Pressure Cooker Chicken Chop Suey Recipe

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 can (14 ounces) bean sprouts, rinsed and drained
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup frozen shelled edamame
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup reduced-sodium soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  • Place chicken in a 6-qt. electric pressure cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Press cancel.
  • Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.

Nutrition Facts

1 cup: 182 calories, 6g fat (2g saturated fat), 50mg cholesterol, 709mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

Originally published as Spicy Slow Cooker Chicken Chop Suey in Skinny Instant Pot


Source link

Post Author: MNS Master

Leave a Reply

Your email address will not be published. Required fields are marked *