Pressure Cooker Moo Goo Gai Pan (Instant Pot)

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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

Step 8

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

Step 9

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