Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Cook's Notes:
Make sure that the frozen chicken pieces are in separate pieces, not one big frozen block You can of course also use fresh chicken breast, cut into 1 1/2-inch pieces.
You can substitute another mild, unsweetened vinegar for the rice vinegar.
Make sure you use coarsely ground black pepper, not fine, or it will be too peppery.
Nutrition Facts (per serving)
349
Calories
18g
Fat
8g
Carbs
37g
Protein
