Jennifer Gray
@jgflavor30
Instant Pot Chinese Black Pepper Chicken with Celery
A quick and flavorful dish featuring tender chicken cooked in a savory black pepper sauce with fresh celery and garlic, all made effortlessly in the Instant Pot®. Perfect for a weeknight dinner!
Details
- Cuisine:chinese
- Meal Type:dinner
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:13
- Views:8
Recipe Information
- Prep time25 min.
- Cook time25 min.
- Total time50 min.
- Servings4
Ingredients
- 2 tablespoons
- 1 medium
- 5 stalks
- 3/4 cup
- 6 cloves
- 3 tablespoons
- 2 tablespoons
- 1 1/2 teaspoons
- 1 teaspoon
- 1 1/2 pounds
- 2 tablespoons
- 2 teaspoons
- 1 1/2 teaspoons
Cooking Instructions
Follow our step-by-step guide on how to make Instant Pot Chinese Black Pepper Chicken with Celery.
Step 1
Set your Instant Pot® to the 'Sauté' function. Add the olive oil, chopped onion, and sliced celery. Sauté for about 5 minutes until the vegetables are soft and translucent.
Step 2
Turn off the 'Sauté' function. Pour in the chicken broth, then add the minced garlic, soy sauce, rice vinegar, minced ginger, and coarsely ground pepper. Stir well to combine.
Step 3
Place the frozen cubed chicken on top of the mixture without stirring it in.
Step 4
Close and lock the lid of the Instant Pot®. Select 'High Pressure' and set the timer for 4 minutes. Allow 10 to 15 minutes for the pressure to build up.
Step 5
Once the cooking time is complete, carefully release the pressure using the quick-release method, which should take about 5 minutes. Unlock and remove the lid.
Step 6
Stir the contents to mix everything together, then add the sesame oil and stir again.
Step 7
Switch back to the 'Sauté' function. In a small bowl, mix the water and cornstarch until smooth. Pour this mixture into the bubbling sauce and stir continuously for 3 to 4 minutes until the sauce thickens.