Craving a lightning-fast meal that doesn’t skimp on flavor or nutrition? This Instant Pot Chicken and Beansprouts is your answer! We’re talking tender chicken, crisp-tender veggies, and a savory sauce, all coming together in one pot with minimal effort. It’s the perfect low-carb, high-protein dinner for those hectic weeknights when you need something delicious on the table, fast. Forget takeout—this is fresher, healthier, and just as quick!
Ingredients
• 2 lbs / 900g chicken breast, cut into 1-inch cubes
• 20 fl oz / 590ml chicken stock
• 2 cups / 200g fresh bean sprouts
• 1 red onion, thinly sliced
• 4 green bell peppers, thinly sliced
• 4 garlic cloves, minced
• 4 tbsp / 60ml low-sodium, soy-free oyster sauce
Instructions
1. Directions
2. Combine the cubed chicken, chicken stock, sliced red onion, sliced green bell peppers, minced garlic, and oyster sauce in the inner pot of your Instant Pot. Stir everything together.
3. Secure the lid and set the steam release valve to the ‘Sealing’ position.
4. Select the ‘Stew’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes.
5. When the timer finishes, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.
6. Once the pin has dropped, open the lid and stir in the fresh bean sprouts. Let them sit in the residual heat for 1-2 minutes to wilt slightly before serving hot.
Nutritional Information
• Per Serving: Calories 135 | Total Fat 7g | Net Carbs 10g | Protein 26g | Fiber 8g
Pro Tips
• For a crispier texture, add the bean sprouts and bell peppers *after* pressure cooking. Stir them into the hot stew and let the residual heat cook them for 2-3 minutes.
• For a deeper, richer flavor, use the ‘Sauté’ function to brown the chicken pieces in a little sesame oil before adding the other and pressure cooking.
• Add a kick of heat with a teaspoon of red pepper flakes or a swirl of sriracha before serving.
• Serve this dish over cauliflower rice to keep it low-carb, or with steamed jasmine rice or noodles for a heartier meal.
FAQ
Q: Is this Instant Pot chicken and beansprouts recipe low-carb
A: Yes, this is a low-carb recipe, containing only 10g of net carbs per serving. To keep the entire meal low-carb, serve it over cauliflower rice as suggested in the pro tips.
Q: How can I make the vegetables in this dish crispier
A: For a crispier texture, add the bean sprouts and bell peppers after the pressure cooking is complete. Stir them into the hot stew and allow the residual heat to cook them for 2-3 minutes until crisp-tender.
Q: Can I make this recipe spicy
A: Absolutely. For a kick of heat, the recipe suggests adding a teaspoon of red pepper flakes or a swirl of sriracha to the dish before serving.
Q: What can I serve with this chicken and beansprouts dish
A: This dish is versatile. For a low-carb option, serve it with cauliflower rice. For a heartier meal, it pairs well with steamed jasmine rice or noodles.
