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.

Instant Pot Moo Goo Gai Pan
4 from 5 votes
Print Pin Rate
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
  • 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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