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Pressure-Cooker Chicken Chop Suey

Name: Pressure-Cooker Chicken Chop Suey
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 9 servings.
Cuisine: Asia, Chinese
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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 5 min.

Makes

9 servings

Updated: Feb. 10, 2022

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

Pressure-Cooker Chicken Chop Suey Recipe photo by Taste of Home

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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

Directions

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

1 cup: 182 calories, 6g fat (2g saturated fat), 50mg cholesterol, 709mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

Pressure-Cooker Chicken Chop Suey

Ingredients

Directions

Nutrition Facts

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