Name: Chinatown-Style Chop Sueywith Ground Turkey
Prep time: 5 min
Cook time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup chicken broth; 3 tbsp regular or reduced-sodium soy sauce or tamari; 3 tbsp unseasoned rice vinegar (or 2 tbsp apple cider vinegar); 1 tsp ground dried ginger; 1 lb frozen ground turkey; 1 1/2 lbs frozen unseasoned mixed vegetables for stir-fry ((6 cups), discard any seasoning packet included); 2 tbsp Water; 1 1/2 tbsp cornstarch; Crunchy chow mein noodles ( (gluten-free if that’s a concern), for garnish)

Chinatown-Style Chop Sueywith Ground Turkey

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Here’s the mid-century-modern classic that has little in common with authentic Chinese fare but was a staple of the American table for years. We’ve used ground turkey, instead of ground pork or beef, because we feel the others made the dish too greasy.

Course

Dinner, Lunch, Main Course

Cuisine

American, Chinese

Difficulty

Easy

Browse Category

Kid-Friendly, Meat, Poultry

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Ground Turkey

Prep Time

5 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

3/4 cup chicken broth
3 tbsp regular or reduced-sodium soy sauce or tamari
3 tbsp unseasoned rice vinegar or 2 tbsp apple cider vinegar
1 tsp ground dried ginger
1 lb frozen ground turkey
1 1/2 lbs frozen unseasoned mixed vegetables for stir-fry (6 cups), discard any seasoning packet included
2 tbsp Water
1 1/2 tbsp cornstarch
Crunchy chow mein noodles (gluten-free if that’s a concern), for garnish

Course

Dinner, Lunch, Main Course

Cuisine

American, Chinese

Difficulty

Easy

Browse Category

Kid-Friendly, Meat, Poultry

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Ground Turkey

Prep Time

5 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

3/4 cup chicken broth
3 tbsp regular or reduced-sodium soy sauce or tamari
3 tbsp unseasoned rice vinegar or 2 tbsp apple cider vinegar
1 tsp ground dried ginger
1 lb frozen ground turkey
1 1/2 lbs frozen unseasoned mixed vegetables for stir-fry (6 cups), discard any seasoning packet included
2 tbsp Water
1 1/2 tbsp cornstarch
Crunchy chow mein noodles (gluten-free if that’s a concern), for garnish

Instructions

Stir the broth, soy sauce or tamari, vinegar, and ground ginger in an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the block of frozen ground turkey on the rack or in the steamer. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press POULTRY, PRESSURE COOK, or MANUAL on High pressure for 20 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Remove the rack or steamer from the cooker, letting the block of ground turkey fall in the liquid. Break up the ground turkey with the edge of a large, metal spoon and a meat fork, getting it into small pieces (rather than longish threads). Place the vegetables on top of the meat but do not stir them into the ingredients below. Lock the lid back on.
Set the machine for POULTRY, PRESSURE COOK, or MANUAL and set the timer for 0 minutes. The valve must be closed.
Again, use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot again. Whisk the water and cornstarch in a small bowl until smooth.
Press the button for SAUTÉ and set for MEDIUM, NORMAL, or CUSTOM 400°F and set the timer for 5 minutes.
Bring the contents of the cooker to a simmer, stirring often. Stir in the cornstarch slurry, then continue cooking, stirring almost constantly, until the liquid thickens, about 1 minute. Turn off the SAUTÉ function and remove the (hot!) insert from the pot to stop the cooking. Set aside for a couple of minutes to continue to thicken. Stir well and serve warm with the crunchy chow mein noodles sprinkled over the top.

Recipe Notes

Beyond

• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent. (If you can’t find 1 1/2 pound frozen turkey, keep the ground turkey at 1 pound and double the amount of frozen vegetables.)

• Although this dish’s roots lie in Cantonese-American restaurants, a drizzle of sriracha or Asian red chile sauce wouldn’t hurt!

* Using a –20°F CHEST FREEZER?

There is no difference in cooking times

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.