Black Pepper Chicken Pressure Cooker Recipe
This pressure cooker Black Pepper Chicken delivers tender, juicy chicken stir fry with crunchy veggies and bold black pepper kick—all in under 30 minutes using simple ingredients like garlic, ginger, celery, and coconut aminos for flavor-packed results.
Equipment
- 1 Mixing bowl Large
- 1 Skillet or wok Large
Ingredients
Main ingredients
- 1 tablespoon Coconut aminos or tamari/soy sauce
- 1 teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 1.5 pounds Chicken breasts or thighs boneless, skinless, cut into 1 inch pieces
- 3 ribs Celery chopped
- 1 Yellow onion medium, diced
- 1 Green bell pepper large, sliced
- 3 Green onions thinly sliced
- 1 inch Fresh ginger finely chopped
- 2 cloves Garlic minced
- 2 tablespoon Sesame oil divided
- 2 teaspoon Fresh ground black pepper or to taste
- 2 tablespoon Honey or maple syrup
- ⅓ cup Beef stock
- 3 tablespoon Coconut aminos or tamari/soy sauce
- 1 teaspoon Fish sauce
- 2 tablespoon Apple cider vinegar for sauce
- 2 teaspoon Arrowroot powder or corn starch
Instructions
Instructions
- Mix chicken with baking soda and half the coconut aminos in a bowl. Let it marinate for 10 minutes.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5–7 minutes. Remove and set aside.
- Add more oil if needed, then sauté ginger and garlic for 1 minute until fragrant.
- Add celery, onion, and bell pepper. Stir-fry for 5–7 minutes until tender-crisp.
- Return chicken to skillet. Add remaining coconut aminos and apple cider vinegar. Stir to coat well.
- Add black pepper to taste. Stir-fry for another 2–3 minutes for flavors to meld.
- Top with sliced green onions for garnish.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later use. Reheat with a splash of broth to retain juiciness.