Easy Pressure Cooker/Instant Pot Moo Shu Pork made in the comfort of your home in minutes with little effort. Now that’s the perfect equation for a weeknight meal!
I am thrilled to introduce you to an incredible cookbook: The Electric Pressure Cooker Cookbook, written by Barbara Schieving, the amazing individual behind Pressure Cooking Today. Barbara’s blog was the first pressure cooking blog I ever discovered and is the reason I fell in love with this amazing appliance. When I first bought my pressure cooker 8 years ago, there were very few resources for electric pressure cooker recipes, so when I found Pressure Cooking Today, I felt like I found a gold mine!
I grew up watching my mom make mashed potatoes and green beans in her stove top pressure cooker, and I’m pretty sure that was the only food to ever enter that intimidating vessel. I spent a lot of time studying Barbara’s blog way back then and was so excited at the potentials of this appliance!
Barbara continues to rule this pressure cooking world and I’m so thrilled to say she has become one of my very good friends and supporters in my blogging ventures. She is an amazing example of honesty and integrity and I have learned so much by watching her example. She also blogs over here at Barbara Bakes.
I’ve got half of her cookbook dog-eared and have been so happy with all the recipes I’ve tried so far! This book is such a treasure and a perfect companion to your pressure cookers/Instant Pots.
If you are new to pressure cooking, the intro to her book is priceless. It includes everything you need to know to get the most from your Electric Pressure Cooker including:
Advantages of Using an Electric Pressure Cooker
Pressure Cooker Parts
and so much more!
There is also a Q & A section that is pure genius! It covers all the most commonly asked questions and is an amazing resource for every skill set.
There are 8 chapters of amazing recipes:
Sandwiches, Wraps, Tacos, and More (my favorite section!)
30-Minute Meals (my other favorite!)
On the Side
I’m excited to share a recipe from her book today! This Easy Moo Shu Pork comes from her Sandwiches, Wraps, Tacos, and More section and it was an incredibly easy meal to throw together on an especially busy night.
My mom loves Moo Shu Pork and has asked me to make it at home for years. Well, I finally did and it was incredibly easy, jam-packed with veggies, and perfect for a cold winter evening. I went with Barbara’s suggestion to serve it in a lettuce wrap the first night with a drizzle of hoisin sauce. Perfect finger food! The next night I turned it into a rice bowl topped with a large drizzle of Sriracha and a sprinkle of cashews. Absolutely amazing!
I can’t wait to dive into the book more! Next up this week is her Shortcut Homemade Chicken Noodle Soup. I’m also looking forward to the Asian Chicken Noodle Soup, Thai Chicken Rice Bowl, Indian Butter Chicken, and Creamy Chicken Pesto Pasta! So many good recipes to try!
Stay tuned for a giveaway contest coming up soon that will include a copy of Barbara’s book The Electric Pressure Cooker Cookbook. It’s gonna be good!
PS: The book is temporarily out of stock on Amazon, but will be back soon and shipped to you by Christmas. You can still order it now and it will be shipped as soon as it is back in stock.
Thank you Barbara for all your hard work and being such a leader in the pressure cooking world!
Items used for Pressure Cooker Easy Moo Shu Pork
Instant Pot or
*This post contains affiliate links. Thank you!Print
Pressure Cooker Easy Moo Shu Pork
My mama’s favorite Chinese dish can now be made in minutes in my own home! Tender strips of pork tossed with loads of veggies. Perfect dish for a busy night! Recipe from The Electric Pressure Cooker Cookbook by Barbara Schieving.
- 1 tablespoon vegetable oil
- 2 large eggs, beaten
- 1/2 cup water
- 1/4 cup low-sodium soy sauce
- 2 tablespoons smooth peanut butter
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1/2 teaspoon Sriracha (I used 1 tablespoon for extra heat)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds pork loin or boneless pork chops, sliced into thin strips
- 1 package (8 ounces) fresh mushrooms, thinly sliced
- 1 can (8 ounces) bamboo shoots, sliced matchstick style
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 teaspoons sesame oil
- 1 bag (14 ounces) coleslaw (I used a carrot, brussel sprout, cabbage mix)
- 1 scallion, white and green parts, chopped
- 12 thin flour tortillas or lettuce cups
- Select Simmer/Saute to preheat the pressure cooking pot. When hot, add the vegetable oil and coat the bottom of the pot. Add the eggs and cook for about 3 minutes, without stirring, to create an omelet. Turn off the pressure cooker. Transfer the omelet to a cutting board and slice it into small, thin pieces.
- Add the water, soy sauce, peanut butter, honey, white vinegar, Sriracha, garlic powder, and pepper to the pressure cooking pot and stir to combine. Stir in the pork, mushrooms, and bamboo shoots. Lock the lid in place. Select High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Saute and simmer for a few minutes, stirring constantly, until the sauce thickens. Stir in the sesame oil, coleslaw, and chopped egg. Transfer to a serving bowl and garnish with scallions. To serve, divide the pork mixture among the tortillas and roll up to enclose. Alternatively, fill lettuce cups with pork mixture.