Pressure Cooker General Tsos Stew Recipes

INSTANT POT® GENERAL TSO'S CHICKEN

Instant Pot® General Tso's Chicken image

Why choose takeout when you can make this at home in the Instant Pot® with better results? This recipe can easily be doubled to feed four. You'll just need to do the chicken in two separate batches. All other directions remain the same. Garnish with chopped green onion and serve over rice, if desired.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes Asian

Time 50m

Yield 2

Number Of Ingredients 15

Ingredients

2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon dark brown sugar
1 tablespoon tomato paste
2 teaspoons sesame oil
1 teaspoon red pepper flakes
1 (16 ounce) package chicken breast tenderloins, cut into bite-size pieces
1 egg, beaten
½ cup cornstarch
1 tablespoon olive oil
1 tablespoon sesame seeds
1 clove garlic, minced
½ teaspoon ginger paste
¼ cup chicken broth

Steps:

Whisk together soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and red pepper flakes in a bowl. Set sauce aside.
Place egg in a shallow bowl. Place cornstarch in a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place on a plate.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer chicken to a plate.
Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press Cancel button. Add chicken to the pot and stir to coat.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Stir the chicken.
Select Saute function again and cook until sauce has thickened, about 3 minutes.

Nutrition Facts : Calories 652.9 calories, Carbohydrate 51.9 g, Cholesterol 230.3 mg, Fat 23.8 g, Fiber 1.9 g, Protein 56 g, SaturatedFat 4.7 g, Sodium 901.2 mg, Sugar 17 g

PRESSURE COOKER BEEF STEW

Pressure Cooker Beef Stew image

This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Provided by MISSCANADA

Categories Soups, Stews and Chili Recipes Stews Beef

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

Steps:

Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g

GENERAL TSO'S STEW

General Tso's Stew image

I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso's chicken. The slow cooker makes this super easy, and you can use any meat you like. It's a great with turkey, ground meats or leftover pork. -Lori McLain, Denton, Texas

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 cup tomato juice
1/2 cup pickled cherry peppers, chopped
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon peanut oil
1 to 2 teaspoons crushed red pepper flakes
1 pound shredded cooked chicken
1-1/2 cups chopped onion
1 cup chopped fresh broccoli
1/4 cup chopped green onions
1 teaspoon sesame seeds, toasted

Steps:

In a 4- or 5-quart slow cooker, combine the first 6 ingredients. Stir in chicken, onion and broccoli. Cook, covered, on low about 2 hours, until vegetables are tender. Top with green onions and sesame seeds to serve.

Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 791mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges