This tangy sweet and sour stir fry is ready in about 45 minutes by using your Instant Pot to cook the vegetables and the rice back to back. This recipe is vegan and oil free!
Course: Vegan Dinner Recipes
Cuisine: American, Chinese
Author: Shannon Hakala
For The Stir Fry
Vegan Meatless Chicken
or Extra Firm Tofu, etc
For The Sweet & Sour Sauce
Juice of 1 lemon
1/3cupapple cider vinegar
Optional Stir Fry Toppings
1Tbsptoasted sesame seedsoptional
1/2tspdry chili flakesoptional
For The Sticky White Rice
2 1/2cupsshort grain white rice
Chop up the onion and bell pepper. Slice the carrot into matchsticks. Cut up the head of broccoli and slice the pineapple if needed.
Add 1/4 cup water to the Instant Pot, add the onion, bell pepper and vegan chicken. Press the sauté button and set it to 5 minutes. Keep the lid closed but NOT SEALING while it sautés.
Open the lid and pour in the sauce, broccoli, and carrots. Sauté for another 5 minutes (use the Instant Pot timer to time the 5 minutes) with the lid open, stirring the pot to make sure the sauce doesn't burn. It will boil and thicken.
Use a potholder to transfer the veggies and sauce to a serving dish.
Then measure dry rice into the pot, and wash the rice.
Add water to the rice. Secure the lid and set the valve to sealing, and press "Rice" or "Manual." Set the time to 12 minutes on high pressure if using manual. Do a quick release when done.
Serve with toasted sesame seeds and chili flakes, if desired.
I used a standard, US dry cup to measure the rice, not the rice cup that came with the Instant Pot.