Ingredients

• 2 tablespoons olive oil
• 1 medium onion , chopped
• 5 stalks celery , sliced, or more to taste
• 0.75 cups chicken broth
• 6 cloves garlic , minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1.5 teaspoons minced fresh ginger
• 1 teaspoon coarsely ground pepper
• 1.5 pounds frozen cubed chicken
• 2 tablespoons sesame oil
• 2 teaspoons water
• 1.5 teaspoons cornstarch

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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 per serving