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If you have an Instant Pot, you need to try this black pepper chicken recipe. It is so different and tasty! Plus, it goes well with rice, sautéed veggies and mashed potatoes.

One thing I am so glad to be able to do is to make a good tasting chicken dinner. It’s something I frequently feel tremendous gratitude over because it saves the day so many nights. Because you can prepare chicken so many different ways across a variety of cuisines, it’s the easiest way to include protein in your diet and keep enough change from day to day to stay inspired.

It’s so important to have that as motivation to continue to make home-cooked meals. I love great food, so I can’t stand getting bored with the same flavors. That’s what I always have a few different ways to cook the same thing so that it all stays fresh and I can continue to be excited about cooking and eating the foods I make. My Black Pepper Chicken is a great example because it isn’t an outrageous recipe in terms of ingredients, but the flavors are so sensational I always have fun putting it all together.

The Pressure Is On

Part of the success of this dish is the Instant Pot method of cooking. Using a pressure cooker makes the whole meal so much easier to prepare. However, there is a trick to the preparation of this meal. You will have to pay attention because the recipe called for you to switch back and forth between the saute mode and the pressure cook mode.

This flavorful recipe uses fresh vegetables and a potent blend of flavors to impart a profile that is full and satisfying. I personally love cooking my chicken in peanut oil. Partly because of the relatively high smoke point, but I also enjoy the distinct flavor peanut oil brings to the dish. It also enhances the other Asian components such as ginger and oyster sauce which make it a particularly good chicken dish to serve over white rice.

Black Pepper Chicken

Ingredients

• 1 package of chicken tenders, cut in half
• 1 yellow onion, sliced
• 3 celery stalks, sliced
• 2 tbsp corn starch
• 1 tbsp garlic powder
• 1/2 tbsp black pepper
• 1/2 tbsp onion powder
• 1 tsp ground ginger
• 2 tbsp peanut oil
• 2 C white rice, cooked

Sauce Ingredients

• 1/2 C chicken broth
• 1/4 C oyster sauce
• 1/4 C rice wine vinegar
• 1/2 tbsp minced garlic
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp ground ginger

Sauce Directions

1. Using a large bowl, whisk together all sauce ingredients until combined
2. Set aside

Chicken Directions

1. Season the chicken with salt and pepper
2. Turn the Instant Pot on to the “Saute” mode. Let the display say “Hot”. Add the olive oil and let it simmer.
3. Now add the chicken breasts and let it cook for 2 or till it turns opaque.
4. Add the chopped celery and onion and let it saute for another 2 minutes.
5. Add the sauce to the chicken and mix until combined
6. Turn off the saute mode and put the lid on. Make sure the pressure valve is in the sealing position
7. Select the pressure cook mode and set the time for 5 minutes
8. When the pot beeps, let the pressure release the natural way for another 5 minutes then do a quick release
9. While the chicken is cooking, mix the cornstarch with water to make a slurry
10. Turn the saute mode on and add the cornstarch slurry and simmer for a couple of minutes or until the sauce thickens
11. Serve over the white rice and enjoy!

More chicken recipes

• Easy Santa Fe Chicken Foil Packets Recipe
• Yummy and Easy Baked Chicken Thighs
• Instant Pot Chicken Bacon Ranch Taquitos

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