Black Pepper Chicken Pressure Cooker Recipe
This pressure cooker black pepper chicken recipe delivers juicy, tender sliced chicken with a rich savory sauce and a bold peppery kick—all in under 30 minutes. Served with vegetables, it's quicker than takeout and packed with deep flavor.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 1 lb chicken breasts or thighs sliced thin against the grain
- 1 tablespoon light soy sauce for marinating
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch to keep chicken juicy
- ½ cup chicken broth for sauce base
- 2 tablespoon light soy sauce for sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon cornstarch for sauce
- 2 teaspoon coarsely ground black pepper
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- ½ white onion chopped
- 2 bell peppers chopped, mixed colors
- 2 tablespoon Shaoxing wine for sauce
- 1 ½ tablespoon sugar
- ⅛ teaspoon salt
Instructions
Instructions
- Marinate the chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit 10–15 minutes.
- Mix sauce ingredients in a bowl and set aside.
- Sear chicken in peanut oil 2–3 minutes per side in pressure cooker or wok. Remove and set aside.
- Stir-fry garlic, ginger and black pepper for 30 seconds, then return chicken to pot.
- Add sauce and stir well to coat chicken pieces. Seal pressure cooker.
- Cook under pressure for 6 to 8 minutes depending on slice thickness.
- Quick release the pressure and open lid carefully.
- Stir the thickened sauce and serve hot with rice or vegetables.
Notes
Slice chicken thin the night before for easy prep. Use pre-minced garlic/ginger or shake-ready sauce mix as time savers. Store in fridge up to 4 days or freeze flat for quicker thawing later.