Jalapeno Chicken Pressure Cooker Recipe You Gonna Love
This pressure cooker Jalapeno Chicken is an easy, flavorful one-pot meal made with tender chicken thighs, jalapenos, and a bold sweet-savory sauce that’s ready in 30 minutes!
Equipment
- 1 Pressure cooker for cooking chicken
- 1 Large skillet for browning chicken and starting sauce
- 1 Mixing bowl to coat chicken
Ingredients
Main Ingredients
- 2 pounds Boneless skinless chicken thighs cut into 1-inch chunks, fat trimmed
- 0.25 cup Cornstarch
- 0.25 teaspoon Kosher salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Extra virgin olive oil
- 0.33 cup Soy sauce
- 0.33 cup Water
- 0.33 cup Packed light brown sugar
- 1 teaspoon Sesame oil
- 2 teaspoons Minced garlic
- 0.5 Yellow onion diced
- 2 Jalapeno peppers sliced
- Sesame seeds for garnish
- Cooked white rice for serving
Instructions
Instructions
- Start by tossing your chicken chunks with cornstarch, salt, and pepper in a big bowl. Make sure every piece is coated nice and even—it helps lock in flavor and texture.
- Heat your olive oil in a large skillet on medium-high heat. Brown the chicken in batches for 5 to 7 minutes per batch. Don’t crowd the pan or they’ll steam instead of brown.
- Set browned chicken aside once golden. In same skillet, pour in soy sauce, water, brown sugar, sesame oil, and garlic. Stir until combined and bubbling.
- Add chicken back in, plus onion and jalapenos. Stir to coat. Simmer 5 to 7 minutes until sauce thickens and coats chicken.
- Transfer everything into the pressure cooker. Lock lid, seal ring in place. Cook on high pressure for 8 minutes. Quick release steam. Stir and serve.
Notes
Serve hot over cooked white rice and garnish with sesame seeds. Adjust jalapeno seeds for desired spice level. Store leftovers in fridge up to 3 days or freeze in portions.