Pressure Cooker Chicken Breasts with Raspberry Vinegar
2022-01-20- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
Average Member Rating
(3 / 5)
4 People rated this recipe
Related Recipes:
-
Slow Cooker Dublin Coddle
-
Slow Cooker Mushroom Beef Stew
-
Air Fryer Cherry Empanadas
-
Air Fryer Teriyaki Chicken Wings
-
Slow Cooker Veal Stew
Nutritional Info
This information is per serving.
-
Calories
251.1 -
Carbohydrates
2.51 g -
Cholesterol
99.04 mg -
Fat
16.55 g -
Fiber
0.23 g -
Protein
24.69 g -
Saturated Fat
3.8 g -
Serving Size
1 -
Sodium
414.9 mg -
Sugar
1.14 g -
Trans Fat
4 g -
Unsaturated Fat
2.6 g -
Potassium
387.73 mg
Pressure cooker chicken breasts with raspberry vinegar. These chicken breasts are juicy and tender with tangy-sweet raspberry vinegar, that’s simply to die for!
What are the benefits of cooking with a pressure cooker?
Cooking with a pressure cooker has many benefits. It can help to reduce cooking time by up to 70% and make delicious dishes in no time at all.
Pressure cookers are available in different sizes, shapes, and materials ranging from stainless steel, aluminum, copper, silicon, and more. They also come with automatic heat settings and timer functions so you don’t have to worry about forgetting anything while cooking.
What is raspberry vinegar and what does it do for the dish?
Raspberry vinegar is a type of vinegar that is made from raspberries. It has a fruity and tart flavor that goes well with many dishes, especially salads, grilled foods, and sushi.
Raspberry vinegar is also known as raspberry syrup or jelly. It can be used as a condiment on the dish or mixed into certain desserts like lemon meringue pie, ice cream, and sponge cake.
Why are raspberries good for chicken breasts?
There are many reasons why raspberries are good for chicken breast. The most important one is that you can easily make a raspberry sauce by using the raspberries to get rid of their sharp taste.
Bigger is not always better when it comes to chicken breasts and raspberries. In order for a chicken breast to absorb all the juices from the fruit, it must be cut into pieces.
Pressure Cooker Chicken Breasts with Raspberry Vinegar
You may like as well:
Slow Cooker Peach-Glazed Chicken Breasts Recipe
Air Fryer Peanut-Coated Chicken Breasts Recipe
Air Fryer Honey Chicken Breasts Recipe
Instant Pot Honey Mustard Chicken Breasts Recipe
Air Fryer Blackened Chicken Breasts Recipe
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.
