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.
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.