Pressure Cooker Chicken Chop Suey

• 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

1. 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.
2. 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 170u0b0.
3. 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.

chicken, mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts, edamame, chicken broth, soy sauce, fresh gingerroot, red pepper, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/pressure-cooker-chicken-chop-suey/ (may not work)