Pressure-Cooker General Tso’s Stew
I love Asian food and wanted a chili-style soup with flavors of General Tso. You can use any meat you like—I used leftover pork, but it’s great with turkey, chicken or ground meats. —Lori McLain, Denton, Texas
Total TimePrep: 10 min. Cook: 10 min.
- 1 cup tomato juice
- 1/2 cup water
- 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 boneless skinless chicken breast halves
- 1-1/2 cups chopped onion
- 1 cup chopped fresh broccoli
- 1/4 cup chopped green onions
- 1 teaspoon sesame seeds, toasted
- In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Top with chicken, onion and broccoli. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
- Remove chicken; shred with 2 forks. Return to pressure cooker; heat through. Top with green onions and sesame seeds to serve. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts1 cup: 159 calories, 5g fat (1g saturated fat), 42mg cholesterol, 762mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.
Originally published as General Tso's Soup in Skinny Instant Pot