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–+ servings

Instant Pot Black Pepper Chicken Recipe

Angela Milnes
A quick and flavorful black pepper chicken made in the Instant Pot, perfect for a busy weeknight meal! This dish has tender chicken bites coated in a rich black pepper sauce with a hint of soy and garlic.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Instant Pot Chicken
Cuisine Asian
Servings 3 Servings
Calories 275 kcal

Ingredients
  

For The Chicken

  • 2 tablespoons Peanut Oil
  • 1 pound Chicken Breast Skinless and boneless cubes
  • 1 Onion sliced
  • 3 Stalks Celery sliced
  • 1 Teaspoon Garlic Powder
  • 2 Teaspoons Black Pepper
  • ½ teaspoon Onion Powder

For The Sauce:

  • ½ cup Chicken Broth
  • ¼ cup Oyster Sauce
  • ¼ cup Vinegar
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Black Pepper
  • ½ teaspoon Ground Fresh Ginger
  • Pinch Red Pepper Flakes optional
  • ½ teaspoon Xanthan Gum for thickening if desired

Instructions
 

  • Heat the electric pressure cooker using the “sauté” function until “hot.” Meanwhile, place the chicken into a zip top storage bag or a large bowl. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
  • Add the oil to the pressure cooker and then add chicken. Cook the chicken on medium high heat until it is golden brown on all sides. If the bottom of the Instant Pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
  • Place all the sauce ingredients for the sauce EXCEPT the xanthan gum in a jar with a lid or in a small bowl and shake to combine. Pour over the chicken.
  • Cover the electric pressure cooker and set the valve to “sealing.” Program the electric pressure cooker using the “pressure cook” or “manual” function for 5 minutes. When the cook cycle is completed, quick release the pressure.
  • If a thicker sauce is desired, stir in the xanthan gum and allow the chicken to “keep warm” as the sauce thickens.
  • Serve alone or over cauliflower rice.

Notes

  • I have used peanut oil for this recipe, but if you can get your hands on sesame oil, I would highly recommend using it instead. Toasted sesame oil has a much more Asian flavor, which works wonderfully whenever you're making Asian dishes.
  • I have used garlic powder for this recipe, but you can also use fresh minced garlic if you have that at hand.
  • To lend the dish a bit of umami flavor, you can add a splash of dark soy sauce too. If you're concerned about high sodium levels, you can always choose low sodium soy sauce.

Nutrition

Calories: 275kcalCarbohydrates: 13gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 78mgSodium: 4605mgPotassium: 744mgFiber: 2gSugar: 3gVitamin A: 195IUVitamin C: 4mgCalcium: 54mgIron: 1mg
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