Pressure Cooker Chicken Breasts with Raspberry Vinegar

pressure cooker chicken breasts with raspberry vinegar
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 6m
  • Ready In: 16m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (2.3 / 5)

2.3 5 3
Rate this recipe

fork fork fork fork fork

3 People rated this recipe

Related Recipes:
  • Instant pot red beans and rice casserole recipe. Red kidney beans with herbs and rice coked in an electric instant pot. #instantpot #pressurecooker #dinner #healthy #vegetarian #vegan #homemade

    Instant Pot Red Beans and Rice Casserole recipe

  • Slow cooker keto Mongolian beef recipe. Beef flank steak with spices cooked in slow cooker. Healthy and tasty beef recipe. #slowcooker #crockpot #dinner #keto #glutenfree #diet #healthy #homemade

    Slow Cooker Keto Mongolian Beef Recipe

  • Instant pot creamy risotto with mushrooms. Italian risotto with porcini mushrooms cooked in an electric instant pot. #pressurecooker #instantpot #homemade #easy #risotto #italian #delicious #creamy #yummy #dinner #lunch

    Instant Pot Creamy Risotto with Mushrooms

  • Classic Instant pot Cornbread Recipe #pressurecooker #instantpot #cornbread #dessert #homemade #easy #healthy #delicious

    Classic Instant Pot Cornbread Recipe

  • The Best Homemade Instant Pot Tomato Sauce #pressurecooker #instantpot #homemade #sauce #delicious #vegetarian #vegan

    The Best Homemade Instant Pot Tomato Sauce

Pressure cooker chicken breasts with raspberry vinegar. Very delicious and quite simple chicken breast recipe cooked in pressure cooker. Ready in minutes!

Ingredients

  • 2 pounds (960 g) boneless and skinlees chicken breast halves
  • 3 tablespoons olive oil
  • 3 medium shallots,finely chopped
  • 1 cup (250 ml) chicken broth
  • 3/4 cup (180 ml) red raspberry vinegar
  • 3/4 cup (180 ml) heavy cream
  • 3/4 cup (180 g) fresh raspberries
  • salt and freshly ground black pepper

Method

Step 1

Preheat olive oil in pressure cooker over medium-high heat until hot and bubbly.

Step 2

Season chicken breast halves on both sides with salt and black pepper. Working in a batches,lightly brown chicken in hot oil on both sides. Remove from pressure cooker and transfer to a plate.

Step 3

Add chopped shallots to pressure cooker and cook,stirring a few times,until softened,for about 2 minutes. Pour in chicken broth and very carefully stir in raspberry vinegar. Scrape any browned bits from the bottom of pressure cooker.

Step 4

Close and lock pressure cooker. Switch the burner heat to high. When cooker reaches pressure,reduce heat to low. Set timer to cook for 6 minutes.

Step 5

Remove the pot from the heat. Open cooker with quick release method.

Step 6

Transfer chicken breast halves to platter and cover with aluminum foil.

Step 7

Bring the broth in the pot to a boil over medium-high heat. Stir in heavy (double) cream and raspberries. Season with salt and black pepper.

Step 8

Return chicken to the sauce,turning to coat well. Heat fro 1-2 minutes.

Step 9

Serve cooked chicken over cooked rice with delicious homemade sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.