Best Easy Instant pot Stir Fry vegetables recipe
Instant pot stir fry vegetables – Stir-fry recipes have earned their place as timeless favorites in kitchens worldwide. The sizzling symphony of vibrant veggies, aromatic spices, and savory sauces is not just a feast for your taste buds but also a treat for your senses. And today, we’re diving into the world of speedy and scrumptious stir-fry veggies with a twist – the Instant Pot!
In a world where time is of the essence and taste should never be compromised, our easy Instant Pot Stir Fry Vegetables recipe comes to the rescue. It’s a busy weeknights culinary delight that marries the convenience of modern technology with the flavors of traditional stir-fry, delivering a dish that’s nothing short of spectacular.
Imagine colorful bell peppers, crisp broccoli, and tender snap peas, all dancing harmoniously in a pool of savory sauce, without a hint of dairy. Whether you’re an Instant Pot enthusiast or a novice, this recipe promises a fuss-free journey to a delicious destination.
Join us as we unlock the secrets to creating a symphony of flavors in your Instant Pot, making each vegetable burst with its natural brilliance. Get ready for a whirlwind adventure in your kitchen, and let’s make this Instant Pot Stir Fry Vegetables recipe your new go-to for quick and wholesome meals.
So, tie on your apron, grab your Instant Pot or pressure cooker, and let’s embark on a flavorful journey that’s as delightful to cook as it is to savor! Let’s dive into this must-try dish that will have your family and friends asking for seconds and thirds.
What we’re covering in this Instant Pot Stir Fry Vegetables recipe
- What is stir fried vegetables
- Instant pot stir fry vegetables ingredients
- Tips and tricks for making the best instant pot stir fry vegetables
- Delicious dairy free Instant Pot Stir fry recipe
- How to make stir fry vegetables in Crockpot
- How to make stir fry veggies on the stovetop
- Chinese Stir fry sauce recipe with gluten free stir fry sauce
- Delicious ways to serve vegetarian stir fry vegetables
- How to cook Frozen vegetables for stir fry
- Delicious extra veggies and ingredients to add to stir fry vegetables
- How to store, freeze, and reheat low carb stir fry recipes
- Instant pot stir fry cooking FAQs
- FAQs
What is stir fried vegetables
Stir-fried vegetables are a popular and delicious dish in many cuisines, particularly in Asian cooking. It involves cooking a variety of vegetables in a hot pan or wok with a small amount of oil while constantly stirring or tossing them. The high heat and quick cooking process result in vibrant, crisp-tender vegetables with a slightly charred flavor.
Here’s a basic process for making stir-fried vegetables:
1. Ingredients: You can use a wide range of vegetables for stir-frying, such as bell peppers, broccoli, carrots, snap peas, mushrooms, bok choy, and more. You can choose a combination that suits your taste.
2. Preparation: Wash and chop the vegetables into bite-sized pieces. It’s essential to cut them uniformly to ensure even cooking.
3. Heat the Wok or Pan: Heat a wok or a large, deep skillet over high heat. Add a small amount of oil, typically a high-heat oil like vegetable oil or peanut oil. Sesame oil can also be added for flavor.
4. Stir-Fry: Add the vegetables to the hot oil. Stir or toss them continuously to prevent burning and ensure even cooking. You can also add minced garlic, ginger, or other seasonings at this stage for extra flavor.
5. Sauce: Many stir-fried vegetable recipes include a sauce made from soy sauce, oyster sauce, hoisin sauce, or other condiments. You can add this sauce to the vegetables to coat them and infuse them with flavor.
6. Cooking Time: The cooking time depends on the type and thickness of the vegetables. Typically, stir-frying takes only a few minutes, with the goal of retaining the vegetables’ crispness.
7. Serve: Once the vegetables are tender but still slightly crisp, remove them from the heat and serve immediately. They can be served as a side dish or as a main course with white rice, jasmine rice, cauliflower rice, ramen noodles, rice noodles, or tofu.
Stir-fried vegetables are not only delicious but also versatile and healthy. You can adjust the ingredients and seasonings to suit your preferences, making it a favorite choice for those looking to incorporate more vegetables into their diet or create quick and flavorful meals.
Instant pot stir fry vegetables ingredients: veggie stir fry for the whole family
Instant Pot Stir-Fry Vegetables Ingredients – everything you need to make the best instant pot stir fry recipe
1. Broccoli Florets (2 cups / 300 grams): These vibrant green florets add a burst of color and provide a delightful crunch to your stir fry. They’re rich in vitamins and fiber, making your dish both appealing and nutritious.
2. Sliced Bell Peppers (1 cup / 150 grams): The assorted colors of bell peppers bring visual appeal to your stir fry. They’re packed with vitamin C, adding a refreshing zing to your dish.
3. Sliced Carrots (1 cup / 150 grams): Carrots contribute a natural sweetness and beautiful orange hue. They provide an enjoyable contrast in texture to the other veggies.
4. Snap Peas (1 cup / 150 grams): Snap peas offer a satisfying snap and fresh, sweet flavor. They’re a perfect addition for a crisp-tender bite.
5. Sliced Mushrooms (1 cup / 150 grams): Mushrooms infuse an earthy umami depth into your stir fry. They absorb flavors wonderfully and provide a meaty texture.
6. Sliced Zucchini (1 cup / 150 grams): Zucchini adds a mild, buttery flavor and a velvety texture. It balances the dish with its subtle taste.
7. Extra-Firm Tofu (14 ounces / 400 grams, optional): Tofu, if added, boosts protein content. It’s a versatile choice, absorbing the savory sauce and contributing to a satisfying meal.
8. Vegetable Oil (1 tablespoon / 15 ml): A small amount of oil is used for sautéing and preventing sticking. Opt for dairy-free options like canola or olive oil for a healthier touch.
Seasoning ingredients
9. Minced Garlic (3 cloves): Garlic adds a robust aroma and savory depth to your stir fry. It’s a staple for flavor enhancement.
10. Minced Ginger (1-inch / 2.5 cm piece): Ginger brings a zesty and slightly spicy note, elevating the overall taste profile of your dish.
11. Low-Sodium Soy Sauce or Tamari (1/4 cup / 60 ml): Soy sauce or tamari is the salty foundation of your stir fry sauce. It provides that classic savory umami flavor.
12. Rice Vinegar (2 tablespoons / 30 ml): Rice vinegar imparts a tangy and slightly sweet undertone to balance the savory elements.
13. Maple Syrup or Agave Nectar (1 tablespoon / 15 ml): These natural sweeteners provide a touch of sweetness, harmonizing with the savory and tangy flavors in your sauce.
14. Cornstarch (1 teaspoon / 5 grams): Cornstarch (or arrowroot powder for gluten-free) acts as a thickener for your sauce, creating that glossy and luscious texture.
15. Sesame Seeds and Sliced Green Onions (for garnish, optional): These garnishes add a visually appealing final touch to your stir fry, enhancing both presentation and flavor.
These thoughtfully selected ingredients come together in your Instant Pot to create a scrumptious and wholesome stir fry. Each element plays a crucial role in making your meal not only delicious but also nutritionally balanced. Enjoy the culinary adventure!
Tips and tricks for making the best instant pot stir fry vegetables
1. Choose Fresh and Vibrant Veggies:
Select fresh, crisp vegetables for your Instant Pot stir fry. Opt for a colorful variety like bell peppers, broccoli, and snap peas to make your dish visually appealing and nutrient-rich.
2. Uniformly Cut Ingredients:
To ensure even cooking, slice or chop your veggies into uniform-sized pieces. This helps maintain a consistent texture and prevents overcooking or undercooking.
3. Use High-Quality Oil:
Pick a high-quality cooking oil like canola or olive oil to sauté your vegetables. Using the right oil enhances flavor and keeps your stir fry dairy-free.
4. Preheat the Instant Pot:
Before adding your ingredients, preheat the Instant Pot by selecting the “Sauté” mode. This ensures a hot cooking surface for quick and even stir-frying.
5. Sauté Aromatics First:
Start by sautéing minced garlic and ginger in the hot oil. These aromatics infuse your stir fry with wonderful flavors, setting the stage for a delicious dish.
6. Layer Ingredients Wisely:
Add vegetables based on their cooking time. Begin with those that need more time, like carrots and broccoli, and gradually add quicker-cooking ones like bell peppers and snap peas.
7. Don’t Overcrowd the Pot:
Avoid overcrowding the Instant Pot, as this can lead to steaming rather than stir-frying. Cook in batches if needed to maintain proper heat distribution.
8. Create a Flavorful Sauce:
Mix soy sauce or tamari, rice vinegar, maple syrup, and cornstarch to create a savory, sweet, and tangy sauce. Adjust the ingredients to suit your taste.
9. Use the “Zero Minutes” Pressure Cook Setting:
Set the Instant Pot to “Manual” or “Pressure Cook” for 0 minutes. This flash-cooks the veggies without overdoing them, preserving their vibrant colors and crispness.
10. Quick-Release Pressure:
When the cooking cycle is complete, perform a quick-pressure release to halt the cooking process immediately. This prevents vegetables from becoming mushy.
11. Garnish for Appeal:
For a final touch, sprinkle sesame seeds and sliced green onions over your Instant Pot stir fry. This adds an enticing visual element and extra flavor.
12. Experiment with Seasonings:
Feel free to experiment with seasonings like chili flakes, sesame oil, or your favorite herbs and spices to customize the flavor to your liking.
13. Serve Immediately:
Stir-fried vegetables are best enjoyed fresh from the Instant Pot. Serve them immediately over rice or noodles for a satisfying dairy-free meal.
By following these tips and tricks, you can create the best Instant Pot stir fry vegetables that are not only bursting with flavor but also retain their vibrant colors and delightful textures. Happy cooking!
Delicious dairy free Instant Pot Stir fry recipe
Here’s a delicious Dairy-Free Instant Pot Stir-Fry recipe with measurements in cups and grams, along with cooking instructions for how to make this tasty dish in an Instant Pot, Crockpot, Air Fryer, and on the stovetop:
Dairy-Free Instant Pot Stir-Fry Recipe
Instant Pot stir fry vegetables Ingredients:
- 2 cups (300 grams) broccoli florets
- 1 cup (150 grams) sliced bell peppers (assorted colors)
- 1 cup (150 grams) sliced carrots
- 1 cup (150 grams) snap peas
- 1 cup (150 grams) sliced mushrooms
- 1 cup (150 grams) sliced zucchini
- 1 block (14 ounces or 400 grams) extra-firm tofu, cubed (optional for added protein)
- 1 tablespoon (15 ml) vegetable oil (use a dairy-free oil like canola or olive oil)
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 1/4 cup (60 ml) low-sodium soy sauce or tamari (gluten-free option)
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) maple syrup or agave nectar
- 1 teaspoon (5 grams) cornstarch (or arrowroot powder for a gluten-free option)
- Sesame seeds and sliced green onions for garnish (optional)
Cooking Instructions (Instant Pot):
1. Set your Instant Pot to “Sauté” mode. Add the vegetable oil and heat it.
2. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
3. If using tofu, add the cubed tofu and cook until lightly browned on all sides. Remove tofu and set it aside.
4. Add all the prepared vegetables to the Instant Pot and stir-fry for 2-3 minutes.
5. In a bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch until well combined.
6. Pour the sauce mixture over the vegetables in the Instant Pot. Add back the tofu if using.
7. Close the Instant Pot lid, set it to “Manual” or “Pressure Cook” mode, and cook on high pressure for 0 minutes (yes, zero minutes).
8. Quick-release the pressure when done, and carefully open the lid.
9. Stir the stir-fry, allowing the sauce to thicken. If it’s not thick enough, you can set the Instant Pot to “Sauté” mode and stir until the sauce reaches your desired consistency.
10. Serve the dairy-free stir-fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
How to make stir fry vegetables in Crockpot
Cooking Instructions (Crockpot):
1. In a skillet on the stovetop, sauté the garlic and ginger in vegetable oil until fragrant.
2. Place all the vegetables and optional tofu in a Crockpot.
3. In a bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch. Pour this sauce over the vegetables.
4. Cook on low for 4-6 hours or until the vegetables are tender but still crisp.
5. Serve over rice or noodles.
Air fryer stir fry
Cooking Instructions (Air Fryer):
1. Preheat your air fryer to 375°F (190°C).
2. In a bowl, toss the vegetables with a small amount of oil and any desired seasonings.
3. Cook in batches if necessary, arranging the vegetables in a single layer in the air fryer basket.
4. Cook for 5-7 minutes, shaking the basket or tossing the vegetables halfway through for even cooking.
5. In the meantime, sauté the garlic and ginger in a pan on the stovetop.
6. In a separate bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch. Microwave for 30 seconds or until it thickens slightly.
7. Combine the cooked vegetables with the sauce and serve.
How to make stir fry veggies on the stovetop
Cooking Instructions (Stovetop):
1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add minced garlic and ginger and sauté for about 30 seconds.
3. If using tofu, add the cubed tofu and cook until lightly browned. Remove tofu and set aside.
4. Add all the prepared vegetables to the skillet and stir-fry for 2-3 minutes.
5. Follow the same sauce preparation as in the other methods, and pour it over the vegetables. Add back the tofu if using.
6. Stir-fry until the sauce thickens and coats the vegetables.
7. Serve over cooked rice or noodles.
Chinese Stir fry sauce recipe:
Best Chinese Stir Fry Sauce Recipe
Ingredients:
- 1/2 cup (120 ml) low-sodium soy sauce (for gluten-free, use tamari or a gluten-free soy sauce)
- 1/4 cup (60 ml) vegetable broth
- 3 tablespoons (45 ml) rice vinegar
- 2 tablespoons (30 ml) hoisin sauce (check for gluten-free and vegan options)
- 2 tablespoons (30 ml) maple syrup or agave nectar
- 1 tablespoon (15 ml) sesame oil
- 1 teaspoon (5 grams) cornstarch (or arrowroot powder for gluten-free)
- 2 cloves garlic, minced
- 1 teaspoon (5 grams) grated fresh ginger
- Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Serving Amount:
• This recipe yields approximately 1 cup of stir fry sauce, which is enough for 4 servings of a stir fry dish. You can Adjust the amount based on your preference or recipe’s needs.
Instructions:
1. In a mixing bowl, whisk together the soy sauce (or tamari), vegetable broth, rice vinegar, hoisin sauce, maple syrup (or agave nectar), sesame oil, and cornstarch (or arrowroot powder) until well combined.
2. Add the minced garlic, grated ginger, and optional red pepper flakes for a bit of heat. Whisk again to incorporate these flavorful elements into the sauce.
3. Taste the sauce and adjust the sweetness or spiciness to your liking by adding more maple syrup or red pepper flakes, if needed.
4. Use the Chinese Stir Fry Sauce immediately in your stir-fry recipes, or store it in an airtight container in the refrigerator for up to one week. Be sure to give it a good stir before using it in your dish.
This versatile Chinese Stir Fry Sauce is the perfect addition to your stir-fry creations. It’s packed with flavor, and you can easily tailor it to suit your dietary preferences, whether you’re looking for a vegan or gluten-free option. Enjoy your homemade stir-fry sauce in a variety of dishes, and savor the delicious flavors it brings to your meals!
Extra veggies and ways to jazz up stir fry vegetables
Stir-fry is a versatile dish that allows you to get creative with your choice of ingredients. Here are some delicious extra vegetables and other ingredients you can add to enhance your stir-fry:
1. Proteins:
- Sliced tofu, tempeh, or seitan for a vegetarian or vegan option.
2. Vegetables:
- Baby corn for a sweet and crunchy addition.
- Water chestnuts for a crisp texture.
- Bean sprouts for a refreshing crunch.
- Bamboo shoots for a mild, earthy flavor.
- Baby bok choy for a leafy green element.
- Snow peas for extra sweetness and snap.
- Asparagus for a touch of elegance.
- Spinach or kale for added greens.
- Eggplant for a creamy texture.
3. Aromatics:
- Sliced onions or shallots for depth of flavor.
- Red or green chili peppers for heat.
- Lemongrass or galangal for an Asian twist.
- Sliced garlic scapes for a mild garlic flavor.
- Kaffir lime leaves for citrusy aroma.
4. Nuts and Seeds:
- Cashews, peanuts, or almonds for a crunchy element.
- Sesame seeds for a nutty flavor and visual appeal.
5. Sauces and Condiments:
- Oyster sauce for a rich, umami flavor (non-vegetarian).
- Black bean sauce for a savory kick.
- Sweet chili sauce for a sweet and spicy glaze.
- Sriracha for an extra burst of heat.
- Teriyaki sauce for a sweet and tangy profile.
6. Fresh Herbs:
- Cilantro leaves for a burst of freshness.
- Thai basil or regular basil for aromatic notes.
- Chopped scallions for a mild onion flavor.
7. Citrus Zest and Juice:
- Lemon or lime zest and juice for a zesty punch.
8. Broths and Stocks:
- Vegetable broth for added depth of flavor.
- Rice wine or cooking sherry for a touch of sweetness.
9. Grains and Noodles:
- Cooked rice, brown rice, or quinoa for a heartier meal.
- Rice noodles, udon noodles, or soba noodles for a stir-fry with noodles.
10. Garnishes:
- Fresh cilantro, mint, or Thai basil leaves for a burst of color.
- Sliced green onions for added freshness.
- Crushed red pepper flakes for extra heat.
Feel free to mix and match these ingredients to create your own unique stir-fry masterpiece. Experiment with different combinations to discover new flavors and textures that you love. Enjoy your culinary adventure!
Delicious ways to serve vegetarian stir fry vegetables
There are plenty of delicious ways to serve vegetarian stir-fry vegetables, allowing you to enjoy this flavorful and nutritious dish in various ways. Here are some tasty options:
1. Over Steamed Rice: Stir fry in instant pot with rice – Serve your stir-fry over a bed of steamed white or brown rice. The rice soaks up the savory sauce, making it a classic and satisfying choice.
2. With Noodles: Instant Pot stir fry noodles – Toss your stir-fry with cooked rice noodles, udon noodles, or soba noodles for a noodle stir-fry. The noodles add a different texture and absorb the delicious sauce.
3. As a Wrap or Burrito: Fill tortillas or wraps with your stir-fried vegetables, adding some cooked quinoa or rice, and perhaps a drizzle of tahini or yogurt sauce for a wrap that’s both tasty and portable.
4. Over Quinoa or Bulgur: For a wholesome twist, serve your stir-fry over cooked quinoa or bulgur wheat. These grains provide a protein boost and a nutty flavor.
5. In Lettuce Cups: Spoon your stir-fry into large lettuce leaves (such as iceberg or butter lettuce) to create a low-carb, crunchy wrap. Top with fresh herbs and a squeeze of lime for extra freshness.
6. With Tofu or Tempeh: Chinese tofu recipes stir fry – If your stir-fry is vegetarian, add tofu or tempeh for extra protein. Cube, marinate, and pan-fry them before adding to the stir-fry.
More delicious sides
7. As a Side Dish: Serve your stir-fry as a flavorful side dish alongside other Asian-inspired dishes like vegan sushi, spring rolls, or vegan teriyaki chicken.
8. On a Bed of Greens: Place your stir-fried vegetables over a bed of fresh salad greens for a lighter meal. Drizzle with a light vinaigrette for added flavor.
9. With a Fried Egg: Top your stir-fry with a fried or poached egg for a protein-packed and satisfying dish. The runny yolk adds creaminess to the sauce.
10. In a Buddha Bowl: Create a balanced meal by placing your stir-fry in a bowl with a base of grains (rice, quinoa, or noodles), your stir-fried vegetables, some protein (tofu, tempeh, or chickpeas), and a variety of toppings like avocado, nuts, and sprouts.
11. As a Meal Prep Option: Portion your stir-fry into meal prep containers with a serving of rice or noodles for a week’s worth of quick and convenient lunches.
12. With a Side of Dipping Sauce: Offer a side of dipping sauce, such as soy sauce mixed with chili paste, for those who enjoy an extra kick of flavor.
Feel free to get creative and adapt your stir-fry to your personal preferences and dietary needs. Whether served over rice, noodles, or in a wrap, vegetarian stir-fry vegetables are a versatile and tasty addition to your meal repertoire.
How to cook Frozen vegetables for stir fry
Here are instructions for cooking frozen vegetables for a vegetarian stir-fry using both a pan and an Instant Pot:
Vegetarian Stir-Fry with Frozen Vegetables – Pan Method:
Ingredients:
- Frozen stir-fry vegetables
- Cooking oil (e.g., vegetable oil, sesame oil)
- Soy sauce or stir-fry sauce (optional)
- Aromatics (e.g., minced garlic, grated ginger, sliced onions – optional)
- Protein (e.g., tofu, tempeh, or cooked chickpeas for a vegetarian option – optional)
- Rice or noodles (optional, for serving)
Instructions:
1. Thaw the Vegetables (Optional): If you prefer, partially thaw the frozen vegetables by rinsing them under cold running water in a colander or sieve. Drain well.
2. Heat a Large Skillet or Wok: Place a large skillet or wok over medium-high heat. Add 1-2 tablespoons of cooking oil and let it heat up. If using aromatics like garlic, ginger, or onions, add them to the hot oil and stir-fry for about 30 seconds until fragrant.
3. Add Protein (Optional): If you’re including protein like tofu, tempeh, or cooked chickpeas (for a vegetarian option), add them to the pan and stir-fry until heated through or nicely browned. Remove the protein from the pan and set it aside.
4. Stir-Fry the Vegetables: Add the partially thawed or directly frozen vegetables to the pan. Stir-fry them continuously for 4-6 minutes, or until they are heated through and crisp-tender. If you’re using a stir-fry sauce or soy sauce, you can add it to the vegetables while stir-frying for extra flavor. Be cautious not to overcook, as frozen vegetables can turn mushy if cooked for too long.
5. Add Back the Protein (Optional): If you removed protein earlier, return it to the pan and stir to combine with the vegetables. Allow it to heat through for another minute.
6. Serve: Your vegetarian frozen vegetable stir-fry is ready to serve! You can enjoy it as-is or serve it over cooked rice or noodles for a complete meal.
7. Season to Taste: Before serving, taste your stir-fry and adjust the seasoning if necessary. You can add more soy sauce, a sprinkle of salt, or other seasonings to suit your taste.
Vegetarian Stir-Fry with Frozen Vegetables – Instant Pot Method:
Ingredients:
- Frozen stir-fry vegetables
- Cooking oil (e.g., vegetable oil, sesame oil)
- Soy sauce or stir-fry sauce (optional)
- Aromatics (e.g., minced garlic, grated ginger, sliced onions – optional)
- Protein (e.g., tofu, tempeh, or cooked chickpeas for a vegetarian option – optional)
- Rice or noodles (optional, for serving)
How to cook instant pot stir fry with frozen vegetables Instructions:
1. Sauté Mode: Turn on the Instant Pot and select the “Sauté” mode. Add 1-2 tablespoons of cooking oil and let it heat up. If using aromatics like garlic, ginger, or onions, add them to the hot oil and sauté for about 30 seconds until fragrant.
2. Add Protein (Optional): If you’re including protein like tofu, tempeh, or cooked chickpeas (for a vegetarian option), add them to the Instant Pot and sauté until heated through or nicely browned. Remove the protein from the Instant Pot and set it aside.
3. Stir-Fry Vegetables: Add the partially thawed or directly frozen vegetables to the Instant Pot. Stir-fry them for about 2-3 minutes until they start to thaw and become slightly tender.
4. Pressure Cooking: Cancel the “Sauté” mode and secure the Instant Pot lid. Set the Instant Pot to “Manual” or “Pressure Cook” mode and cook on high pressure for 0 minutes (yes, zero minutes).
5. Quick-Release Pressure: Once the cooking cycle is complete, perform a quick pressure release to release the steam immediately.
6. Add Back Protein (Optional): If you removed protein earlier, return it to the Instant Pot and stir to combine with the vegetables. Allow it to heat through for a minute.
7. Serve: Your vegetarian frozen vegetable stir-fry is ready to serve! You can enjoy it as-is or serve it over cooked rice or noodles for a complete meal.
8. Season to Taste: Before serving, taste your stir-fry and adjust the seasoning if necessary. You can add more soy sauce, a sprinkle of salt, or other seasonings to suit your taste.
These methods allow you to create a delicious and convenient vegetarian stir-fry using frozen vegetables. Choose the method that suits your preference and kitchen equipment. Enjoy your quick and easy vegetarian stir-fry!
How to store, freeze, and reheat low carb stir fry recipes
Storing, freezing, and reheating low-carb stir-fry recipes is a great way to save time and enjoy your favorite dishes later. Here’s how to do it:
Storing Low-Carb Stir-Fry:
1. Cool Down: Allow your low-carb stir-fry to cool down to room temperature before storing it. This helps prevent condensation, which can make the dish soggy.
2. Use Airtight Containers: Transfer the stir-fry to airtight containers or resealable plastic bags. Make sure to remove as much air as possible to keep the food fresh.
3. Refrigerate: Store the containers in the refrigerator. Low-carb stir-fry can typically be refrigerated for up to 3-4 days. Be sure to label the containers with the date for easy tracking.
Freezing Low-Carb Stir-Fry:
Freezing low-carb stir-fry can extend its shelf life for future meals:
1. Cool and Portion: Allow the stir-fry to cool completely. Consider portioning it into meal-sized servings if you plan to reheat individual portions.
2. Wrap Well: Wrap the individual portions or the entire batch tightly in plastic wrap or aluminum foil. Alternatively, use airtight containers or freezer bags. Again, remove as much air as possible to prevent freezer burn.
3. Label and Date: Clearly label each package with the date and contents. Frozen food can sometimes be forgotten in the freezer, so labeling is crucial.
4. Freeze: Place the wrapped or packaged stir-fry in the freezer. It can be kept in the freezer for up to 2-3 months for the best quality.
Reheating Frozen Low-Carb Stir-Fry:
When you’re ready to enjoy your frozen low-carb stir-fry:
1. Thaw Safely: Ideally, thaw the frozen stir-fry in the refrigerator overnight. This slow thawing helps maintain the dish’s texture and flavor.
2. Reheat on Stovetop: Heat a pan or skillet over medium-high heat and add a small amount of oil. Once hot, add the thawed stir-fry and stir-fry it for a few minutes until it’s heated through. You can add a splash of water or broth to prevent sticking and maintain moisture.
3. Reheat in the Microwave: Alternatively, you can reheat the thawed stir-fry in the microwave. Place it in a microwave-safe dish, cover it, and microwave in 1-2 minute intervals, stirring between each interval, until it’s heated to your liking.
4. Check for Doneness: Ensure that the stir-fry is heated evenly and thoroughly. Use a food thermometer to check that the internal temperature reaches at least 165°F (74°C) to ensure food safety.
5. Serve: Once heated, your low-carb stir-fry is ready to serve. Enjoy!
Remember that the quality of the stir-fry may slightly diminish after freezing and reheating, but it can still be a convenient and delicious meal option.
Instant pot stir fry cooking FAQs
Yes, you can use the Instant Pot to sauté vegetables. The Instant Pot has a “Sauté” function that allows you to sauté, brown, or cook ingredients directly in the pot before pressure cooking or using other functions.
How to saute vegetables in instant pot
1. Prep the Vegetables: Wash, peel, and chop the vegetables you want to sauté.
2. Turn on Sauté Mode: Plug in your Instant Pot and press the “Sauté” button. Depending on your model, you may have options like “Sauté More” and “Sauté Less.” “Sauté More” provides higher heat, while “Sauté Less” provides lower heat. Choose the appropriate setting for your recipe.
3. Heat the Instant Pot: The Instant Pot will display “Hot” when it’s preheated and ready to sauté. This may take a few minutes.
4. Add Oil: Add a small amount of cooking oil to the Instant Pot. You can use vegetable oil, or any oil of your choice.
5. Sauté Vegetables: Add the chopped vegetables to the Instant Pot and stir-fry them using a wooden spoon or spatula. Sauté until the vegetables start to soften and develop some color, usually 3-5 minutes. You can add seasonings at this stage.
6. Adjust Heat: If you find that the vegetables are cooking too quickly or getting too brown, you can lower the sauté temperature by pressing the “Sauté” button again and selecting “Sauté Less.”
7. Deglaze the Pot (Optional): If any bits of food stick to the bottom of the Instant Pot, you can deglaze the pot by adding a small amount of liquid (e.g., broth, wine, or water) and scraping up the flavorful bits with a spoon.
8. Turn Off Sauté Mode: Once your vegetables are sautéed to your liking, press the “Cancel” button to turn off the “Sauté” mode. This stops the heating element.
9. Continue with Your Recipe: Depending on your recipe, you may now proceed with other cooking functions, such as pressure cooking, slow cooking, or simply serving the sautéed vegetables as a side dish.
Cooking vegetables in instant pot FAQs
The cooking time for vegetables in the Instant Pot can vary depending on the type of vegetable, the size of the pieces, and your preferred level of doneness. Here are some general guidelines for cooking common vegetables in the Instant Pot:
1. Broccoli and Cauliflower: Cook for 0-1 minute on “Manual” or “Pressure Cook” with a quick release of pressure for crisp-tender results. For softer vegetables, you can increase the cooking time to 1-2 minutes.
2. Carrots: Sliced or diced carrots can be cooked for 2-3 minutes on “Manual” or “Pressure Cook” with a quick release for slightly firm carrots. Add an extra minute or two for softer carrots.
3. Potatoes: Cubed or whole potatoes may require 4-6 minutes on “Manual” or “Pressure Cook” with a quick release for firm potatoes. For mashed or very soft potatoes, increase the cooking time to 8-10 minutes.
4. Green Beans: Cook green beans for 0-1 minute on “Manual” or “Pressure Cook” with a quick release for crisp-tender beans. Add an extra minute for softer results.
More vegetable cooking times
5. Asparagus: Thin asparagus can be cooked for 0-1 minute on “Manual” or “Pressure Cook” with a quick release for a crisp texture. For thicker asparagus, use 1-2 minutes of cooking time.
6. Corn on the Cob: Whole ears of corn can be cooked for 2-3 minutes on “Manual” or “Pressure Cook” with a quick release for tender but not mushy corn.
7. Bell Peppers: Sliced bell peppers can be cooked for 0-1 minute on “Manual” or “Pressure Cook” with a quick release for a slightly crunchy texture.
Remember that the Instant Pot takes some time to come to pressure before the actual cooking time begins. Additionally, quick-releasing the pressure helps prevent overcooking, especially for vegetables that require a short cooking time.
Instant pot vegetables troubleshooting
To prevent vegetables from getting mushy in the Instant Pot, you can follow these tips:
1. Use the Right Cooking Time: Adjust the cooking time to match the type and size of the vegetables you’re cooking. Shorten the cooking time for more delicate vegetables and lengthen it for denser ones. Using the “Manual” or “Pressure Cook” setting with a shorter time can help maintain the vegetable’s texture.
2. Quick Release Pressure: When the cooking time is up, perform a quick pressure release immediately to stop the cooking process. This helps prevent overcooking, especially for vegetables that cook quickly.
3. Cut Uniformly: Cut your vegetables into uniform-sized pieces. This ensures even cooking, so all pieces reach the desired level of doneness at the same time.
4. Use the Steaming Rack: Placing a steaming rack or a trivet in the Instant Pot with the vegetables on top can keep them out of direct contact with the water or liquid at the bottom of the pot. This helps maintain their texture.
5. Add Vegetables Later: If you’re making a recipe with a longer cooking time (e.g., a stew), consider adding vegetables like carrots or potatoes later in the cooking process, after the pressure cooking is done. This prevents them from becoming mushy during extended cooking times.
6. Sauté or Sear First: For some recipes, consider using the sauté function to quickly sear or brown the vegetables before pressure cooking. This can help them retain their texture.
More Instant pot cooking tips
7. Prevent Overcrowding: Avoid overcrowding the Instant Pot with too many vegetables, as this can trap steam and lead to mushiness. Leave some space for steam to circulate.
8. Use Frozen Vegetables Carefully: Frozen vegetables release more moisture during cooking. If using frozen vegetables, adjust the cooking time slightly shorter to account for the additional moisture.
9. Natural Release for Denser Vegetables: For denser vegetables like whole potatoes, you may choose to allow a natural release of pressure instead of a quick release. This can help them maintain their firmness.
10. Test for Doneness: If you’re unsure about the cooking time, it’s better to undercook slightly and test for doneness. You can always cook the vegetables for a bit longer if needed.
Remember that the Instant Pot can be a powerful tool for cooking vegetables quickly, but it’s essential to pay attention to the specific requirements of your recipe and adjust the settings accordingly to achieve the desired texture.
Instant pot as wok
While the Instant Pot can perform a wide range of cooking tasks, it’s not an ideal replacement for a traditional wok. The instant pot is a good substitute for a wok for making stir fried vegetables, though!
A wok is specifically designed for high-heat stir-frying, which involves quickly cooking ingredients over intense heat while continuously tossing or stirring them.
Here are some reasons why the Instant Pot is not a perfect substitute for a wok:
1. Heat Intensity: The Instant Pot’s sauté function can get quite hot, but it may not reach the same high temperatures as a traditional stovetop wok. Stir-frying in a wok typically requires extremely high heat to achieve that characteristic searing and smoky flavor.
2. Surface Area: Woks have a large, curved surface area that allows for even heating and ample space to toss and move ingredients. The Instant Pot’s base is smaller and shallower, limiting the space available for stir-frying.
3. Stir-Fry Technique: Traditional stir-frying in a wok involves tossing ingredients quickly and continuously to prevent burning and ensure even cooking. The Instant Pot’s sauté function is suitable for sautéing and browning but may not provide the same level of control and finesse required for stir-frying.
4. Smoke and Splatter: High-heat stir-frying in a wok can generate a lot of smoke and splatter. This is more challenging to manage in an enclosed environment like the Instant Pot.
That said, you can use the Instant Pot’s sauté function to prepare stir-fry dishes with good results, especially if you’re looking for convenience and ease of cleanup. Just be aware that the texture and flavor of the dish may differ slightly from traditional stir-frying.
Instant Pot stir fry vegetables FAQs
Yes, you can stir-fry vegetables in an Instant Pot using the sauté function. While it’s not exactly like traditional stir-frying in a wok, it’s a convenient way to quickly cook vegetables.
Sautéing in an Instant Pot involves cooking ingredients in oil over medium to high heat, similar to stovetop cooking. Stir-frying, on the other hand, is a high-heat, quick-cooking method with constant stirring or tossing in a wok. Sautéing in an Instant Pot is a gentler version of stir-frying.
To prevent mushy vegetables, use the sauté function with a short cooking time, quick-release pressure, and cut vegetables into uniform sizes. Adjust cooking times based on the type and size of vegetables.
Yes, you can use frozen vegetables, but be aware that they release more moisture. Adjust cooking times and consider quick-releasing pressure to avoid overcooking.
Instant pot vegetable Seasonings and more
You can use soy sauce, teriyaki sauce, hoisin sauce, or a stir-fry sauce of your choice for flavor. Garlic, ginger, and various spices can also add depth to your dish.
Yes, you can add protein sources like tofu, tempeh, beans, chickpeas, or pea protein “meat substitutes” during the sauté process or later in the cooking, depending on the protein type and recipe.
Yes, many recipes start with sautéing ingredients in the Instant Pot and then switch to pressure cooking. This helps develop flavor before cooking under pressure.
Instant pot cooking FAQs
The Instant Pot offers convenience and a one-pot cooking experience. It’s great for those who want to minimize stovetop use or prefer a multifunctional kitchen appliance.
Allow the Instant Pot to cool, remove any food residues, and wash the stainless steel inner pot and accessories with warm, soapy water. The Instant Pot’s inner pot is usually dishwasher safe.
Yes, you can add noodles or rice to the stir-fry vegetables, but it’s important to adjust the cooking time and liquid accordingly. Follow a recipe specifically designed for this purpose to get the best results.
What to serve with Healthy potatoes and carrots casserole recipe
- Portobello avocado mushroom steaks
- Lentil burgers
- Crispy potatoes
- Celeriac steak
- Vegan roast
- My vegan brisket (or my gluten-free vegan brisket)
DID YOU MAKE THIS RECIPE?
Please leave us a review in the comments below and let us know how it turned out 🙂
Best Easy Instant pot Stir Fry vegetables recipe (+crockpot and more options)
Ingredients
Dairy-Free Instant Pot Stir-Fry Recipe Ingredients
- 2 cups (300g) broccoli florets
- 1 cup (150g) sliced bell peppers (assorted colors)
- 1 cup 8150g) sliced carrots
- 1 cup (150g) snap peas
- 1 cup (150g) sliced mushrooms
- 1 cup (150g) sliced zucchini
- 1 block (14 ounces or 400 grams extra-firm tofu, cubed (optional for added protein)
- 1 tablespoon (15ml) vegetable oil (use a dairy-free oil like canola or olive oil)
- 3 cloves garlic minced
- 1- inch (2,5cm) piece of ginger minced
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 cup (60ml) low-sodium soy sauce or tamari (gluten-free option)
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) maple syrup or agave nectar
- 1 teaspoon cornstarch (or arrowroot powder for a gluten-free option)
- Sesame seeds and sliced green onions for garnish optional
Instructions
Cooking Instructions (Instant Pot):
- Set your Instant Pot to “Sauté” mode. Add the vegetable oil and heat it.
- Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- If using tofu, add the cubed tofu and cook until lightly browned on all sides. Remove tofu and set it aside.
- Add all the prepared vegetables to the Instant Pot and stir-fry for 2-3 minutes.
- In a bowl, whisk together the soy sauce, thyme, oregano, rice vinegar, maple syrup, and cornstarch until well combined.
- Pour the sauce mixture over the vegetables in the Instant Pot. Add back the tofu if using.
- Close the Instant Pot lid, set it to “Manual” or “Pressure Cook” mode, and cook on high pressure for 0 minutes (yes, zero minutes).
- Quick-release the pressure when done, and carefully open the lid.
- Stir the stir-fry, allowing the sauce to thicken. If it’s not thick enough, you can set the Instant Pot to “Sauté” mode and stir until the sauce reaches your desired consistency.
- Serve the dairy-free stir-fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
Cooking Instructions (Crockpot):
- In a skillet on the stovetop, sauté the garlic and ginger in vegetable oil until fragrant.
- Place all the vegetables and optional tofu in a Crockpot.
- In a bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch. Pour this sauce over the vegetables.
- Cook on low for 4-6 hours or until the vegetables are tender but still crisp.
- Serve over rice or noodles.
Cooking Instructions (Air Fryer):
- Preheat your air fryer to 375°F (190°C).
- In a bowl, toss the vegetables with a small amount of oil and any desired seasonings.
- Cook in batches if necessary, arranging the vegetables in a single layer in the air fryer basket.
- Cook for 5-7 minutes, shaking the basket or tossing the vegetables halfway through for even cooking.
- In the meantime, sauté the garlic and ginger in a pan on the stovetop.
- In a separate bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch. Microwave for 30 seconds or until it thickens slightly.
- Combine the cooked vegetables with the sauce and serve.
Cooking Instructions (Stovetop):
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add minced garlic and ginger and sauté for about 30 seconds.
- If using tofu, add the cubed tofu and cook until lightly browned. Remove tofu and set aside.
- Add all the prepared vegetables to the skillet and stir-fry for 2-3 minutes.
- Follow the same sauce preparation as in the other methods, and pour it over the vegetables. Add back the tofu if using.
- Stir-fry until the sauce thickens and coats the vegetables.
- Serve over cooked rice or noodles.
