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.