Black Pepper Chicken with Mushrooms

Steam curls up from the valve and your stomach starts talking back. That salty, peppery aroma hits you right as the kitchen fills with a veil of warm mist. You can't help but glance at the cooker every couple minutes, waitin' for that prized valve hiss that says dinner's nearly done.

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Inside that pot, the chicken’s getting a tender pull you just don’t get from other pots. The flavors sink deep and cozy while the pressure seals in every drop of juiciness. You catch yourself imagining the first bite as you wait for the natural release to do its thing.

This Black Pepper Chicken isn’t just fast, it's kinda like a comfort hug in a bowl. The steam cues tell you it’s a-ok, and when you do a quick release, your kitchen’s gonna smell like you spent hours savin' and simmerin'. Trust me, it's the kinda meal that keeps you coming back for seconds.

Why Your Cooker Beats Every Other Pot

• You get that pressure seal that locks in all the flavors tight.
• Cooking speed is wicked fast compared to baking or slow simmering.
• The tender pull on chicken? Impossible to mimic with normal pans.
• Less dishes since you brown and cook all in one pot.
• Steam cues like the valve hiss let you know when it’s time to jump in.
• Natural release adds a slow cool-down so your food settles just right.
• You can basically just set it, forget it, and come back with a meal ready to rock.

All the Pieces for This Meal

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• 12 ounces boneless skinless chicken breast or thighs sliced thin
• 3 tablespoons water divided
• 1 teaspoon cornstarch for that silky sauce slip
• Neutral oil like vegetable or canola for frying
• 3 tablespoons oyster sauce split between marinade and sauce
• Coarsely ground black pepper to pack that punch
• ½ cup low sodium chicken stock to keep things juicy
• Light and dark soy sauces for color and umami depth
• 1 teaspoon sugar just to balance out flavors nice
• Sesame oil for that finishing flavor boost
• 2 cloves garlic chopped fine and 1 medium onion cut into wedges
• Bell pepper chunks and thin celery slices for crunch and pop
• Shao Xing wine adds a little kick to bring it all together

The Exact Process From Start to Finish

1. Slice chicken into thin strips. In a bowl, mix chicken with 1 tablespoon water, 1 teaspoon cornstarch, and 1 tablespoon oyster sauce. Let it marinate for about ten minutes, which lets flavors soak in.
2. In another bowl, stir together remaining 2 tablespoons water, chicken stock, 1 tablespoon oyster sauce, light soy sauce, sugar, and black pepper. This is your saucy mixture waiting backstage.
3. Heat 1 teaspoon oil in your pressure cooker on the sauté mode or a wok if you’re prepping outside first. Toss in the marinated chicken and stir like crazy until the pieces turn white and almost cooked, usually 4-5 minutes.
4. Add your chopped garlic and onion wedges next. Let that cook for a minute so their smell starts teasing the air.
5. Throw in bell peppers and celery for that needed texture. Give it a quick toss to combine everything.
6. Pour in the sauce mix you set aside, stir well, then seal your pressure cooker. When the valve hiss sounds, set your timer for 5 minutes. That’s your tender pull stage coming up fast.
7. After cooking, do a quick release to let steam out fast. You’ll hear that hiss and see the steam cues that tell you it’s safe to open.
8. Open the lid and swirl in the cornstarch slurry made with 1.5 teaspoons cornstarch and 2 tablespoons water. Heat on sauté for a couple minutes while stirring until sauce thickens and all flavors blend perfect.

Quick Tricks That Save Your Time

• Slice everything before you start cooking, so you just dump and go.
• Marinate while you prep other ingredients. That way the chicken soaks up flavor without extra wait time.
• Use quick release when you want dinner fast, but natural release works if you can hang around longer for even better texture.
• Make your cornstarch slurry ahead and keep it in a small container, so you just pour and stir at the end.

That First Bite Moment

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You grab a forkful and the chicken melts with that tender pull you were hopin’ for. It’s juicy and soaked in black pepper’s warm, biting flavor. The sauce hugs each strip just right, giving a little sweet and salty dance on your tongue.

The crunch of bell peppers and celery breaks up the softness with fresh, crisp bursts. Garlic and onions sit in the background, their mellow smokiness adding depth to every mouthful.

That first bite hits you like a warm hello after a long day. It’s the kinda meal that makes you wanna close your eyes, savor the moment, and maybe even go for seconds... or thirds. Heck, no judgement here.

Smart Storage That Actually Works

• Cool leftovers in a shallow container for faster fridge chill and to keep everything safe.
• Use airtight containers to keep the sauce thick and the chicken tender longer.
• Freeze portions if you don’t plan to eat it in a few days. Just thaw overnight in the fridge before reheating.
• Reheat gently on the stove or microwave, adding a splash of water or chicken stock if it dried out to bring back that smooth sauciness.

Everything Else You Wondered About

• Can I use thighs instead of breasts? Heck yes, thighs work great and they stay juicy and tender, maybe even better.
• What if I don’t have Shaoxing wine? It’s alright, you can skip it or swap for a bit of dry sherry or a splash of apple cider vinegar.
• Why cornstarch twice? The first helps the chicken soak flavor and stay tender. The second slurry thickens the sauce up nice at the end.
• Can I add veggies not listed here? Sure thing, bell pepper and celery are just suggestions. Try snow peas or snap beans if you like.
• Is quick release okay every time? It works well here to keep the chicken tender and moist, but natural release adds a little extra tenderness you might notice.
• How spicy is black pepper in this? It’s got a gentle bite, not super spicy. Feel free to add more if you like it hot or less if you’re shy about the heat.

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Black Pepper Chicken Pressure Cooker Recipe

A quick, comforting pressure cooker dish packed with bold black pepper, tender chicken, and vibrant veggies in a silky sauce. Perfect for easy weeknight dinners.

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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 with sauté function

Ingredients

  

Main ingredients

• 12 oz Boneless skinless chicken breast or thighs sliced thin
• 3 tablespoon Water divided
• 1 teaspoon Cornstarch for silky sauce
• 1 teaspoon Neutral oil vegetable or canola for frying
• 3 tablespoon Oyster sauce split between marinade and sauce
• 1 teaspoon Coarsely ground black pepper to taste
• ½ cup Low sodium chicken stock
• 1 tablespoon Light soy sauce
• 1 teaspoon Sugar to balance flavors
• 2 teaspoon Dark soy sauce
• ½ teaspoon Sesame oil
• 2 cloves Garlic chopped fine
• 1 Onion medium, cut into wedges
• ½ Bell pepper cut into chunks
• 1 stalk Celery thinly sliced
• 1 tablespoon Shaoxing wine optional
• 1.5 teaspoon Cornstarch plus 2 tablespoon water for slurry

Instructions

 

Instructions

• Slice chicken into thin strips. Mix with 1 tablespoon water, 1 teaspoon cornstarch, and 1 tablespoon oyster sauce. Marinate for 10 minutes.
• In another bowl, stir together remaining 2 tablespoon water, chicken stock, 1 tablespoon oyster sauce, light soy sauce, sugar, and black pepper. Set aside.
• Heat 1 teaspoon oil in pressure cooker on sauté. Cook marinated chicken until nearly done, about 4-5 minutes.
• Add garlic and onion. Cook for 1 minute to release aroma.
• Add bell pepper and celery. Stir to combine all ingredients evenly.
• Pour in sauce mixture. Seal pressure cooker. Once pressure builds, cook on high pressure for 5 minutes.
• Do a quick release to let out steam.
• Open lid and add cornstarch slurry. Heat on sauté and stir until thickened.

Notes

Serve with steamed rice for a complete meal. Adjust soy sauce or slurry to get preferred sauce consistency and color.