Instant Pot Chinese Black Pepper Chicken With Celery Recipes

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INSTANT POT® PEPPER CHICKEN



Instant Pot® Pepper Chicken image

Received an Instant Pot® for Christmas and used the ingredients I had on hand... it turned out to be one of our favorite meals! Serve over rice.

Provided by Carla nicole

Categories     Everyday Cooking     Instant Pot¨     Main Dishes

Time 40m

Yield 6

Number Of Ingredients 8

6 chicken thighs
2 green bell peppers, chopped
1 large yellow onion, chopped
½ cup soy sauce
¼ cup brown sugar
2 tablespoons honey
3 cloves garlic, peeled
ground black pepper to taste

Steps:

  • Place chicken in the Instant Pot® and cook for 10 minutes on the 'Manual' setting. Release pressure naturally according to manufacturer's instructions.
  • Set the pot to 'Saute' and add green bell peppers, yellow onion, soy sauce, brown sugar, honey, garlic, and black pepper. Cook until most liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 233.8 calories, Carbohydrate 21.2 g, Cholesterol 52.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 1252.5 mg, Sugar 17 g

INSTANT POT® CHINESE BLACK PEPPER CHICKEN WITH CELERY



Instant Pot® Chinese Black Pepper Chicken with Celery image

Quick, easy, and delicious Chinese black pepper chicken made in the Instant Pot®. Just like takeout. Pressure cooking time is just 4 minutes for either fresh or frozen cut-up chicken pieces. I use Foster Farms® frozen chicken pieces I get in a bag at Costco. I've experimented with the timing many, many times and 4 minutes is just right. Just follow my directions below. Serve with rice or noodles.

Provided by Jane Cooks It Up

Categories     World Cuisine Recipes     Asian     Chinese     Main Dishes     Chicken

Time 50m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 8.1 g, Cholesterol 98 mg, Fat 17.9 g, Fiber 1.5 g, Protein 37.4 g, SaturatedFat 3.1 g, Sodium 1021.5 mg, Sugar 2.4 g

CHINESE CELERY & CHICKEN



Chinese Celery & Chicken image

This dish has a lot of flavor and is very light. Goes well with other heavy Chinese saucy dishes. You can also use firm tofu instead of chicken.

Provided by brechanandrhondainc

Categories     Chicken Breast

Time 25m

Yield 2-3 cups, 4 serving(s)

Number Of Ingredients 9

3 tablespoons oil
4 garlic cloves
4 dried hot red chili peppers
1/4 red onion
1 lb boneless skinless chicken breast
1 bunch celery
2 tablespoons water
1 teaspoon salt
pepper

Steps:

  • In wok heat, 2 T of oil over mid heat and add garlic, peppers, onion and chopped chicken.
  • Stir-fry until chicken is just done
  • Remove chicken and set aside.
  • Heat 1T oil over mid heat in wok and add chopped celery, salt, pepper and water (we like to add salt and pepper into the water) keep stirring for about 3 minutes and chicken
  • Cook for 1 minute longer, enough to reheat chicken.

Nutrition Facts : Calories 240.8, Fat 11.9, SaturatedFat 1.8, Cholesterol 65.8, Sodium 752.5, Carbohydrate 5.6, Fiber 2.2, Sugar 2.7, Protein 27.3

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