Instant Pot Chinese Black Pepper Chicken With Celery Recipes
INSTANT POT® CELERY SOUP
Vegetarian celery soup made in an Instant Pot®.
Provided by sashman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, celery, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and cook, stirring occasionally, for 5 minutes. Add potatoes, broth, salt, and pepper and stir. Close and lock the lid and set the steamer valve to Sealing.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
- Use an electric hand mixer or blender to puree the soup until smooth. Serve while warm or let cool and serve as a chilled soup on a hot day.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 25.9 g, Fat 7.7 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 792.4 mg, Sugar 8.7 g
INSTANT POT® CHINESE BLACK PEPPER CHICKEN WITH CELERY
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
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
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
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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