Instant Pot® Chinese Black Pepper Chicken with Celery

Name: Instant Pot® Chinese Black Pepper Chicken with Celery
Total time: 50
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 5 stalks celery, sliced, or more to taste; ¾ cup chicken broth; 6 cloves garlic, minced; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 ½ teaspoons minced fresh ginger; 1 teaspoon coarsely ground pepper; 1 ½ pounds frozen cubed chicken; 2 tablespoons sesame oil; 2 teaspoons water; 1 ½ teaspoons cornstarch

Recipe by Jane Cooks It Up from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 medium onion, chopped
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5 stalks celery, sliced, or more to taste
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¾ cup chicken broth
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6 cloves garlic, minced
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3 tablespoons soy sauce
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2 tablespoons rice vinegar

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1 ½ teaspoons minced fresh ginger
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1 teaspoon coarsely ground pepper
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1 ½ pounds frozen cubed chicken
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2 tablespoons sesame oil
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2 teaspoons water
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1 ½ teaspoons cornstarch

Instructions

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.
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.
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.
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.