Easy Black Pepper Chicken Recipe

Steam curls up from the valve and your stomach starts talking back. The hiss of pressure builds and you sense the flavors getting locked in real good. That smell of garlic and black pepper starts making your mouth water before you even peek inside.

Pin

You spot chicken coated in marinade soaking up all the tangy good stuff. Each piece ready to go tender and juicy under that tight seal of the cooker. You can almost taste the mix of honey sweetness and sharp peppery bite coming together while steam cues bubble softly.

As the valve does its dance, you recall how this cooker works kinda like a shortcut from your regular stovetop hustle. No more watching pots for forever or stirring too much. The chicken cooks fast and juicy, with that natural release telling you when it's ready. You’re dang close to dinner - just gotta finish it up quick.

Why Your Cooker Beats Every Other Pot

• Traps steam pressure tight so chicken cooks faster and stays juicy
• Means less time staring at the stove waiting for things to happen
• You get that tender bite thanks to natural release doing its thing
• Pressure cooker holds flavor better than regular pans, no smell loss
• It’s almost hands-off after you set the valve hiss for cooking time
• Perfect for locking in that fresh black pepper kick you want
• Easy cleanup since it’s one pot and you’re not juggling pans

Everything You Need Lined Up

Pin

First up, you gotta grab 1 pound and a half of your chicken. Don’t matter if it’s breasts or thighs, just chunk it into 1 inch pieces so they cook evenly. Then, line up your seasonings: 1 tablespoon coconut aminos, handful of fresh ground black pepper – yep, 2 teaspoons of that kicky stuff.

You’ll also wanna have 1 teaspoon baking soda ready to tenderize. Pour in 1 tablespoon apple cider vinegar to mix in your marinade with. Veggies need some chopping too – 3 ribs celery, 1 medium yellow onion, and a large green bell pepper all chopped nice and tidy.

Grab 3 green onions, 1 inch of ginger finely chopped, and 2 cloves of minced garlic ready to toss in the wok. Don’t forget 2 tablespoon sesame oil to get that aroma going. For sauce and sauce thickener, you got 3 tablespoon coconut aminos, ⅓ cup beef stock, 1 teaspoon fish sauce, 2 tablespoon apple cider vinegar, and 2 teaspoon arrowroot powder or cornstarch to finish it off shiny and saucy.

Your Complete Cooking Timeline

Start by mixing your 1 tablespoon coconut aminos, 1 teaspoon baking soda, and 1 tablespoon apple cider vinegar in a bowl. Toss all your chicken pieces in and coat ‘em well. Let that marinade hang out for about 10 to 15 minutes, soaking in all those flavors.

While the chicken’s marinating, chop your celery, onion, bell pepper, and green onions. Get the ginger finely chopped and garlic minced so everything’s ready to hit the skillet.

Heat up a big skillet or wok on medium-high and splash in 1 tablespoon sesame oil. Add your marinated chicken in, spreading it out in one layer. Brown the chicken for 5 to 7 minutes, turning now and then so it cooks through. When done, remove the chicken and set aside.

Add a little more oil if your skillet looks dry, then toss in the onion, celery, and bell pepper. Let ‘em cook for 4-5 minutes until they’re just tender but still got a little crunch.

Stir in your minced garlic, chopped ginger, and the white parts of your green onions. Cook these aromatic guys for 1 to 2 minutes more until you can smell them doing their thing.

Throw the chicken back in and toss everything well together. Let it stir-fry for 2 to 3 minutes so all those flavors meld and warm through.

Finish by sprinkling the green parts of green onions on top. Serve it hot right away before that steam dissipates.

Valve Hacks You Need to Know

• If your recipe calls for natural release but you’re in a hurry, try a slow release by slightly lifting the valve to let small steam out gradually. It cools your meal without shocking the chicken texture.
• Quick release works best for veggies to keep that snap crisp. Flick the valve open swiftly but watch out for hot steam bursts so you don’t get zinged.
• Before sealing your cooker, make sure the valve and rubber ring are clean. Any gum or stuck bits can mess up pressure buildup, and you’ll lose that perfect cook time you wanted.

The Flavor Experience Waiting for You

Pin

Right when you dig in, the first thing you notice is how tender the chicken feels, almost melting on your tongue. It’s soaked up every bit of black pepper zing, sewing in a mouth-tingling warmth that lingers comfortably.

That just-right balance of sweet honey and sour vinegar shines through, giving each bite a complex little dance you don’t get from usual chicken dinners. The sesame oil’s nutty aroma sticks with you like a cozy memory.

The crunch of celery and peppers contrasts nicely with the tender meat, making every mouthful lively and fun. Garlic and fresh ginger add that punchy savory layer that rounds out this whole darn dish.

What you end up with is a meal that’s bold, bright, and kinda feels like a special treat after a long day. It’s simple but dang satisfying, leaving you feeding your soul as much as your hunger.

Keeping Leftovers Fresh and Ready

Store your leftover black pepper chicken in an airtight container right after it cools down. This keeps the moisture in and prevents dryness. Refrigerate for up to 4 days, and you’ll still get that fresh taste when reheating.

If you wanna keep it longer, freeze the leftovers inside a freezer-safe bag or container. Use within 2 months for best flavor, but it’ll still work past that if you’re careful.

Reheat in the microwave or on your stovetop with a splash of water or broth to keep it juicy. Watch out not to overcook again or you'll lose that tender bite you worked hard for.

For a quick reheat trick, use your pressure cooker’s steam mode if it has one. It restores moisture nicely and heats the dish evenly without drying it out.

Everything Else You Wondered About

• Q How long should I marinate the chicken?
  A Around 10 to 15 minutes works great to tenderize and flavor without making it mushy.
• Q Can I swap chicken breasts with thighs?
  A Sure thing. Thighs stay juicier, breasts cook quicker but both work with this recipe.
• Q What’s better, quick or natural release?
  A For this dish, natural release keeps chicken juicy and tender. Quick release is too harsh, might dry it out.
• Q Can I use soy sauce instead of coconut aminos?
  A You definitely can, tamari or soy sauce works fine if you don’t have coconut aminos.
• Q What if my cooker doesn’t have a slow release option?
  A You can mimic slow release by lifting the valve a bit yourself and letting steam escape carefully.
• Q Does the chicken get crunchy?
  A Not crunchy like fried but nicely browned and tender with a little sear from your skillet before pressure cooking.

Pin

Black Pepper Chicken in Your Pressure Cooker

This bold black pepper chicken comes together quickly in your pressure cooker, yielding ultra-tender chicken coated in a savory pepper sauce, loaded with crunchy veggies and finished with warm sesame flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 2 people

Calories 588 kcal

Equipment

• 1 Mixing bowl for marinating
• 1 Skillet or wok for stir frying

Ingredients

  

Main ingredients

• 1.5 pounds Boneless, skinless chicken breasts or thighs cut into 1 inch pieces
• 1 tablespoon Coconut aminos or tamari/soy sauce
• 1 teaspoon Baking soda
• 1 tablespoon Apple cider vinegar
• 3 ribs Celery chopped
• 1 Medium yellow onion chopped
• 1 large Green bell pepper chopped
• 3 Green onions chopped and divided white and green parts
• 1 inch Fresh ginger finely chopped
• 2 cloves Garlic minced
• 2 tablespoon Sesame oil
• 2 teaspoon Fresh ground black pepper
• 2 tablespoon Honey or maple syrup for sauce
• ⅓ cup Beef stock
• 3 tablespoon Coconut aminos for sauce
• 1 teaspoon Fish sauce
• 2 tablespoon Apple cider vinegar for sauce
• 2 teaspoon Arrowroot powder or corn starch

Instructions

 

Instructions

• Whisk together 1 tablespoon coconut aminos, 1 teaspoon baking soda, and 1 tablespoon apple cider vinegar. Add chicken pieces and coat evenly. Marinate for 10-15 minutes.
• Chop all vegetables: celery, onion, bell pepper, and green onions. Mince garlic and chop ginger.
• Heat 1 tablespoon sesame oil in a skillet or wok over medium-high. Add marinated chicken in one layer. Brown for 5–7 minutes. Remove and set aside.
• If needed, add more oil and sauté chopped onion, celery, and bell pepper for 4–5 minutes until just tender.
• Add garlic, chopped ginger, and white parts of green onions. Cook for 1–2 minutes until fragrant.
• Return chicken to pan and toss with vegetables. Stir-fry 2–3 minutes until warmed and mixed well.
• Whisk together beef stock, 3 tablespoon coconut aminos, 1 teaspoon fish sauce, 2 tablespoon apple cider vinegar, 2 tablespoon honey/maple syrup, and 2 teaspoon arrowroot powder. Add to pan and simmer 4–5 minutes until thickened.
• Garnish with green parts of green onions. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator up to 4 days, or freeze up to 2 months. Reheat in microwave or skillet with a splash of broth to keep juicy.