Have you ever noticed that when eating popular chicken dishes in Chinese restaurants the texture of the chicken is velvety and almost slippery? This is due to the fact that the chicken is marinated with a mixture containing cornstarch, and is steamed rather than stir-fried in oil. Steaming is quick and easy in the Instant Pot, so the following Instant Pot Cantonese Black Bean Chicken is easy. Cut the chicken and cover it with the marinade 3-8 hours ahead and then steam it with a sauce made with fermented black beans that are available at most Asian grocery stores or online.
The marinade consists of ingredients that most who cook Asian food will already have on hand: soy sauce, oyster sauce, dry sherry, shaoxing, or sake, sesame oil, garlic, and green onions in addition to the fermented black beans. This dish has a wonderful flavor and goes well with rice. The Instant Pot is the easiest and fastest way to steam the chicken; if an Instant Pot isn’t available, it can be steamed in a steamer, but it will take longer.

6 Servings

1 1/2 pounds boneless skinless chicken breast halves, trimmed of any fat, veins, etc., and cut into bite-sized chunks

2 tablespoons sake, or Shaoxing wine if you can find it.
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons Oriental sesame oil
1/4 teaspoon white pepper

4 cloves garlic, finely minced
3 green onions, finely chopped
3 tablespoons fermented black beans, rinsed and drained
1/4 cup water
1 tablespoon cornstarch

Chopped green onions for garnish
Hot cooked rice

1. Place the chicken in a glass bowl. Mix the wine, soy sauce, vegetable oil, oyster sauce, sugar, sesame oil, and white pepper; pour over the chicken and stir until all chicken pieces are coated. Place the mixture in the refrigerator and let marinate 2 hours to overnight. Remove from the refrigerator and bring the mixture to room temperature (not totally necessary, but nice if you have time).
2. Add the garlic, chopped green onions black beans, water, and cornstarch; mix well and transfer to a deep dish or pan that fits into the Instant Pot.
3. Pour 2 cups water into the bottom of a 6 or 8 quart Instant Pot. Place a rack in the bottom of the pot and top with a sling (I use the kind of silicone slingthat is advertised for sourdough bread, but you can make one with aluminum foil).
4. Place the pot of chicken mixture into the Instant Pot. Cover the pot, set the valve to sealing, and set to manual for 10 minutes. When the cycle has finished, release the pressure, stir the chicken, sprinkle with chopped green onions, and serve with rice.

Amount Per Serving
Calories 242 Calories from Fat 102
Percent Total Calories From: Fat 42% Protein 46% Carb. 9%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 76 mg
Sodium 377 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g Sugars 2 g
Protein 28 g

Vitamin A 2% Vitamin C 1% Calcium 0% Iron 6%