Easy Veggie Stir Fry
This quick and easy stir fry bursts with fresh garlic, ginger, and vibrant veggies cooked to perfection in a pressure cooker for a wholesome meal in minutes.
Ingredients
Main ingredients
- 2 tablespoon Olive oil
- 2 tablespoon Minced garlic
- 2 tablespoon Fresh grated ginger
- 1 Red bell pepper sliced
- 1 Yellow bell pepper sliced
- 1 cup Broccoli florets
- 1 cup Snap peas
- 1 Carrot thinly sliced
- 2 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- to taste Salt
- to taste Pepper
- ¼ cup Chopped green onions for garnish
Instructions
Instructions
- Heat olive oil in your pressure cooker pan on medium heat until warm.
- Add minced garlic and grated ginger. Stir and sauté for 1-2 minutes until fragrant.
- Add sliced bell peppers, broccoli florets, snap peas, and carrot ribbons. Stir to combine.
- Secure the pressure cooker lid with sealing ring in place and cook on high pressure for 3-5 minutes to keep veggies crisp.
- Use quick release to vent steam and carefully open the lid.
- Pour in soy sauce and sesame oil, add salt and pepper to taste. Stir well to coat veggies evenly.
- Sprinkle chopped green onions over the stir fry.
- Serve hot over steamed rice or your favorite noodles.
- Enjoy your fresh and vibrant pressure cooker veggie stir fry!
Notes
For extra crisp veggies, use quick release immediately after cooking. For softer veggies, try natural release but watch closely to avoid mushiness.
Leftovers keep well refrigerated for 3-4 days. Reheat with a splash of water or broth to maintain moisture.