Pressure Cooker Orange Wine Chicken Breasts

Step 1

In a pressure cooker, melt butter over medium heat. Season chicken breasts with salt and black pepper. Add 2 seasoned chicken breasts, to pressure cooker. Brown on both sides, turning once, for about 5 minutes. Using tongs, transfer the cooked chicken to a large bowl. Brown remaining chicken and leave them in cooker.

Step 2

Return the first two breasts to the pressure cooker. Pour orange juice and dry white wine over chicken. Add rosemary sprig. Drizzle everything with honey.

Step 3

Close pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 18 minutes.

Step 4

Open the pressure cooker, using the Quick Release method. Discard rosemary sprig. Using tongs, transfer cooked chicken breasts to a serving platter. Reserve cooking liquid.

Step 5

In a small mixing bowl, combine cornstarch and 1/2 tablespoon cold water. Mix until cornstarch completely dissolved.

Step 6

Add cornstarch mixture to reserved cooking liquid in the pressure cooker. Cook over medium heat, stirring, until thickened.

Step 7

Pour sauce over chicken breasts. Serve hot.