INSTANT POT CHOP SUEY RECIPES

Steps:

• Stir the broth, soy sauce or tamari, vinegar, and ground ginger in an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the block of frozen ground turkey on the rack or in the steamer. Lock the lid onto the pot.
• Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press POULTRY, PRESSURE COOK, or MANUAL on High pressure for 20 minutes with the Keep Warm setting off.
• Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Remove the rack or steamer from the cooker, letting the block of ground turkey fall in the liquid. Break up the ground turkey with the edge of a large, metal spoon and a meat fork, getting it into small pieces (rather than longish threads). Place the vegetables on top of the meat but do not stir them into the ingredients below. Lock the lid back on.
• Set the machine for POULTRY, PRESSURE COOK, or MANUAL and set the timer for 0 minutes. The valve must be closed.
• Again, use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot again. Whisk the water and cornstarch in a small bowl until smooth.
• Press the button for SAUTÉ and set for MEDIUM, NORMAL, or CUSTOM 400°F and set the timer for 5 minutes.
• Bring the contents of the cooker to a simmer, stirring often. Stir in the cornstarch slurry, then continue cooking, stirring almost constantly, until the liquid thickens, about 1 minute. Turn off the SAUTÉ function and remove the (hot!) insert from the pot to stop the cooking. Set aside for a couple of minutes to continue to thicken. Stir well and serve warm with the crunchy chow mein noodles sprinkled over the top.

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.