Please click on the stars in the recipe card below
Instant Pot Chicken & Eggplant in Garlic Sauce
Spicy chicken and eggplant in a rich savory garlic sauce
- 3 chinese eggplant quartered vertically and then cut into 2 inch long wedges
- 1 pound ground chicken
- 1 tablespoon cooking oil
- 3-4 tablespoons garlic minced
- 1 teaspoon red pepper flakes less for a milder dish
- 3-4 tablespoons low sodium soy sauce
- 3-4 tablespoons oyster sauce
- 1.5 tablespoons sugar
- 2 teaspoons corn starch
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 1/4 cup of water and eggplant. Close the Instant Pot lid with pressure valve to sealing. Set on Manual(Hi) for 2 min 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.
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