Step 1

Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.

Step 2

Set the Instant Pot on Sauté. Pour in the peanut oil. Add the white scallions, garlic, and ginger, and Szechuan peppercorns. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.

Step 3

Add the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water to the Instant Pot. Stir well to coat the chicken. Then stir in the chopped bell peppers and Chinese chiles.

Step 4

Cover and seal the pot. Set on Pressure Cook High for 3 minutes. Turn off the pressure cooker, and perform a Quick Release. Once the steam valve button drops, and it is safe to open and remove the lid. Stir in the peanuts and scallion greens. Serve warm over rice or quinoa.