Instant Pot® Chinese Black Pepper Chicken with Celery
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5 stalks celery, sliced, or more to taste
- ¾ cup chicken broth
- 6 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 ½ teaspoons minced fresh ginger
- 1 teaspoon coarsely ground pepper
- 1 ½ pounds frozen cubed chicken
- 2 tablespoons sesame oil
- 2 teaspoons water
- 1 ½ teaspoons cornstarch
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
- Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.
Source
Original recipe: View Original