Instant Pot Chinese Chicken Recipes

INSTANT POT WHITE CUT CHICKEN (白切雞)

Instant Pot White Cut Chicken (白切雞) image

Make Healthy Instant Pot White Cut Chicken Recipe 白切雞 (Pressure Cooker) in 3 easy steps. This Classic Cantonese Poached Whole Chicken with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour!

Provided by Amy + Jacky

Time 1h

Number Of Ingredients 9

Ingredients

2.8 - 3.6 pounds (1270 - 1633g) good quality whole chicken
2 tablespoons (30g) ginger (, crushed and sliced)
4 stalks green onions
2 tablespoons (~40g) fine sea salt or table salt
8 cups (2L) cold water
1 stalk green onions (, finely chopped)
1 tablespoon (15g) ginger (, grated)
1 ½ tablespoon (22.5ml) peanut oil
Salt to taste

Steps:

Pressure Cook Whole Chicken: Add 2 tbsp (~40g) fine sea salt, 4 stalks of green onions, 2 tbsp (30g) crushed ginger, and 8 cups (2L) of cold water to the Instant Pot. With tongs, carefully submerge the whole chicken in the water. Ensure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 (zero) minute + Natural Release (18 - 22 minutes). -For 2.8lbs (1270g) Whole Chickens: 18 minutes Natural Release-For 3.2 lbs (1450g) Whole Chickens: 20 minutes Natural Release-For 3.6 lbs (1633g) Whole Chickens: 22 minutes Natural ReleaseOpen the lid carefully. With tongs, carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot chicken stock liquid in the chicken carcass.
Measure Temperature: Place the whole chicken on a large plate and measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 165°F (74°C). *Note: If the thickest part is almost 165°F, you can just rest it on the plate and the carry over heat will continue to cook the whole chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.
Cool Chicken: Fill a large mixing bowl with ice water. Completely submerge the chicken in ice water for 10 - 15 minutes.
Make Ginger Scallion Sauce: Heat 1 ½ tbsp (22.5ml) peanut oil in a saucepan over medium heat. Place the freshly grated ginger in a small bowl. Pour in 1 ½ tablespoon HOT peanut oil, 1 stalk of finely chopped green onions and mix well. Add salt to taste (roughly ½ teaspoon).
Serve: Pat dry and chop the chicken to serve with ginger & green onion sauce. Enjoy!*Pro Tip: Don't throw away the chicken stock, it is very salty at this stage. Add in roughly 8 cups (2L) water to dilute it and use it for soup or as salted chicken stock.

Nutrition Facts : Calories 738 kcal, Carbohydrate 2 g, Protein 59 g, Fat 53 g, SaturatedFat 14 g, Cholesterol 238 mg, Sodium 831 mg, ServingSize 1 serving

INSTANT POT SESAME CHICKEN

Instant Pot Sesame Chicken image

Your family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon sesame oil
1/4 cup honey
1/4 cup soy sauce or gluten-free tamari soy sauce
1/4 cup water
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame seeds
Hot cooked rice
Thinly sliced green onions, optional

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.

Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1004mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 37g protein.

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

Ingredients

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

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