Craving a meal that’s incredibly fast, packed with flavor, and effortlessly healthy? Look no further! This Instant Pot Chicken and Beansprouts recipe is your new weeknight hero. We’re talking tender, juicy chicken and crisp vegetables simmered in a savory sauce, all coming together in just over 30 minutes with minimal cleanup. It’s a vibrant, satisfying dish that proves you don’t need to spend hours in the kitchen to create something truly delicious.
Ingredients
• 2 lbs (907g) chicken breast, cut into 1-inch cubes
• 20 oz (591ml) chicken stock
• 2 cups (200g) fresh bean sprouts
• 1 large red onion, thinly sliced
• 4 medium green bell peppers, thinly sliced
• 4 garlic cloves, minced
• 4 tbsp (60ml) low-sodium, soy-free oyster sauce
Instructions
1. Directions
2. Combine : Place the cubed chicken, sliced red onion, sliced green bell peppers, minced garlic, chicken stock, and oyster sauce into the inner pot of your Instant Pot. Stir everything together to ensure it’s well combined.
3. Pressure Cook: Secure the lid, ensuring the steam release valve is set to the “Sealing” position. Select the “Stew” or “Pressure Cook” function and set the timer for 25 minutes.
4. Release Pressure: Once the cooking cycle is complete, carefully perform a quick release by moving the steam release valve to the “Venting” position.
5. Add Sprouts and Serve: Once the float valve has dropped, open the lid. Stir in the fresh bean sprouts, allowing the residual heat to wilt them slightly for a perfect crisp-tender texture. Serve immediately.
Nutritional Information
• Per Serving: Calories 135 | Total Fats 7g | Net Carbs: 10g | Protein 26g |Fiber: 8g
Pro Tips
• For a deeper flavor, use the “Sauté” function to brown the chicken pieces and soften the onions and garlic before adding the remaining and pressure cooking.
• To maintain the crunch of the bean sprouts, stir them in just before serving. The residual heat is enough to warm them through without making them soggy.
• If you prefer a thicker sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot on the “Sauté” setting after cooking until the sauce thickens.
• This dish pairs wonderfully with cauliflower rice for a low-carb meal, or with traditional steamed jasmine rice or noodles to soak up the delicious sauce.
FAQ
Q: How do I keep the bean sprouts from getting soggy
A: For a perfect crisp-tender texture, add the fresh bean sprouts at the very end, after the pressure cooking is complete. Stir them in just before serving, and the residual heat from the dish will be enough to warm them through without making them soggy.
Q: Can I make the sauce thicker
A: Yes, you can easily thicken the sauce. After cooking, select the ‘Sauté’ function. Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the pot until the sauce thickens to your liking.
Q: Is this Instant Pot chicken recipe low-carb
A: Absolutely. With only 10 grams of net carbs per serving, this dish is an excellent low-carb option. To keep the entire meal low-carb, serve it with cauliflower rice as suggested.
Q: How can I get a deeper flavor in this dish
A: For a richer, more savory flavor, use the ‘Sauté’ function to brown the chicken pieces and soften the onions and garlic before adding the liquids and pressure cooking. This simple step adds a significant layer of flavor.
