Instant Pot - Moo Goo Gai Pan

I was looking for something interesting to make in my Instant Pot - first use of 2018 and came across this Pressure Cooker Moo Goo Gai Pan recipe on Pinterest.

I modified it a little bit (as I tend to do) to suit my tastes and such.

Instant Pot Moo Goo Gai Pan
Printable Recipe - Click Here 

Ingredients

• 1 lb skinless, boneless, chicken breast, cut into small/medium pieces
• 1 Tbsp olive oil
• 3/4 cup chicken stock
• 1 1/2 tsp. low sodium soy sauce (can use regular but I prefer low sodium)
• 1 Tbsp ground ginger
• 1 tsp. (2 cloves) garlic, minced
• 1 large carrot, peeled and thinly sliced
• 8 oz button mushrooms, sliced
• 1 cup snow peas
• 8 oz bamboo shoots (canned)
• 8 oz water chestnuts (canned)  

Instructions

1. Peel and thinly slice the carrot. Set aside
   
   

   

   
   
2.  Cut the chicken breast into small/medium pieces
   
   

   
3. Wash your hands and place the knife in the sink or dishwasher to be washed (always do this after handling poultry).  Turn on the saute/browning function in your Instant Pot or other electric pressure cooker and add 1 tbsp oil to coat the bottom of the inner pot, use the 'adjust' button to turn it to the medium saute heat. Add the chicken and saute for 1 minute (just to lightly brown).
   
   

   

   
   
   
   
4. Add 1/2 cup chicken stock to the chicken (reserve the rest).  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. Yes, only 1 minute - trust me.
   
   

   

   
   
   
5. When the minute is up, allow the pressure to natually release (about 7 minutes), then you can carefully release the rest of the pressure before opening.
   
   
6. Add the garlic, ginger, soy sauce and remaining chicken broth., set to saute again and cook for 1 minute.
    
7. Add the mushrooms, carrots, sliced water chestnuts, bamboo shoots and snow peas and cook on saute setting for an additional  3 minutes, stirring occasionally.
   
   

   

   
   It is ready and it only took 12 minutes!  You can serve over rice if desired but personally, I skip the rice to cut down the carbohydrates.
   
   

    

   
   

   
   

   

   
   

   
   

Instant Pot - First Try - Chili

The Instant Pot is all the rage in the cooking world.  It actually has been for a little while but I was resistant to get a pressure cooker based on stories I had heard but the Instant Pot is a newer, safer Pressure Cooker.

I have been sort of shopping (looking) around for a new crock-pot (slow cooker) because mine is very old and doesn't work well and is all scratched up on the inside but I heard you can use the Instant Pot as a slow cooker as well. 

I also heard that the Instant Pot cooks food very fast and very good.

I decided to make some Chili - to have now and to freeze some for later (this recipe makes a lot)

Here is the recipe I tried.

Pressure Cooker Chili Recipe

INGREDIENTS

1 1/2 pounds ground beef
1 onion chopped
2 teaspoons garlic powder
2 pkg. McCormick Chili Mix (I used one regular and one hot)
1 heaping tablespoon of baking Cocoa (must be unsweetened)
1 teaspoon salt
1 small can tomato paste
1 29 oz can tomato sauce
1 can Rotel tomatoes + chili peppers (I used mild)
2 cans Fire Roasted Diced Tomatoes
2 15 oz cans Red Kidney Beans - drained
1 15 oz can Pinto Beans - drained
1 15 oz can Black Beans - drained
1 cup dark beer

DIRECTIONS

1. Brown the ground beef. When beef is no longer pink, add the chopped onion and sauté until tender.

2. Mix in the dry spices and sauté another minute to be sure the beef is well seasoned. Add the tomato paste and mix well.

3. Add the tomato sauce, and all the cans of tomatoes and beans. Stir. Add the beef broth.

4. Lock the lid and set for 30 minutes at high pressure. It will take a while to come to pressure, since there is so much in the pot. Give it 15 minutes of natural release and then use quick release. Add salt and pepper to taste.

Results?  I thought it was pretty tasty.  It sure was easy enough to make.  The only thing I would do different is puree my roasted tomatoes in a food processor next time because I like my chili a little less chunky.  Other than that, I wouldn't change a thing.

Have you tried the Instant Pot?  Do you have any good recipes to share for a newbie like me?