Go Back
+ servings
overhead shot of four coconut sweet chili chicken stir fry bowls in glass meal prep containers
Print Recipe
5 from 5 votes

Instant Pot Coconut Sweet Chili Chicken Stir Fry

Instant Pot coconut sweet chili chicken stir fry is easily ready in under 30 minutes! Made with a few simple ingredients, you can assemble freezer packs making for easy weeknight dinners. 
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Main Course
Cuisine: Thai
Servings: 4
Calories: 284kcal


  • 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts)
  • half can coconut milk 200 mL/ 6.7 oz
  • ¼ cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons lime juice
  • ¼ teaspoon red pepper flakes

After cooking

  • 4-5 cups vegetables, sliced thinly for stir fry (such as bell peppers, snap peas, red onions, carrots)


  • Combine all ingredients (except the vegetables) in 6 quart Instant Pot.
  • Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
  • Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you cook the veggies.
  • Add veggies to the Instant Pot and select 'sautee'. Cook, stirring frequently, for 3-5 minutes, until veggies are tender.
  • Slice chicken and return to the pot. 
  • Serve over rice, spooning the sauce over everything.


*nutritional info does not include rice


Serving: 1/4 of the batch | Calories: 284kcal | Carbohydrates: 33g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 645mg | Potassium: 820mg | Fiber: 7g | Sugar: 8g | Vitamin A: 9315IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 2.3mg