Teriyaki Pork & Broccoli Stir Fry [Instant Pot]

Stir fries are a time saving dinner. Everything pretty much comes together quickly in a stir fry, assuming all the ingredients (protein, vegetables, aromatics, etc) are prepped in advance. In this Teriyaki Pork & Broccoli Stir Fry, I had everything on hand so dinner was on the table in no time. Seriously, these days, dinner can’t get on the table soon enough so this meal was much appreciated!

Pork tenderloin and frozen broccoli florets are tossed in a quick teriyaki sauce made with garlic, onions, ginger, soy sauce (or in our case, GF tamari), chicken broth and brown sugar, which was thickened with cornstarch. It hit the spot and I don’t think there were even any leftovers between The Baron, Joel and myself! That’s a good sign that this recipe is a keeper…

When it comes to stir fries, the most time consuming part of these recipes is the prep work on the protein, vegetables and aromatics. If you can prep these things before hand and have them ready to throw into the Instant Pot, you can easily have this meal done in less than 15 minutes. In fact, the rice will probably take longer to cook so start on that first. I served our stir fry with a garlic & vegetable fried rice, using up leftover rice from the night before.

Teriyaki Pork & Broccoli Stir Fry

recipe adapted from Taste of Home

Teriyaki Pork & Broccoli Stir Fry Ingredients

• 2 tablespoons vegetable oil
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 pound pork tenderloin, thinly sliced
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 1/2 cups frozen broccoli florets
• 4 teaspoons soy sauce (or GF tamari)
• 1/4 cup brown sugar
• 2 teaspoons fresh ginger, grated

Teriyaki Pork & Broccoli Stir Fry Recipe Instructions

1. Plug in the IP with insert set in place.
2. Press SAUTE and add oil; when shimmering add the onion and garlic. Cook until softened.
3. Add the pork and 1 cup of broth to the IP.
4. Secure the lid of the IP and ensure the valve is set to SEALING.
5. Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
6. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
7. Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
8. When the IP beeps after pressure cooking for 5 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR).
9. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely.
10. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
11. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
12. Press SAUTE and add frozen broccoli.
13. Combine the cornstarch, soy sauce/tamari, brown sugar and ginger in a small bowl. Stir mixture into the IP and bring to a boil. Allow the sauce to thicken, about 2 minutes. 
14. Serve with steamed rice.