Best Pressure Cooker Chicken Chop Suey Recipes

PRESSURE-COOKER CHICKEN CHOP SUEY

Pressure-Cooker Chicken Chop Suey image

If you're in for a busy evening, here's a wonderful way to ensure you can still have a healthful supper. It's tasty, traditional-and easy, too. -Melody Littlewood, Royal City, Washington

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
2 celery ribs, sliced
1 medium onion, chopped
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup frozen shelled edamame
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup cornstarch
1/4 cup cold water
Hot cooked rice

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.

Nutrition Facts : Calories 182 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

PRESSURE COOKER CHICKEN CHOP SUEY

Pressure Cooker Chicken Chop Suey image

If you're in for a busy evening, here's a great way to ensure you can still have a healthful supper. It's tasty, traditional-and easy, too. -Melody Littlewood, Royal City, Washington

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
2 celery ribs, sliced
1 medium onion, chopped
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup frozen shelled edamame
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup cornstarch
1/4 cup cold water
Hot cooked rice

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