Instant Pot® Chinese Black Pepper Chicken with Celery
Description
This is a great recipe for Chinese black pepper chicken (made with fresh or frozen chicken) cooked in the Instant Pot®.
Ingredients
•
2 tablespoons olive oil
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1 medium onion, chopped
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5 stalks celery, sliced, or more to taste
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3/4 cup chicken broth
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6 cloves garlic, minced
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3 tablespoons soy sauce
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2 tablespoons rice vinegar
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1 1/2 teaspoons minced fresh ginger
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1 teaspoon coarsely ground pepper
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1 1/2 pounds frozen cubed chicken
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2 tablespoons sesame oil
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2 teaspoons water
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1 1/2 teaspoons cornstarch
Directions
1
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.
2
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.
3
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.
4
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.