Instant Pot Chicken and Eggplant in Garlic Sauce - With a little bit of chilli in the bean paste.
Prep Time30 minutesmins
Cook Time10 minutesmins
Course: Dinner
Cuisine: Asian
Keyword: eggplant chicken easy quick
Calories: 267kcal
Author: Rosie
Ingredients
¼cupvegetable oil
8finger egg plants - halved length ways1 lb
1lbminced chicken500g
2tablespoonsbrown sugar
1tablespoonfinely grouch ginger - about 1 inch)
3clovesgarlic diced
1teaspooncumin seeds
2tablespoonsof chilli bean paste
¼cupchicken stock
¼cupchinese cooking wine
¼cupsoy sauce
9ozgreen beans300g
2green onionsscallions julienned (finely sliced)
¼cupfresh coriander
Instructions
Squash the garlic to make it easier to remove the skin and dice finely
Finely slice or julienne the spring onions, place in a bowl of cold water to keep them fresh
Top and tail the beans. When done then again put them in a bowl of cold water to keep them fresh
Turn the Instant Pot onto saute and let it warm up till it says hot - normally this takes about 4 minutes
Place as many eggplants face side down and cook until they are golden brown - about 1-2 minutes
Then add the chicken and let it cook till it changes color
Next, add the dry ingredients and mix with the cooked chicken
sugar, salt, pepper, bean-paste, ginger, garlic and cumin seeds
Keep the Instant Pot on saute.
Then add the wet ingredients and mix with the wooden spoon. These will only take a minute or so to mix in.
chinese cooking wine, soy sauce, chicken stock
Now add back the browned eggplant wet and mix with the wooden spoon. Just ensure they get a good covering of all the spices and juices.
Now put on the lid and set the instant pot to cook for 5 minutes -with quick pressure release.
Then add in the green beans while the dish is still boiling and cooked them for 1-3 minutes depending on if you like the beans firm or soft
Notes
I like to get all the ingredients prepared first - it just makes it easier to then step through the recipe much easier and it also means I do not forget a key ingredient.