1poundbonelessskinless chicken breast, cut into cubes
1onionsliced
3celery stalkssliced
1teaspoongarlic powder
2teaspoonsblack pepper
½teaspoononion powder
½teaspoonground ginger
For the sauce:
½cupchicken broth
¼cupoyster sauce
¼cuprice wine vinegar
½teaspoongarlic powder
1teaspoonblack pepper
½teaspoonground ginger
pinchred pepper flakesoptional
½teaspoonxanthan gumfor thickening if desired
Instructions
Heat the electric pressure cooker using the “saute” function until “hot.”
Meanwhile, place the chicken into a zip top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
Add the oil to the pressure cooker and then add the chicken. Brown the chicken on all sides.
If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
Place all the ingredients for the sauce EXCEPT the xanthan gum in a jar with a lid and shake to combine. Pour over the chicken.
Cover the electric pressure cooker and set the valve to “sealing.”
Program the electric pressure cooker using the “pressure cook” or “manual” function for 5 minutes. When the cook cycle is completed, quick release the pressure.
If a thicker sauce is desired, stir in the xanthan gum and allow the chicken to “keep warm” as the sauce thickens.