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Black Pepper Chicken Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Black Pepper Chicken in Your Pressure Cooker

A quick and flavorful pressure cooker black pepper chicken dish with rich savory sauce and crisp veggies, perfect for weeknight meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 250 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main Ingredients

  • 12 oz boneless skinless chicken breast or thighs
  • 3 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil
  • 2 teaspoon oyster sauce
  • ½ teaspoon coarsely ground black pepper
  • ½ cup low sodium chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 2 teaspoon dark soy sauce
  • ½ teaspoon sesame oil
  • 3 tablespoon neutral oil divided
  • 2 garlic cloves finely chopped
  • 1 medium onion cut into wedges
  • 1 tablespoon Shaoxing wine
  • ½ bell pepper cut into 1-inch pieces
  • 1 stalk celery thinly sliced
  • 1 teaspoon coarsely ground black pepper
  • 1 ½ teaspoon cornstarch mixed with 2 tablespoon water

Instructions
 

Instructions

  • Cut chicken into bite-sized pieces. Add water, cornstarch, and oil. Mix well and marinate for 15 minutes.
  • Mix oyster sauce, black pepper, chicken stock, soy sauces, sugar, and sesame oil in a small bowl.
  • Heat neutral oil in skillet, sear chicken in single layer until golden, about 2–3 minutes each side.
  • Pour sauce over chicken, stir, then close pressure cooker with sealing ring secured.
  • Cook under high pressure for 5 minutes. Use quick release when done.
  • Add garlic, onion, bell pepper, celery, Shaoxing wine, and black pepper. Stir well.
  • Add cornstarch slurry and stir until gravy thickens slightly. Serve hot.

Notes

Serve with steamed rice for a full meal. Adjust soy sauce or slurry as needed to reach your desired sauce consistency.