Quick Chicken & Eggplant Recipe – Chinese-Style Instant Pot

Last Updated on 2 months by Neha Deshmukh

Quick Chicken & Eggplant Recipe – Chinese-Style Instant Pot

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying meal that doesn’t take forever to make. This Chinese-style chicken and eggplant recipe, cooked in the Instant Pot, is exactly that! It’s become a weeknight staple in my house, and I’m so excited to share it with you. Trust me, it’s a flavor bomb!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly quick – ready in under 20 minutes! The Instant Pot does all the heavy lifting, making it super convenient. Plus, the combination of tender eggplant, savory chicken, and that amazing sauce is just… chef’s kiss. It’s a comforting, flavorful dish that’s sure to become a favorite.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 Chinese eggplants
• 1 tablespoon oil (vegetable or canola work great)
• 3 tablespoons garlic, minced
• 1 teaspoon red pepper flakes (or more, to taste!)
• 1 pound ground chicken
• ?? cup water (about 250ml)
• 3 tablespoons low sodium soy sauce
• 3 tablespoons oyster sauce
• 1?? tablespoons sugar (about 1.5 tablespoons)
• 2 teaspoons corn starch

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

Chinese Eggplant Varieties & Selection

Chinese eggplants are long and slender, with a thinner skin than globe eggplants. They cook up beautifully and have a slightly sweeter flavor. Look for ones that are firm and shiny.

Oyster Sauce: A Key Flavor Component

Oyster sauce adds a wonderful umami depth to the sauce. It’s a staple in many Asian cuisines! Don’t skip it if you can help it – it really makes the dish.

Red Pepper Flakes: Adjusting the Spice Level

I love a little kick, so I usually add a teaspoon of red pepper flakes. But feel free to adjust this to your liking! Start with less if you’re sensitive to spice.

Ground Chicken vs. Other Proteins

Ground chicken is lean and cooks quickly, making it perfect for this recipe. But you could easily substitute ground pork, turkey, or even beef if you prefer.

Low Sodium Soy Sauce: Controlling Salt Content

I always recommend using low sodium soy sauce to control the saltiness of the dish. You can always add more salt later if needed, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk together the soy sauce, oyster sauce, sugar, and corn starch in a small bowl. Set this sauce aside – we’ll need it later.
2. Now, cut the eggplant into roughly ??-inch thick wedges, about 2 inches long. Don’t worry about being too precise.
3. Set your Instant Pot to the “Sauté” mode. Add the oil, then sauté the minced garlic and red pepper flakes for about 30 seconds, until fragrant.
4. Add the ground chicken and cook for about 3 minutes, breaking it apart with a spatula as it cooks.
5. Pour in the water and add the eggplant. Secure the lid, making sure the valve is set to “Sealing.” Pressure cook on “High” for 2 minutes.
6. Once the cooking time is up, do a quick-release of the pressure. Carefully open the lid.
7. Return the Instant Pot to “Sauté” mode. Stir in the sauce mixture and simmer for 2-3 minutes, until the sauce thickens.
8. Give it a taste and adjust the seasoning with salt and pepper if needed.
9. Serve immediately with fried rice or noodles. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Eggplant Texture

The key to tender eggplant is not overcooking it! The 2-minute pressure cooking time is usually perfect.

Balancing Sweet, Savory, and Spicy Flavors

Don’t be afraid to adjust the sugar and red pepper flakes to your liking. The goal is a harmonious balance of flavors.

Using the Instant Pot Sauté Function Effectively

The Sauté function is your friend! It’s perfect for building flavor and thickening the sauce.

Preventing Sauce from Being Too Thin

If your sauce isn’t thickening, you can add a little more corn starch mixed with water (a slurry). Add it gradually, stirring constantly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the ground chicken with firm tofu (pressed to remove excess water) and use a vegan oyster sauce alternative.

Gluten-Free Adaptation

Make sure your soy sauce and oyster sauce are gluten-free. Tamari is a great gluten-free soy sauce option.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red pepper flakes to control the spice level. Omit them entirely for a mild dish.

Festival Adaptations (Chinese New Year, Mid-Autumn Festival)

This dish is great year-round, but it’s especially fitting for Chinese New Year or Mid-Autumn Festival! Serve it as part of a larger feast.

Serving Suggestions

This chicken and eggplant is fantastic on its own, but here are a few ideas for serving it:

• With fluffy white rice or fried rice
• Over noodles (lo mein or chow mein)
• As part of a larger Chinese-style spread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

What type of eggplant works best in this recipe?

Chinese eggplant is ideal, but you can use Japanese eggplant as a substitute. Globe eggplant will work in a pinch, but it may require a longer cooking time.

Can I use a different protein instead of ground chicken?

Absolutely! Ground pork, turkey, or beef all work well. You can even use cubed chicken or shrimp.

How can I adjust the sweetness of the sauce?

Adjust the amount of sugar to your liking. Start with less and add more if needed.

What is oyster sauce, and can I substitute it?

Oyster sauce is a thick, savory sauce made from oyster extracts. If you can’t find it, you can try substituting with hoisin sauce, but the flavor won’t be quite the same.

How long does this dish keep in the refrigerator?

Up to 3 days in an airtight container.

Can this be made ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. But I recommend cooking the chicken and eggplant fresh for the best texture.