Instant Pot Chop Suey

Some recipes are just comfort food for me. This chop suey recipe is one of them. My maternal grandma made this regularly when I was growing up.  She lived with us for a while and cooked dinner for us occasionally. Her version of this recipe was done on the stovetop and took a LONG time. I do not have the patience, and often don’t have the energy to make that version. And since I’ve been working on simplifying my favorite childhood recipes, I decided to give this one a makeover.

I previously did this recipe in the slow cooker, and that worked well. But I wanted to find a faster way to make this. So I got out my Instant Pot to see if this recipe would work.

This recipe uses stew meat. And there are a whole lot of recipes that use stew meat that require you to sear the meat first. And honestly, I’m not going to do that. Most days, I just don’t have the energy. And I know a lot of other women in midlife who struggle with that too.

The good news is that I usually have the energy for a good dump-and-go recipe. And that’s exactly what I did with this recipe! The great thing is that you can buy pre-cut onions and celery in most grocery store produce sections. And if you don’t want to cook some “minute” rice, you can always get a microwavable package of rice.

I’ve made this recipe smaller

My Grandma’s original recipe could feed a LOT of people! So I’ve made the recipe smaller. It tastes every bit as good, but it’s better for smaller families.

This recipe is naturally gluten-free.

Instant Pot Chop Suey

This dump-and-go version of a family favorite that requires very little prep time.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 1 lb stew meat
• 1/2 small onion chopped
• 3 stalks celery chopped
• 14 oz Can of stir fry vegetables drained
• 14 oz Can of bean sprouts drained
• 1 cup water
• 3 tbsp soy sauce
• cornstarch for thickening

Equipment

• 1 Instant Pot

Method

 

1. Place all ingredients, except cornstarch into your Instant Pot
2. Set on high setting and set timer for 35 minutes.
3. Once the chop suey is done cooking, allow it to depressurize for at least 10 minutes.
4. Mix a tablespoon or two with some cool water to form a slurry.
5. Mix into the chop suey and allow it to thicken for 5 minutes.
6. Serve over rice with soy sauce and chow mein noodles!