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    Home » Instant Pot Recipes

    Instant Pot Chicken and Eggplant in Garlic Sauce

    Published: Apr 13, 2017 · Modified: May 3, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 44 Comments

    1065 shares
    Jump to Recipe

    Chicken and eggplant in garlic sauce is my all-time favorite dish from the Chinese takeout menu. I LOVE eggplant and I like how it tastes so good with chicken and deliciously hot, tangy, and sweet garlic-based sauce. Served with hot fried rice this dish is my kind of comfort food.

    chicken & eggplant in garlic sauce served over fried rice

    Why I LOVE this homemade version of the Chinese takeout dish

    • Loaded with flavorful, tender, and juicy purple chinese eggplant
    • GARLIC and lots of garlic
    • Healthier since you get to control how much soy sauce to add 
    • Ready in 15 minutes
    Chicken & Eggplant in garlic sauce served over brown fried rice

    Tips

    Tips for making perfect chicken & eggplant in garlic sauce:

    • Cut eggplant into thicker wedges
    • Quick-release after the pressure cooking cycle completes and press cancel while the pressure releases so the eggplant does not overcook
    • Ground chicken works really well for this recipe but you can also use thinly sliced 1-inch pieces of boneless, skinless chicken thighs or breasts
    chicken and eggplant served over fried rice

    Process

    Step by step recipe:

    step 1: Mix soy sauce, oyster sauce, sugar and corn starch in a small bowl and keep aside.

    sauce for chicken & eggplant

    step 2: Cut the eggplant into thick wedges.

    chinese eggplant cut on a cutting board

    step 3: Mince lots of garlic, I love this oxo garlic mincer.

    minced garlic

    step 4: Turn the Instant Pot to Saute mode and heat oil. Add garlic and red pepper flakes. Cook for 30 secs.

    sauteed garlic and red pepper flakes

    step 5: Add chicken, cook for 3 minutes breaking the chicken with spatula.

    minced chicken in the Instant Pot

    step 6: Add ¼ cup of water and eggplant. Close the Instant Pot lid with pressure valve to sealing. Set on Manual/Pressure Cook(Hi) for 2 min.

    Eggplant wedges added over minced chicken

    step 7: Press Cancel and quick release. Open the Instant Pot and set to Saute mode. Add the mixed reserved sauce.

    soy sauce & oyester sauce over cooked chicken and eggplant

    step 8: Gently stir everything together. Bring to gentle boil and then turn the Instant Pot off. Enjoy with hot fried rice!

    Chicken & Eggplant in garlic sauce

    We enjoy this spicy chicken and eggplant dish over fried brown rice. Check out my Instant Pot brown rice recipe for perfectly cooked, nutty brown rice. Once you have the brown rice cooked here is a simple recipe to make fried rice. Since the Eggplant and Chicken dish is so flavorful I usually do not add more spices, garlic, etc to this the fried rice.

    Quick fried rice recipe

    1. Scramble 2 to 3 eggs in some oil and keep aside.
    2. In a medium pot or Instant Pot, heat oil and add 1 to 2 cups of frozen mixed vegetables. Sauce for 2 to 3 minutes.
    3. Add cooked brown rice and 1 to 2 teaspoons of soy sauce. Soy sauce is optional but tastes great.
    4. Mix in the fried eggs and enjoy hot.

    Here a quick video showing how to make and chicken & eggplant in garlic sauce, using the Instant Pot!

    Did you enjoy this quick and delicious meal? Here are some of my other favorite recipes for busy weeknights:

    • Kimchi Fried Rice
    • Egg Biryani
    • Paneer Kathi Rolls
    • Black Bean Quesadillas
    • Creamy Tomato Pasta

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    eggplant & chicken in garlic sauce
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    4.41 from 40 votes

    Instant Pot Chicken & Eggplant in Garlic Sauce

    Spicy chicken and eggplant in a rich savory garlic sauce
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Entree
    Cuisine: Chinese
    Servings: 4
    Calories: 283kcal
    Author: Archana Mundhe

    Ingredients

    • 3 chinese eggplant cut into ½ inch thick and 2 inch long wedges
    • 1 tablespoon cooking oil
    • 3 tablespoons garlic minced
    • 1 teaspoon red pepper flakes less for a milder dish
    • 1 pound ground chicken
    • ¼ cup water
    • 3 tablespoons low sodium soy sauce
    • 3 tablespoons oyster sauce
    • 1½ tablespoons sugar
    • 2 teaspoons corn starch

    Instructions

    • Mix soy sauce, oyster sauce, sugar and corn starch well and keep aside.
    • Turn the Instant Pot to Saute mode and heat oil. Add garlic and red pepper flakes. Cook for 30 secs.
    • Add chicken, cook for 3 minutes breaking the chicken with spatula.
    • Add eggplant and water. Close the Instant Pot lid with pressure valve to sealing and pressure cook for 2 minutes followed by Quick Release.
    • Open the Instant Pot and set to Saute mode. Add the mixed sauce and stir everything together. Adjust salt and pepper to taste. Bring to gentle boil and then turn the Instant Pot off. Serve with hot fried rice.

    Video

    Nutrition

    Calories: 283kcal | Carbohydrates: 20g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 849mg | Potassium: 1035mg | Fiber: 5g | Sugar: 11g | Vitamin A: 185IU | Vitamin C: 5.6mg | Calcium: 37mg | Iron: 1.7mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Cathy R. says

      October 30, 2022 at 5:25 pm

      Wonderful way to use eggplant! My friend gave me 2 huge oblong purple eggplants this past week and I remembered that I had made this recipe a couple years ago when I grew eggplant in my garden. I found the recipe and made it twice this week. I can attest to the fact that regular large oblong eggplant work great in this recipe, as it all reduces so much in the pressure cooker. I also substituted ground turkey for the chicken and fish sauce for the oyster sauce. I think it tastes better the next day as the flavors really blend together after sitting in the fridge it seems.
      My husband does not like eggplant but he likes this recipe so thank you!5 stars

      Reply
      • Archana says

        October 30, 2022 at 8:06 pm

        Thank you for your lovely feedback, Cathy!

        Reply
    2. Neeha says

      February 07, 2023 at 11:45 pm

      So easy to make and delicious.
      Excellent use of eggplants and ground chicken. I used regular instead of Chinese Eggplants as that was all I had in hand.
      Worked out beautifully.
      Also, I love your instagram content. Have tried so many recipes from there and never fails.

      Reply
      • Archana says

        February 08, 2023 at 11:28 am

        Thank you Neha for the lovely review. We love this easy weeknight meal too.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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