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Instant Pot Black Pepper Chicken

Instant Pot Black Pepper Chicken

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Instant Pot Black Pepper Chicken is a delicious, slightly spicy, meal that’s perfect for any night of the week. Since the chicken is made in a pressure cooker, it’s perfectly tender, and the dish cooks with very little effort. You’re going to love this fun Panda Express black pepper chicken copycat!

IP Black Pepper Chicken

IP Black Pepper Chicken

Using the instant pot to make dinner is one of the best ways to have a quick, easy, and delicious meal. Since the ingredients are cooked at a high temperature in a sealed container the individual flavors get compressed together more quickly and create a dish that has mellowed out with a marriage of flavors.

This black pepper chicken recipe is made with boneless, skinless chicken breasts, onion, celery, savory spices, and, of course, ground black pepper. The sauce is delightful and has chicken broth, rice wine vinegar, oyster sauce, and spices. Red chili flakes are an optional add-in to give it even more of a kick!

Don’t miss these additional delicious Instant Pot Chicken Recipes here at When Is Dinner:

IP Black Pepper Chicken

Ingredients:

For the chicken:

Peanut oil

Chicken breast

Onion

Celery stalks

Garlic powder

Black pepper

Onion powder

Ground ginger

For the sauce:

Chicken broth

Oyster sauce

Rice wine vinegar

Garlic powder

Black pepper

Ground ginger

Red pepper flakes, optional

Xanthan gum, for thickening, if desired

 

IP Black Pepper Chicken

  • Heat the electric pressure cooker using the “sauté” function until “hot.”
  • Meanwhile, place the chicken into a zip-top storage bag.
  • Add the seasonings and seal the bag.
  • Shake and mash to cover the chicken in the seasonings.

IP Black Pepper Chicken

  • Add the oil to the pressure cooker and then add the chicken.
  • Brown the chicken on all sides.
  • If the bottom of the instant pot collects fond (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.

IP Black Pepper Chicken

  • Place all the ingredients for the sauce EXCEPT the xanthan gum in a jar with a lid 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, quickly release the pressure.

IP Black Pepper Chicken

  • 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.

Tips for success and variations for Instant Pot Black Pepper Chicken

  • While this one-pot dish is amazing just as it is, you may have extra ingredients you want to use or substitute. Here are some ideas to get your creative juices flowing:
  • Add chopped green or red bell peppers with the chicken to round out the fresh pepper flavor.
  • Xanthan gum is used to thicken the sauce after it’s been cooked, but if you don’t have any on hand you can use cornstarch. Be sure to take a small amount of liquid from the pot and put it in a bowl first. Then add the xanthan gum to the bowl and whisk until it’s smooth. If you add the cornstarch directly to the pot, you’ll have clumps that will be all but impossible to whisk out while the chicken and other ingredients are in there too.
  • Shaking the chicken, oil, and spices in a plastic bag is a great way to combine them before sautéing that uses no extra dishes. However, if you’d rather, you can put them in a bowl and stir them together instead.
  • Cauliflower rice or short-grain white or brown rice is the perfect starch to serve this saucy dish over. The cauliflower or rice will soak up the sauce and you’ll get a filling bite every time.

IP Black Pepper Chicken

How to store:

The instant pot chicken and black pepper sauce can be kept in an air-tight container in the fridge for up to 5 days.

When you’re ready to eat it, just heat it in the microwave for 60 seconds and then in 30-second increments until it’s hot enough or has reached 165°.

There are two ways you can freeze this dish.

This is a wonderful “freezer meal” that can be prepped, placed in freezer bags, labeled, and frozen until later. When you’re ready to eat it, let it thaw in the fridge, and then cook it according to the normal directions.

The other way is to freeze the leftovers after you’ve made them. This can be a great lunch for later in the week. Just heat it in the microwave until it’s heated all the way through straight from the freezer.

FAQs for Instant Pot Black Pepper Chicken:

What is the best black pepper to buy?
For the freshest flavor, buy whole black peppercorns and use a grinder to crush them yourself. This releases the natural flavors right in your kitchen rather than in a factory somewhere. If you get a chance, try tasting already ground black pepper from the store and freshly ground black pepper. You’ll notice a huge difference in the potency of the fresh pepper.

Does black pepper make food spicy?
Yes, it can definitely make food spicy but it’s very mild if you only use a small amount. This dish is spicy because of how much pepper is added.

Is black pepper good for you?
Yes! It has antioxidants and anti-inflammatory properties that are great for you. Plus, if you eat enough black pepper, it will clear out your sinuses!

Yield: 6 servings

IP Black Pepper Chicken

IP Black Pepper Chicken

Instant Pot Black Pepper Chicken is a delicious, slightly spicy, meal that's perfect for any night of the week. Since the chicken is made in a pressure cooker, it's perfectly tender, and the dish cooks with very little effort. You're going to love this fun Panda Express black pepper chicken copycat!

Ingredients

  • For the chicken:
  • 2 tablespoons peanut oil
  • 1 pound boneless, skinless chicken breast, cut into cubes
  • 1 onion, sliced
  • 3 celery stalks, sliced
  • 1 teaspoon garlic powder
  • 2 teaspoons black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon ground ginger
  • For the sauce:
  • ½ cup chicken broth
  • ¼ cup oyster sauce
  • ¼ cup rice wine vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon ground ginger
  • Pinch red pepper flakes, optional
  • ½ teaspoon xanthan gum, for thickening, if desired

Instructions

  1. Heat the electric pressure cooker using the “saute” function until “hot.”
  2. Meanwhile, place the chicken into a zip-top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
  3. Add the oil to the pressure cooker and then add the chicken. Brown the chicken on all sides.
  4. If the bottom of the instant pot collects fond (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.
  5. Place all the ingredients for the sauce EXCEPT the xanthan gum in a jar with a lid and shake to combine. Pour over the chicken.
  6. 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, quickly release the pressure.
  7. If a thicker sauce is desired, stir in the xanthan gum and allow the chicken to “keep warm” as the sauce thickens.
  8. Serve alone or over cauliflower rice.

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

Looking for more Copycat Panda Express Recipes? Check these out!

Panda Express Orange Chicken from Dinner, then Dessert.

Beef and Broccoli Noodle Bowls from The View from Great Island

Kung Pao Chicken from Kitchen Sanctuary

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