Instant Pot Moo Goo Gai Pan–chicken, mushrooms and vegetables in a savory sauce. This is the EASIEST and FASTEST moo goo gai pan recipe!
Instant Pot Moo Goo Gai Pan
This Chinese dish translates to chicken with sliced mushrooms. Moo Goo Gai Pain is light and very flavorful and we enjoyed it so much! Compared to many Asian stir-fry options made with battered and fried chicken, moo goo gai pan is a much lower calorie option. I used to love ordering moo goo whenever I went to PF Changs…I haven’t been to PF Changs forever so I’m not even sure it’s still on the menu. I loved making this an overall healthy and low cal meal by serving it over cauliflower rice! It had lots of veggies but it was very filling.
My version of Moo Goo Gai Pan is made, of course, in the Instant Pot. And it’s made soooo fast. By using pre-cooked chicken the cooking time is only 1 minute! And I used frozen stir fry vegetables and pre-sliced mushrooms so there was no chopping or slicing!
Ingredients/Substitution Ideas
- Olive oil–or vegetable oil
- Sliced mushrooms
- Garlic powder
- Ground ginger–or 1 Tbsp of minced fresh ginger
- Sugar
- Low sodium soy sauce
- Fish or oyster sauce
- Seasoned rice vinegar
- Water
- Better than Bouillon Chicken Base
- Rotisserie chicken—or cooked, chopped chicken. You can use raw chicken for this recipe but you’ll want to slice it thinly and slightly cook it when you saute the mushrooms.
- Frozen stir fry vegetables–I can find these at Winco or at Smiths
- Cornstarch
The Basic Steps
- Saute the mushrooms and add in seasonings.
- Dump the chicken and frozen vegetables into the pot.
- Pressure cook for 1 minute with a quick release.
- Thicken with a cornstarch slurry.
- Serve chicken, sauce and vegetables over the top of rice or riced cauliflower.
Notes/Tips
- Serve the chicken, vegetables and sauce over the top of rice or cauliflower rice. I love buying the frozen bags of cauliflower rice from Costco and then it’s easy to cook them in the microwave.
- Try stirring in a big handful of cashews after you thicken the sauce with the cornstarch slurry for a fun addition.
- This recipe can be gluten free if you use gluten free soy sauce and chicken base.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with fish sauce are Instant Pot Thai-style noodle soup and Instant Pot Drunken Noodles.
More Instant Pot Asian style recipes to love…
Instant Pot Asian Garlic Noodles
Chicken, garlic, mushrooms, spaghetti noodles and cabbage in a savory sauce. An easy way to have restaurant quality Asian noodles at home!
Instant Pot Hibachi Chicken
A savory sauce with chicken chunks, mushrooms, bell pepper and zucchini. Serve it over rice and drizzle with homemade yum yum sauce for an awesome dinner.
Beef Pan Fried Noodles
They are better than what you’d order at a Chinese restaurant! This dinner makes a heaping pile of stir fried beef and vegetables in a savory sauce with noodles.
Instant Pot Hibachi Fried Rice
The yummiest fried rice similar to what you order at your favorite hibachi restaurant only it’s made at home in your Instant Pot!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
EASIEST Instant Pot Moo Goo Gai Pan
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 4–6 servings 1x
Description
Chicken, mushrooms and vegetables in a savory sauce. This is the EASIEST and FASTEST moo goo gai pan recipe!
Ingredients
- 1 Tbsp olive oil
- 1 (16 oz) package of sliced mushrooms
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp sugar
- 1/4 cup low sodium soy sauce
- 1 Tbsp fish or oyster sauce
- 1 Tbsp seasoned rice vinegar
- 1/2 cup water
- 1 tsp Better than Bouillon Chicken Base
- 2–3 cups rotisserie chicken (or cooked, chopped chicken)
- 1 (12 oz) package of frozen stir fry vegetables
- 1 Tbsp cornstarch
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the mushrooms and saute for 4-5 minutes. Stir in the garlic powder, ground ginger, sugar, soy sauce, fish sauce, vinegar, water and Better than Bouillon. Turn off saute setting.
- Dump the chicken and frozen vegetables into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Stir. In a small bowl stir together cornstarch and 2 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot and stir until sauce is thickened. Turn off Instant Pot.
- Serve chicken, sauce and vegetables over the top of rice or riced cauliflower.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Better than take out. Quick and delicious.
★★★★★
Thanks for the 5 stars…I am so glad you liked it 🙂
Always worth five stars if my wife says, that’s nice love.
★★★★★
Thanks Tom! So glad you both liked it!