I Love How This Instant Pot Black Pepper Chicken Brings Bold, Savory Flavors Together In A Simple Yet Satisfying Dish. It Combines Tender Chicken, Fresh Vegetables, And A Rich, Peppery Sauce That Feels Both Comforting And Exciting. I Often Turn To This Recipe When I Want Something Quick But Still Packed With Flavor. Instant Pot Black Pepper Chicken Recipe

Why You’ll Love This Recipe

I Appreciate How Easy This Recipe Is Thanks To The Instant Pot, Which Cuts Down Cooking Time Without Sacrificing Taste. I Enjoy The Balance Of Spices, Especially The Kick From Black Pepper Combined With The Depth Of Oyster Sauce And Ginger. I Also Like That It Pairs Effortlessly With Different Sides Like Rice Or Vegetables, Making It Flexible For Any Meal. It Keeps My Cooking Routine Interesting Without Requiring Complicated Ingredients.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

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 cups white rice, cooked

Sauce ingredients:
1/2 cup chicken broth
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/2 tbsp minced garlic
1 tsp black pepper
1 tsp chili powder
1/2 tsp ground ginger

Directions

I Start By Whisking All The Sauce Ingredients Together In A Bowl Until Smooth, Then I Set It Aside.

I Season The Chicken With Salt And Pepper. Using The Instant Pot On Saute Mode, I Let It Heat Until Hot Before Adding Oil. I Cook The Chicken Briefly Until It Turns Opaque.

Next, I Add The Sliced Onion And Celery, Letting Them Saute For A Couple Of Minutes To Soften Slightly. I Pour In The Prepared Sauce And Stir Everything Together Well.

I Turn Off Saute Mode, Secure The Lid, And Set The Instant Pot To Pressure Cook For 5 Minutes. Once Done, I Let The Pressure Release Naturally For 5 Minutes Before Doing A Quick Release.

While That Happens, I Mix Cornstarch With Water To Create A Slurry. I Turn Saute Mode Back On, Stir In The Slurry, And Let The Sauce Thicken For A Few Minutes.

I Serve The Chicken Hot Over Cooked White Rice.

Servings And Timing

I Typically Get About 4 Servings From This Recipe.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

Variations

I Sometimes Swap Chicken Tenders For Chicken Thighs For A Juicier Texture. If I Want More Heat, I Add Extra Chili Powder Or Even Fresh Chili Peppers. For A Lighter Version, I Use Less Oil And Add More Vegetables Like Bell Peppers Or Broccoli. I Also Like Trying It With Brown Rice Or Even Noodles For A Different Twist.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Refrigerator For Up To 3 Days. When Reheating, I Prefer Using The Stovetop With A Splash Of Water Or Broth To Keep The Sauce From Thickening Too Much. The Microwave Works Too, But I Stir Halfway Through To Ensure Even Heating.

FAQs

Can I Make This Without An Instant Pot?

I Can Prepare This On The Stovetop By Cooking The Chicken First, Then Simmering Everything Together Until The Sauce Thickens.

Can I Use A Different Oil?

I Sometimes Replace Peanut Oil With Vegetable Or Canola Oil If Needed, Though I Notice A Slight Change In Flavor.

Is This Recipe Very Spicy?

I Find It Mild To Medium, But I Can Easily Adjust The Spice Level By Changing The Amount Of Black Pepper Or Chili Powder.

Can I Freeze This Dish?

I Freeze It In Portions And Reheat Later, Though I Notice The Vegetables Become Slightly Softer After Thawing.

What Can I Serve With This Dish?

I Usually Serve It With White Rice, But I Also Enjoy It With Noodles, Quinoa, Or Steamed Vegetables.

Conclusion

I Enjoy Making This Instant Pot Black Pepper Chicken Because It Combines Simplicity With Bold Flavor. It’s One Of Those Recipes I Keep Coming Back To When I Want Something Reliable Yet Exciting. With Its Rich Sauce And Tender Chicken, It Easily Becomes A Go-To Meal In My Kitchen.