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Instant Pot Recipe: Braised Chinese Eggplant

Course Main Course
Cuisine Chinese
Keyword chinese eggplant, instant pot

Ingredients

  • 1 1/2 lbs Asian Eggplants
  • 1/4 cup chicken stock
  • 1 1/2 tbsp Chili Bean Paste
  • 4 tsp sliced garlic
  • 1 tsp tsp white sugar
  • 1/2 tsp soy sauce
  • 1 tsp cornstarch mixed with 1 tablespoon cold water
  • 1 tsp sesame oil
  • 1 green onion for topping

Instructions

  1. Cut the eggplant in half and into 3 inch sections

  2. Press sauté on your instant pot or pressure cooker, press the button another time - to switch it to the "more" mode - which will brown your eggplant. Add a light layer of vegetable oil to cover the bottom of the pot. 

  3. Let the oil heat up, once hot, add the chili bean paste for 20 seconds. Next, add the garlic and stirfry briefly until fragrant.

  4. Add the chicken stock, sugar, and soy sauce and mix. Taste and salt if needed.

  5. Add all the eggplants into the sauce. 

  6. Next set the instant pot to "Pressure Cooker" (high) for 4 minutes.

  7. Open up the pot and stir in the cornstarch mixture to thicken the sauce. Mix in green onions until the onions are no longer raw. Plate the eggplant and finish with sesame oil