The Instant Pot makes chicken thighs fall apart – tender and lean Japanese eggplant – deliciously creamy in just 12 minutes under high pressure. As an added bonus, quinoa, which is a complete protein, can be cooked at the same time using the “pot-in-pot” method (1). You’ll need a tall trivet and a 6-cup (1.4 L) baking dish that fits inside the pot to cook the quinoa over the chicken mixture.
Active time: 10 minutes | Total time: 40 minutes
Pressure cook ginger chicken and eggplant
Ingredients
- 1 lb (454 g) boneless, skinless chicken thighs, meat cut into 1/2-inch (1.3 cm) strips
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon ginger, minced
- 3 cloves of garlic, minced
- 1/4 cup (60 mL) low-sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1 tsp sambal oelek
- 1 large Japanese eggplant, cut crosswise into large (2-inch/5 cm) lengths
- 3/4 cup (128 g) dry quinoa, rinsed and drained
- 1 tablespoon cornstarch
- 1/2 cup (12 g) basil leaves, torn
Directions
Select the sauté function on the electric pressure cooker and adjust to high heat. Season the chicken all over with salt. Add the olive oil to the pressure cooker and when hot add the chicken. Cook, stirring occasionally, for about 5 minutes or until browned. Add the ginger and garlic and cook for 20 seconds or until fragrant. Press cancel.
Add the chicken stock, soy sauce and sambal oelek, scraping up any browned bits from the bottom of the pan. Arrange the eggplant on top of the chicken without touching.
Place a high counter top over the chicken and aubergine mixture. Combine the quinoa with 3/4 cup plus 1 tablespoon water in a heatproof dish or bowl. Cover tightly with foil and place on the table runner.
Lock the lid, set the valve to close and cook on high pressure for 12 minutes. Quickly release the pressure and remove the lid. Carefully remove the baking tin and the trivet. Discard the foil and fluff the quinoa with a fork.
In a small bowl, whisk the cornstarch together with 1 tablespoon of cold water. Select saute and adjust to medium heat. Stir the cornstarch mixture into the pan and simmer for about 1 minute, stirring gently, until the sauce thickens. Top with basil and serve with quinoa.
Serves: 4 | Serving size: 1 cup (227 g) chicken-eggplant mixture and 1/2 cup quinoa
Nutrition (per serving): Calories: 334; Total fat: 10g; Saturated fat: 2g; Monounsaturated fat: 5g; Polyunsaturated fat: 3g; Cholesterol: 106mg; Sodium: 854mg; Carbohydrate: 30g; Dietary fiber: 5g; Sugar: 2g; Protein: 29g
Nutritional bonus: Calcium: 5%; Iron: 16%; Potassium: 713mg; Vitamin A: 3%; Vitamin C: 6%
Originally published: November 7, 2019; Updated May 2026