Instant Pot® Chinese Black Pepper Chicken with Celery

Instant Pot® Chinese Black Pepper Chicken with Celery

This is a great recipe for Chinese black pepper chicken (made with fresh or frozen chicken) cooked in the Instant Pot®.

Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
349 Calories

Recipe Instructions

Step 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.
Step 2
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.
Step 3
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.
Step 4
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.
Instant Pot® Chinese Black Pepper Chicken with Celery

Ingredients

  • 2 teaspoons water
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 6 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon coarsely ground pepper
  • 5 stalks celery, sliced, or more to taste
  • 0.75 cup chicken broth
  • 1.5 teaspoons cornstarch
  • 1.5 teaspoons minced fresh ginger
  • 1.5 pounds frozen cubed chicken

Categories

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