéed veggies.

Image of Kai Douglas

Kai Douglas says:

Used soy sauce instead of liquid aminos and white rice. Love the gingery flavors of this dish. Perfect for lunch throughout the week! Not heavy so doesn't leave me feeling lethargic for the rest of the day like some meat and rice bowls do. I'm adding this to my weekly rotation!