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Instant Pot Black Pepper Chicken with Celery

3.0
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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Chinese
Instant Pot Black Pepper Chicken with Celery
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 stalks celery, sliced, or more to taste
  • 3/4 cup chicken broth
  • 6 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons minced fresh ginger
  • 1 teaspoon coarsely ground pepper
  • 1 1/2 pounds frozen cubed chicken
  • 2 tablespoons sesame oil
  • 2 teaspoons water
  • 1 1/2 teaspoons cornstarch
Instructions
1
Turn on your pressure cooker and switch it to the Saute mode. Add sliced onion and chopped celery, cooking until they become soft and lose their crunchiness, approximately 5 minutes. Switch off the Saute mode. In a separate container, whisk together chicken broth, minced garlic, soy sauce, rice vinegar, grated ginger, and a pinch of black pepper. Combine the mixture with the ingredients in the pressure cooker, stirring gently to avoid disturbing the chicken pieces on top. Close and secure the lid of your pressure cooker, then set it to high pressure according to the manufacturer's guidelines. Set a timer for 4 minutes, allowing 10-15 minutes for the pressure to build up.
2
Release the pressure slowly using the quick-release method, about 5 minutes. Once the pressure has been released, carefully remove and unlock the lid of your pressure cooker. Mix everything together, then stir in a drizzle of sesame oil.
3
Switch the pressure cooker to the Saute mode once more. In a small bowl, whisk together water and cornstarch until smooth. Gradually pour the mixture into the bubbling liquid, stirring continuously to thicken the sauce, approximately 3-4 minutes.