Instant Pot Moo Goo Gai Pan
- 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
Turn on the instant pot and select sauté.
Add 1 tablespoon of oil in it.
Add chicken and sauté for 1 minute.
Add chicken stalk and lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 1 minute, release the pressure naturally through steam vent.
Open the lid and add chicken broth, soy sauce, dry sherry and cornstarch.
Press sauté and add ginger, garlic and cook for 1 minute.
Add mushrooms and sauté for 2 minutes.
Add vegetables and sauté for 1 minute.
Serve hot and enjoy. You can serve it with rice.
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