Celery Chicken Pressure Cook

Skinless thighs preferred because skin tends to get flabby or tough under pressure. Use dark meat for moisture retention. Shallots mellower than onions, more elegant base aroma. Garlic gets the briefest cook to avoid bitterness. Turmeric powder fresh gives earthy color; if you only have ground ginger, decrease quantity to avoid overwhelming. Celery stalks must be firm and fresh; limp celery becomes stringy. Swap celery with fennel stalks if you want an anise twist. Instead of chicken stock, vegetable broth or even water with bouillon cube is fine—but flavor dims slightly. Lemon zest over juice here to keep dish balanced without watering down. Olive oil for sauté works, no necessity to use butter substitutes if not allergic. Salt late and taste often; pressure cooks concentrate seasoning.

Browning chicken pieces in batches prevents steaming, locks moisture in. You want golden crust, not pale. Use moderate heat—too hot and oil smokes, too low it just stews. Remove chicken before adding aromatics to avoid burning garlic or spices. Stir aromatics constantly once added; their window before turning bitter is short. Deglazing scrapes those flavorful browned bits; essential. When returning chicken and celery, nestle everything, don’t overcrowd. Liquid level at about halfway submerges chicken to prevent sogginess. Set pressure mode specifically for poultry or use manual timing at about 12 minutes; go higher only if pieces are unusually large. After cooking, natural pressure release is key. Quick release can make meat tough due to abrupt temperature change. Celery remains slightly crisp which provides texture contrast; overcooked celery is mushy and unappealing. Finish with fresh acidity suits the earthy spices, balancing heaviness. If sauce appears runny, swirl in cold vegan margarine or cornstarch slurry off heat to thicken but avoid boiling once thickener is added.