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Name: moo goo gai pan (instant pot)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: ingredients; 1 lb skinless boneless chicken thighs, cut into large pieces; 1 tbsp olive oil; 3/4 cup gluten free chicken stock 177 mls; 1.5 tbsp gluten free soy sauce; 1 tbsp dry sherry; 1 tbsp cornstarch; 1 inch fresh ginger peeled and grated; 2 cloves garlic minced; 1 large carrot peeled and thinly sliced; 8 oz button mushrooms sliced , 226g; 1 cup snow peas; 8 oz bamboo shoots (canned) 226g; 8 oz water chestnuts (canned) 226g

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INGREDIENTS

ingredients
1 lb skinless boneless ; chicken thighs, cut into large pieces
1 tbsp olive oil
3/4 cup gluten free chicken stock ; 177 mls
1.5 tbsp gluten free soy sauce
1 tbsp dry sherry
1 tbsp cornstarch
1 inch fresh ginger ; peeled and grated
2 cloves garlic ; minced
1 large carrot peeled and thinly sliced
8 oz button mushrooms ; sliced , 226g
1 cup snow peas
8 oz bamboo shoots (canned) ; 226g
8 oz water chestnuts (canned) ; 226g

INSTRUCTIONS

moo goo gai pan (instant pot)

This Pressure Cooker Moo Goo Gai Pan is so easy to cook, your whole family will love this Chinese takeout made at home! So easy to make in your Instant Pot or other Electric Pressure Cooker, it's gluten free too.

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Total Carbs: 18 g

Protein: 27 g

Servings: 4

This Pressure Cooker Moo Goo Gai Pan is so easy to cook, you're whole family will love this Chinese takeout made at home! So easy to make in your Instant Pot or other Electric Pressure Cooker, it's gluten free too.

instructions

First, prepare the chicken thighs by cutting into large pieces, and chop all the vegetables, garlic and ginger as directed so that you are ready to cook.

Turn on the saute/browning function in your Instant Pot or other electric pressure cooker and add 1 tbsp oil to coat the bottom, use the 'adjust' button to turn it to the medium saute heat. Add 1 tbsp of oil to the inner pot and saute the chicken thigh pieces for just 1 minute, then turn off the saute function.

Add 1/2 cup (120 mls) of the gluten free chicken stock (reserve the rest) to the inner pot along with the chicken thigh pieces.

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 1 minute at High Pressure.

While the chicken is cooking, mix together the remaining chicken broth, gluten free soy sauce, dry sherry and cornstarch.

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 7 minutes, then you can gently release the rest of the pressure by opening the vent.

Add the garlic and ginger, and the liquid into the pot and cook (use saute function) for 1 minute.

Add mushrooms and carrots to the pot, cook for 2 minutes, stirring occasionally.

Now, add the remaining vegetables and cook for 1 minute, serve hot over rice.

recipe notes

Adapted from Omnivore's Cookbook

Nutrition Facts

Pressure Cooker Moo Goo Gai Pan (Instant Pot)

Amount Per Serving

Calories 269 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Cholesterol 109mg 36%

Sodium 567mg 24%

Potassium 738mg 21%

Total Carbohydrates 18g 6%

Dietary Fiber 3g 12%

Sugars 6g

Protein 27g 54%

Vitamin A 66%

Vitamin C 22.8%

Calcium 3.4%

Iron 14.9%

* Percent Daily Values are based on a 2000 calorie diet

NOTES

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moo goo gai pan (instant pot)

ingredients
1 lb skinless boneless chicken thighs, cut into large pieces
1 tbsp olive oil
3/4 cup gluten free chicken stock 177 mls
1.5 tbsp gluten free soy sauce
1 tbsp dry sherry
1 tbsp cornstarch
1 inch fresh ginger peeled and grated
2 cloves garlic minced
1 large carrot peeled and thinly sliced
8 oz button mushrooms sliced , 226g
1 cup snow peas
8 oz bamboo shoots (canned) 226g
8 oz water chestnuts (canned) 226g

moo goo gai pan (instant pot)
This Pressure Cooker Moo Goo Gai Pan is so easy to cook, your whole family will love this Chinese takeout made at home! So easy to make in your Instant Pot or other Electric Pressure Cooker, it's gluten free too.

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Total Carbs: 18 g
Protein: 27 g
Servings: 4
This Pressure Cooker Moo Goo Gai Pan is so easy to cook, you're whole family will love this Chinese takeout made at home! So easy to make in your Instant Pot or other Electric Pressure Cooker, it's gluten free too.

instructions
First, prepare the chicken thighs by cutting into large pieces, and chop all the vegetables, garlic and ginger as directed so that you are ready to cook.

Add 1/2 cup (120 mls) of the gluten free chicken stock (reserve the rest) to the inner pot along with the chicken thigh pieces.

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 1 minute at High Pressure.

While the chicken is cooking, mix together the remaining chicken broth, gluten free soy sauce, dry sherry and cornstarch.

Add the garlic and ginger, and the liquid into the pot and cook (use saute function) for 1 minute.

Add mushrooms and carrots to the pot, cook for 2 minutes, stirring occasionally.

Now, add the remaining vegetables and cook for 1 minute, serve hot over rice.

recipe notes
Adapted from Omnivore's Cookbook

Nutrition Facts
Pressure Cooker Moo Goo Gai Pan (Instant Pot)
Amount Per Serving
Calories 269 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 109mg 36%
Sodium 567mg 24%
Potassium 738mg 21%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 6g
Protein 27g 54%
Vitamin A 66%
Vitamin C 22.8%
Calcium 3.4%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet

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Nutrition

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Serving Size: 1 (1281g)
Recipe Makes: 1

Calories: 690
Calories from Fat: 85 (12%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.8g
Cholesterol 263.1mg		81 %
Sodium 1488.2mg		51 %
Potassium 2451mg		65 %
Total Carbohydrate 25.3g		7 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 21g
Protein 115.8g		165 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 690

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