Pressure Cooker Chicken Chop Suey Recipes

Steps:

• 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. Press cancel. A thermometer inserted in chicken should read at least 170°. , 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.

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

Steps:

• Heat the oil in the pressure cooker on medium heat. Brown the meat in the oil. Add celery, onions, salt, pepper, and water, cover and cook for 10 minutes. Cool for 5 mins and then reduce pressure Add bean sprouts and simmer in open pan for 3 minutes. Add soy sauce. Mix well. Thicken with cornstarch mixed with cold water. Add to the pressure cooker and cook 1 minute. Serve with hot rice.