Go Back
+ servings
Print
Weight Watchers Instant Pot Black Pepper Chicken

Weight Watchers Instant Pot Black Pepper Chicken

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!

Course Main Course
Cuisine Chinese
Keyword chicken, Chinese, main dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 262 kcal

Ingredients

  • 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

Instructions

  1. Season the cubed chicken breasts with salt and pepper.
  2. Turn the Instant Pot on the ‘Sauté’ mode. Let the display say 'HOT'. Add the olive oil and let it shimmer.
  3. Now add the chicken breasts and let it cook for 2 or till it turns opaque.

  4. Add the chopped celery and red bell pepper and let it saute for another 2 minutes.
  5. Meanwhile, in a small bowl combine the soy sauce, hoisin sauce, minced garlic and ground ginger. Mix well.
  6. Add the prepared sauce to the sauteed chicken and vegetables. Mix it well.
  7. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  8. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 5 minutes.
  9. 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.
  10. While the chicken is cooking, combine the cornstarch with water and mix well until smooth to make a slurry.
  11. 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.
  12. Garnish with chopped scallion and a coarsely cracked black pepper and serve immediately with brown rice, quinoa or riced cauliflower.

Recipe Notes

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. 

Nutrition Facts
Weight Watchers Instant Pot Black Pepper Chicken
Amount Per Serving
Calories 262 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 109mg36%
Sodium 1090mg47%
Potassium 734mg21%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 38g76%
Vitamin A 1005IU20%
Vitamin C 40mg48%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. We are not nutritionist and this data was calculated via WP Recipe Maker to the best of our ability. Always check nutrition values yourself based on the ingredients you use.