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.
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.