Weight Watchers Instant Pot Black Pepper Chicken is a delicious main dish and super easy to make. This amazing Weight Watchers chicken recipe will have you smiling every time you eat it!
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WEIGHT WATCHERS INSTANT POT BLACK PEPPER CHICKEN
When I think of black pepper chicken I think of a Chinese buffet or takeout. I am pretty picky when it comes to Chinese food, but black pepper chicken is one dish I always like. The spicier the better in my opinion!
Of course, Chinese buffets are something I try to steer clear of because my willpower is not always what it should be, LOL.
The great news is that this Instant Pot Black Pepper Chicken is WW friendly and I don't have to feel guilty eating it![mailerlite_form form_id=5]
ONLY 2 FREESTYLE SMARTPOINTS PER SERVING
This Weight Watchers Instant Pot Black Pepper Chicken ends up being only 2 points per serving on the myWW Blue and Purple plans. There are 5 points per serving on the Green plan. The serving size is around 1 cup.
I love low points and a generous serving size! This black pepper chicken is great alone.
You can also eat it in a lettuce wrap or with some brown rice, quinoa or even riced cauliflower. My recipe for Cauliflower Fried Rice is a great combo to this meal.
HOW TO MAKE WW INSTANT POT BLACK PEPPER CHICKEN
- Start off by cutting up the celery and bell pepper.
- Next you can dice the chicken breasts into small bite-sized chunks.
- Season the chicken with the salt and pepper.
- Turn the Instant Pot on to “Saute” mode. Let the display say “Hot”. Add the olive oil and let it simmer.
- Now add the chicken breasts and let it cook for 2 or till it turns opaque.
- Add the chopped celery and red bell pepper and let it saute for another 2 minutes.
- Meanwhile, in a small bowl combine the soy sauce, hoisin sauce, minced garlic and ground ginger. Mix well.
- Add the prepared sauce to the sautéed chicken and vegetables. Mix it well.
- Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 5 minutes.
- When Instant Pot beeps, let the pressure release the natural way for another 5 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
- While the chicken is cooking, combine the cornstarch with water and mix well until smooth to make a slurry.
- Turn on the ‘Sauté’ mode and add the cornstarch slurry and let til simmer for couple of minutes, till the sauce becomes thick and it coats the chicken and the vegetables.
- Garnish with chopped scallion and a coarsely cracked black pepper and serve immediately with brown rice, quinoa or even just lettuce.
BLACK PEPPER CHICKEN RECIPE
You can print off the recipe card for this amazing Weight Watchers Instant Pot Black Pepper Chicken below.
Be sure to check out these other Weight Watchers chicken recipes:
- Chicken Enchilada Bake
- White Chicken Chili
- Instant Pot Jerk Chicken Soup
- Chicken with Strawberry Balsamic Salsa
Weight Watchers Instant Pot Black Pepper Chicken is a delicious main dish recipe that will make you think you are eating takeout without all the extra calories!
- 1 1/2 lbs. boneless skinless chicken breasts cubed
- 1/2 teaspoon Salt
- 1 teaspoon freshly cracked black pepper
- 5 ribs of celery diagonally cut
- 1 medium sized red bell pepper thickly sliced
- 1 tablespoon Olive Oil
- 2 teaspoon Cornstarch
- 1 tablespoon water
- 1/4 cup low sodium soy sauce
- 1 tablespoon Hoisin sauce
- 2 cloves of garlic minced
- 1/2 teaspoon ground ginger
- finely chopped scallions garnish, if desired
- 1 teaspoon coarsely ground black pepper garnish, if desired
-
Season the cubed chicken breasts with salt and pepper.
-
Turn the Instant Pot on the ‘Sauté’ mode. Let the display say 'HOT'. Add the olive oil and let it shimmer.
-
Now add the chicken breasts and let it cook for 2 or till it turns opaque.
-
Add the chopped celery and red bell pepper and let it saute for another 2 minutes.
-
Meanwhile, in a small bowl combine the soy sauce, hoisin sauce, minced garlic and ground ginger. Mix well.
-
Add the prepared sauce to the sauteed chicken and vegetables. Mix it well.
-
Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
-
Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 5 minutes.
-
When Instant Pot beeps, let the pressure release the natural way for another 5 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
-
While the chicken is cooking, combine the cornstarch with water and mix well until smooth to make a slurry.
-
Turn on the ‘Sauté’ mode and add the cornstarch slurry and let til simmer for couple of minutes, till the sauce becomes thick and it coats the chicken and the vegetables.
-
Garnish with chopped scallion and a coarsely cracked black pepper and serve immediately with brown rice, quinoa or riced cauliflower.
Serving size is about 1 cup. There are 2 points per serving on the myWW Blue and Purple plans. There are 5 points on the Green plan. This is for the black pepper chicken mixture ONLY. If you add brown rice or other things you will need to adjust the points value.
Please remember the cook time does not include the time it takes the IP to pressurize or release the pressure.
Be sure to PIN this recipe so you can make it over and over again!
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