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Instant Pot® Chinese Black Pepper Chicken with Celery
Instant Pot® Chinese Black Pepper Chicken with Celery
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Instant Pot® Chinese black pepper chicken with fresh or frozen chicken - a quick and delicious dish.
Ingredients:
  • 1.5 teaspoons cornstarch
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 stalks celery, sliced, or more to taste
  • 0.75 cup chicken broth
  • 6 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1.5 teaspoons minced fresh ginger
  • 1 teaspoon coarsely ground pepper
  • 1.5 pounds frozen cubed chicken
  • 2 tablespoons sesame oil
  • 2 teaspoons water
Instructions:
  • Heat up your multi-functional pressure cooker, like an Instant Pot®, using the Saute function. Cook onion and celery until soft and translucent for about 5 minutes. Turn off the Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper. Mix well. Place the frozen chicken on top without stirring.
  • Securely seal the lid, choosing high pressure per the manufacturer's guidelines. Set the timer for 4 minutes and give it 10 to 15 minutes for pressure to build up.
  • Carefully quick-release pressure following manufacturer's instructions for about 5 minutes. Remove the lid and stir in sesame oil to combine.
  • Press the Saute function. Combine water and cornstarch in a small bowl. Pour into the bubbling liquid and stir until sauce slightly thickens, about 3 to 4 minutes.

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