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.
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.
Adapted from Omnivore's Cookbook
found on www.noshtastic.com