Pressure Cooker Chicken Breasts with Raspberry Vinegar

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.