Instant Pot Moo Goo Gai Pan

This moo goo gai pan has a funny name but is very yummy in taste. It is good for people who are on a gluten free diet.

4 from 3 votes

Instant Pot Moo Goo Gai Pan

Course Main Course
Cuisine Chinese
Keyword bamboo shoots, chicken thighs, Moo Goo Gai Pan, mushrooms
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Calories 269 kcal


  • 1 lb chicken thighs
  • 1 tbsp olive oil
  • 3/4 cup gluten fee chicken stalk
  • 1 1/2 tbsp gluten free soy sauce
  • 1 tbsp dry sherry
  • 1 tbsp cornstarch
  • 1 inch fresh ginger peeled
  • 2 garlic cloves minced
  • 1 carrot peeled and sliced
  • 8 ounce mushrooms sliced
  • 1 cup snow peas
  • 8 ounce canned bamboo shoots
  • 8 ounce water chestnuts


  1. Turn on the instant pot and select sauté.

  2. Add 1 tablespoon of oil in it.

  3. Add chicken and sauté for 1 minute.

  4. Add chicken stalk and lock the lid of the instant pot.

  5. Set the instant pot to “Manual” at high pressure for 1 minute, release the pressure naturally through steam vent.

  6. Open the lid and add chicken broth, soy sauce, dry sherry and cornstarch.

  7. Press sauté and add ginger, garlic and cook for 1 minute.

  8. Add mushrooms and sauté for 2 minutes.

  9. Add vegetables and sauté for 1 minute.

  10. Serve hot and enjoy. You can serve it with rice.

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