Black Pepper Chicken with Mushrooms

Steam curls up from the valve and your stomach starts talking back. You know that feeling? That little signal telling you dang, its dinner time and something goods about to happen. Your pressure cooker sits there, all quiet and waiting, but soon its gonna sing in its own way as it gets busy.

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You sense the sealing ring snug around the lid, holding all that steam in tight. You watch the float valve pop up, that little sign saying pressure's building inside. And as it reaches pressure, the timer starts ticking down that fast cook time you love.

The air fills with aromas, kinda spicy and savory, and your taste buds start gearing up in anticipation. The promise of black peppers bite with juicy chicken that's tender but not mushy. You recall the times when you waited way too long for dinner to be ready, but with this, its almost instant gratification.

The Truth About Fast Tender Results

• Your pressure cooker cooks chicken fast without drying it out.
• The sealing ring traps steam so flavors get locked in tight.
• Quick release lets you stop cooking right when its doneyou wont overcook.
• The float valves a handy little indicator that pressure reached just right.
• Using cornstarch slurry thickens the sauce perfectly while keeping it silky.
• Slow release isnt needed here but you can use it if you want the chicken more tender pull texture.

Your Simple Ingredient Checklist

• 12 ounces boneless skinless chicken breast or thighsyou can go either way, but thighs stay juicy.
• 3 tablespoons water to help your marinade work its thing.
• 1 teaspoon cornstarch for that smooth coating on the chicken.
• 1 teaspoon neutral oil like vegetable or canola, those wont steal the spotlight.
• 2 teaspoons oyster sauce for a little salty, umami punch.
• ½ teaspoon coarsely ground black pepper brings that bold heat in bursts.
• ½ cup low sodium chicken stock to keep it flavorful without overpowering.
• 1 tablespoon each of oyster sauce and light soy sauce plus 1 teaspoon sugar for the sauce balance.
• 2 teaspoons dark soy sauce and ½ teaspoon sesame oil add depth and a subtle nutty finish.
• Plus 3 tablespoons neutral oil divided, 2 cloves garlic finely chopped, 1 medium onion cut into wedges.
• Half a bell pepper in chunks and 1 stalk celery sliced on an angle to keep some crunch.
• Last but not least, 1 ½ teaspoons cornstarch mixed with 2 tablespoons water as your cornstarch slurry to thicken sauce.

The Exact Process From Start to Finish

1. Cut your chicken into bite-sized pieces. Toss that meat in a bowl so you can marinate it good.
2. Add 3 tablespoons of water, 1 teaspoon cornstarch, and 1 teaspoon of neutral oil to the chicken. Stir it up and let it sit for 15 minutes; this gets it ready to soak up flavors.
3. Mix together in a small bowl 2 teaspoons oyster sauce, ½ teaspoon coarsely ground black pepper, ½ cup low sodium chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, and 1 teaspoon sugar. This is your sauce base.
4. Get your pressure cooker or even a wok preheated on medium-high. Pour in 1 tablespoon of that neutral oil.
5. Add the marinated chicken, stir-fry until browned and almost cooked through. This takes about 4-5 minutesyour kitchen will smell amazing by now.
6. Throw in the onion, bell pepper, and celery. Stir-fry a couple minutes until veggies start softening but still got some crunch.
7. Pour the sauce you mixed earlier into the pot. Lock the lid, close the sealing ring, and make sure the float valve is down.
8. Cook under high pressure for 5 minutes. Once done, do a quick release by carefully moving the valve. Open the lid, stir in the cornstarch slurry to thicken sauce, and let it simmer a minute or two if needed.

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Time Savers That Actually Work

• Marinate while you prep your veggies so you save cooking minutes later.
• Use pre-minced garlic or frozen chopped onions if youre kinda rushed.
• Skip washing extra pans by doing your stir-fry right inside the pressure cooker on saute9 mode if yours got it.
• Use a digital pressure cooker that beeps when timer ends so you can multitask without worry.

That First Bite Moment

You grab a spoonful and your tongue just senses the pepper crackling gently at the edges of your bite. The chicken pulls apart tender but with a little juicy pop. Its exactly the kinda texture that makes you wanna keep eating.

The sauce clings just right, not too runny but kinda glossy, bursting with savory oyster and soy depth with a little sweet from the sugar. You notice bits of onion and pepper adding bursts of crunch and freshness.

Its warm, comforting, with a subtle kick that wakes up your whole mouth. Simple but bold flavors that make you feel like you whipped up something way fancier, but really its just your pressure cooker doing the work.

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Keeping Leftovers Fresh and Ready

• Fridge Storage: Store leftovers in an airtight container, cool it down before sealing. It stays fresh for about 3 days and reheats well in the microwave or on a pan.
• Freezer Friendly: Portion your chicken into meal-sized containers or bags. Freeze for up to 2 months. Thaw in fridge overnight before reheating gently so the texture stays good.
• Reheat Tips: Use low heat on stove and add a splash of water or chicken stock if sauce looks thick. Microwaves fine too, just cover loosely so steam escapes and chicken stays juicy.

The FAQ Section You Actually Need

• Can I use chicken thighs instead of breast? Yep, thighs work real good here. They stay juicy and tender without drying out even quicker than breasts sometimes.
• Whats the sealing ring for? Its what keeps your pressure cooker sealed tight so no steam escapes and it builds pressure properly. Gotta check its clean and not cracked for safety.
• Can I make this without oyster sauce? You can, but it kinda adds that umami vibe signature to the dish. Try substituting with a bit more soy sauce if you dont have it.
• Why do I need to do a quick release? Quick release stops the cooking fast so you dont overcook chicken or mush up veggies. Just be careful of hot steam when you let it out.
• Is slow release better sometimes? Slow release softens tougher cuts more, but for this recipe quick release keeps the chicken tender with a bit of bite.
• What if my float valve doesnt pop up? That usually means your pressure cooker isnt sealed correctly or theres not enough liquid. Check sealing ring and add a little extra stock if needed.

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Black Pepper Chicken Pressure Cooker Recipe

This quick and easy black pepper chicken pressure cooker recipe brings bold flavors and tender chicken with every bite, all in under 30 minutes.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

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 Vegetable or canola
• 2 teaspoon Oyster sauce
• 0.5 teaspoon Coarsely ground black pepper
• 0.5 cup Low sodium chicken stock
• 1 tablespoon Oyster sauce
• 1 tablespoon Light soy sauce
• 1 teaspoon Sugar
• 2 teaspoon Dark soy sauce
• 0.5 teaspoon Sesame oil
• 3 tablespoon Neutral oil Divided
• 2 cloves Garlic Finely chopped
• 1 Medium onion Cut into wedges
• 0.5 Bell pepper Chunks
• 1 stalk Celery Sliced on an angle
• 1.5 teaspoon Cornstarch Mixed with 2 tablespoon water for slurry

Instructions

 

Instructions

• Cut your chicken into bite-sized pieces. Toss that meat in a bowl so you can marinate it good.
• Add 3 tablespoons of water, 1 teaspoon cornstarch, and 1 teaspoon of neutral oil to the chicken. Stir it up and let it sit for 15 minutes; this gets it ready to soak up flavors.
• Mix together in a small bowl 2 teaspoons oyster sauce, ½ teaspoon black pepper, ½ cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and 1 teaspoon sugar. This is your sauce base.
• Get your pressure cooker preheated on medium-high. Pour in 1 tablespoon neutral oil.
• Add the marinated chicken, stir-fry until browned and almost cooked through. This takes about 4-5 minutes.
• Add onion, bell pepper, and celery. Stir-fry a couple minutes until veggies start softening but still got some crunch.
• Pour in the sauce. Lock the lid, close the sealing ring, and make sure the float valve is down.
• Cook under high pressure for 5 minutes. Do a quick release. Open the lid, add the cornstarch slurry to thicken, and simmer 1-2 minutes if needed.

Notes

Serve hot with steamed rice. Store leftovers in fridge for 3 days or freeze up to 2 months.