Black Pepper Chicken Pressure Cooker Recipe
This black pepper chicken is cooked in a pressure cooker for juicy, tender meat coated in a peppery, glossy sauce with sweet, spicy and umami balance. An easy and bold main dish ready in minutes!
Equipment
- 1 Pressure cooker electric or stovetop model
- 1 Skillet or wok for searing and stir-frying
Ingredients
Main ingredients
- 1 lb Chicken breasts or thighs sliced thin, ¼ inch
- 1 tablespoon Light soy sauce for marinade
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon Cornstarch for marinade
- ½ cup Chicken broth for sauce
- 2 tablespoons Light soy sauce for sauce
- 2 tablespoons Shaoxing wine for sauce
- 2 teaspoons Dark soy sauce
- 1 tablespoon Cornstarch for sauce
- 1 ½ tablespoons Sugar
- 2 teaspoons Black pepper coarsely ground
- ⅛ teaspoon Salt
- 2 tablespoons Peanut or vegetable oil divided
- 1 tablespoon Minced ginger
- 2 Garlic cloves minced
- ½ White onion chopped
- 2 Bell peppers mixed colors, chopped
Instructions
Instructions
- Slice chicken thinly against the grain and marinate with light soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- Mix chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt for the sauce. Stir well and set aside.
- Heat 1 tablespoon oil in skillet over medium-high. Add chicken in a single layer and sear for 1 minute. Flip and cook another 30 seconds to 1 minute until lightly golden. Remove and set aside.
- Add remaining tablespoon of oil to skillet. Add minced ginger and garlic. Stir until fragrant, then add chopped onion and bell peppers. Stir-fry 20–30 seconds.
- Stir sauce mixture again and pour into the skillet. Stir until sauce thickens slightly. Return chicken to the pan and toss to coat evenly.
- Transfer everything to a pressure cooker. Seal lid and cook under high pressure for 3 minutes. Quick release pressure carefully. Serve hot.
Notes
Serve over steamed rice to soak up the bold peppery sauce. Use tamari for gluten-free option.