Pressure Cooker Chicken Breasts with Raspberry Vinegar
- Servings: 6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
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- 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
Preheat olive oil in pressure cooker over medium-high heat until hot and bubbly.
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.
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.
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.
Remove the pot from the heat. Open cooker with quick release method.
Transfer chicken breast halves to platter and cover with aluminum foil.
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.
Return chicken to the sauce,turning to coat well. Heat fro 1-2 minutes.
Serve cooked chicken over cooked rice with delicious homemade sauce.