Chinese Black Pepper Chicken with Celery

01Method

1. 1

   Set the pressure cooker to Saute mode and heat the olive oil. Add the onion and celery, cooking until softened and translucent, about 5 minutes. Switch off the Saute function. Pour in the chicken broth, then add the garlic, soy sauce, rice vinegar, ginger, and pepper, stirring everything together. Place the frozen chicken on top without stirring.

2. 2

   Seal the lid and lock it in place. Set the cooker to high pressure following the manufacturer's guidelines and program a 4-minute cook time. Allow 10 to 15 minutes for the pressure to come up fully.

3. 3

   Using the quick-release method per the manufacturer's instructions, carefully vent the pressure over about 5 minutes. Remove the lid and stir everything together, then incorporate the sesame oil.

4. 4

   Activate the Saute function again. In a small bowl, whisk together the water and cornstarch until smooth. Pour this slurry into the simmering liquid, stirring continuously until the sauce thickens slightly, 3 to 4 minutes.