Instant Pot Chop Suey

Originally a 1950s Betty Crocker recipe, my family tweaked the recipe for chop suey into a long-standing family favorite of three generations. Now, I'm finally able to enjoy this dish again by removing the gluten and dairy. It is also free from soy, eggs, and is completely paleo making it suitable for people with a variety of food sensitivities. To make things even better, I also converted to an Instant Pot recipe for easy, one pot cooking. This recipe is very special to me and I'm so excited to be sharing it.
20 minutes
50 minutes
Show nutritional information
This is our estimate based on online research.
Fat:12 g
Carbohydrates:16 g
Protein:35 g
Calculated per serving.

Serves: 5

Serves: 5decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Melt lard or other fat in an Instant Pot set to sauté. Do not cover with lid.
  2. Once the fat is hot, stir in garlic, bell pepper, mushrooms, onion, celery, snow peas, 1/2 tsp salt, and 1/4 tsp pepper. Continue to sauté until the vegetables are softened, then turn off the heat and set the vegetables aside for later. If you can't keep them warm, you may refrigerate them.
  3. Once the vegetables are cooked and removed from the pot, whisk in the coconut aminos, ginger, cinnamon, cloves, and fennel.
  4. Add beef and season with 1 tsp salt and 1 tsp pepper. Stir. Secure lid and set valve to sealing. Press the button that says "manual" then press the plus (+) button until the display reads 40 minutes.
  5. After the 40 minutes is up and the timer has gone off, wait for the pressure to naturally release as opposed to switching the valve to "venting". Once the pressure has released, you can then switch the valve to "venting" to ensure all the pressure is gone and then remove the lid.
  6. Remove the beef with a slotted spoon and set aside, leaving the juices in the pot. Press the "sauté" button. Once the juices start to bubble, whisk together the starch and water in a separate bowl then whisk this mixture into the pot. Allow to thicken slightly.
  7. Stir the beef and vegetables back into the pot with the sauce. Give the vegetables a few minutes to heat back up then turn off the heat. Serve over rice and garnish with some sliced green onion, if desired.


This recipe assumes the user is familiar with and knows how to use an Instant Pot. Always read and follow the manufacturers instructions before attempting to make a recipe in your Instant Pot.

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