Instant Pot Chicken and Eggplant in Garlic Sauce

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
• 1/4 cup water
• 3 tablespoons low sodium soy sauce
• 3 tablespoons oyster sauce
• 1½ tablespoons sugar
• 2 teaspoons corn starch

Instructions

1. Mix soy sauce, oyster sauce, sugar and corn starch well and keep aside.
2. Turn the Instant Pot to Saute mode and heat oil. Add garlic and red pepper flakes. Cook for 30 secs.
3. Add chicken, cook for 3 minutes breaking the chicken with spatula.
4. Add eggplant and water. Close the Instant Pot lid with pressure valve to sealing and pressure cook for 2 minutes followed by Quick Release.
5. 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.