Name: Instant Pot® Chinese Black Pepper Chicken with Celery
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 medium; Celery, sliced, or more to taste - 5 stalks; Chicken broth - ¾ cup; Garlic, minced - 6 cloves; Soy sauce - 3 tablespoons; Rice vinegar - 2 tablespoons; Minced fresh ginger - 1 ½ teaspoons; Coarsely ground pepper - 1 teaspoon; Frozen cubed chicken - 1 ½ pounds; Sesame oil - 2 tablespoons; Water - 2 teaspoons; Cornstarch - 1 ½ teaspoons

Ingredients for - Instant Pot® Chinese Black Pepper Chicken with Celery

1. Olive oil 2 tablespoons

2. Onion, chopped 1 medium

3. Celery, sliced, or more to taste 5 stalks

4. Chicken broth ¾ cup

5. Garlic, minced 6 cloves

6. Soy sauce 3 tablespoons

7. Rice vinegar 2 tablespoons

8. Minced fresh ginger 1 ½ teaspoons

9. Coarsely ground pepper 1 teaspoon

10. Frozen cubed chicken 1 ½ pounds

11. Sesame oil 2 tablespoons

12. Water 2 teaspoons

13. Cornstarch 1 ½ teaspoons

How to cook deliciously - Instant Pot® Chinese Black Pepper Chicken with Celery

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.