Chicken With Raspberry Vinegar 25 Qt Pressure Cooker Recipes

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RASPBERRY CHICKEN FOR THE PRESSURE COOKER



Raspberry Chicken for the Pressure Cooker image

This is going to be the first recipe I make in my pressure cooker. Looks like a good combination of ingredients. Hope you and I like it. From Joanna White "This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color. Enhance the appearance by garnishing with fine shreds of orange zest."

Provided by Shirl

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup sweet red wine
1/2 cup vinegar
1/2-1 cup raspberry jam (sugarless okay)
2 tablespoons soy sauce
2 -3 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, minced
3 -4 lbs whole chickens, cut into pieces
orange zest (to garnish)

Steps:

  • Mix all ingredients together except chicken and zest, stir until well combined.
  • Taste and adjust sweetness to your personal preference.
  • Pout mixture over chicken and let it marinate at least 4 hours, preferable overnight, in the refrigerator.
  • Place chicken with marinade in the pressure cooker and bring to a boil.
  • Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes.
  • Remove from heat, depressurize using cold water, remove lid and remove chicken leaving marinade in pot.
  • If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
  • Pour thickened sauce over chicken and sprinkle with orange zest.

Nutrition Facts : Calories 655.5, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 681.5, Carbohydrate 37.8, Fiber 0.6, Sugar 28.4, Protein 38.9

CHICKEN WITH RASPBERRY VINEGAR - 2.5-QT. PRESSURE COOKER



Chicken With Raspberry Vinegar - 2.5-Qt. Pressure Cooker image

Entered for safe-keeping, from Fagor America recipe library; Fagor is a 15 psi pressure cooker. I estimate that this can be made in a pressure cooker as small as 2.5 quarts (2 L) or larger.

Provided by KateL

Categories     Chicken Breast

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 large onion, sliced (150 g)
1 cup chicken broth
3 tablespoons raspberry vinegar
3/4 cup quick-cooking rice
1/2 cup fresh raspberries, rinsed and patted dry or 1/4 cup frozen raspberries, thawed and drained

Steps:

  • Lightly sprinkle chicken with salt and pepper.
  • Over medium-high heat, heat oil. Brown chicken breast cubes.
  • Add onion slices, chicken broth and vinegar.
  • Secure lid. Over high heat, bring to high pressure, then lower heat to stabilize just at high pressure. From moment high pressure was reached, cook for 3 minutes.
  • Allow pressure to reduce naturally. Remove chicken and keep warm.
  • Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes.
  • Add the cooked chicken. Gently stir in raspberries.

Nutrition Facts : Calories 285.2, Fat 14.1, SaturatedFat 3, Cholesterol 46.4, Sodium 381.3, Carbohydrate 20.3, Fiber 2, Sugar 2.5, Protein 18.4

MANDARIN CHICKEN - 2.5-QT. PRESSURE COOKER



Mandarin Chicken - 2.5-Qt. Pressure Cooker image

Entered for safe-keeping, adapted from fastcooking.ca (which promotes Fagor pressure cookers). The pressure cooking time is for a fast 15 psi pressure cooker. For a 12 psi cooker, add about 20% more time. For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost "no name" pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time per your pressure cooker manual. I estimate that a 2.5-quart pressure cooker would be large enough to cook this.

Provided by KateL

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb boneless skinless chicken breast (350 g)
1 tablespoon balsamic vinegar (15 mL)
2 cups reduced sodium low-fat homemade chicken stock (500 mL) or 2 cups reduced sodium low-fat chicken broth (500 mL)
1 onion, cut into thin wedges
1 teaspoon dried tarragon (5 mL)
1 (11 ounce) can mandarin oranges, drained
1 tablespoon honey (15 mL)
1 tablespoon low sodium soy sauce (15 mL)
4 tablespoons cornstarch (60 mL)
1/4 cup water (60 mL)
8 ounces Chinese wheat noodles, cooked
fresh ground black pepper, to taste

Steps:

  • In the pressure cooker, combine chicken, vinegar, stock and onions.
  • Secure the lid and bring to high pressure and cook for 5 minutes (begin timing once up to pressure), reducing heat to maintain high pressure.
  • Allow pressure to reduce naturally for 10 minutes, then release pressure with quick release method or automatic release method recommended by your pressure cooker manual.
  • Remove the lid. Transfer the chicken to a platter and keep warm.
  • Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
  • Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
  • Serve the chicken over cooked noodles. Add pepper to taste.

Nutrition Facts : Calories 241.8, Fat 3.8, SaturatedFat 0.9, Cholesterol 55.7, Sodium 1019.8, Carbohydrate 26.8, Fiber 2, Sugar 14.8, Protein 24.9

PRESSURE COOKER WHOLE CHICKEN



Pressure Cooker Whole Chicken image

Once you make a whole chicken in the pressure cooker, you'll never want to roast one in the oven again. Pressure cooked whole chickens are hands-off way to make an amazing meal and come out fork-tender and perfectly moist every time. This recipe has a bit of a kick, but you can use this same method and your own favorite chicken seasonings if you prefer.

Provided by fabeveryday

Categories     Whole Chicken

Time 1h25m

Yield 4

Number Of Ingredients 11

1 ½ teaspoons salt
1 ½ teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
½ teaspoon garlic powder
1 (3 1/2) pound whole roasting chicken
1 tablespoon vegetable oil
1 cup chicken stock

Steps:

  • Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
  • Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
  • Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
  • Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
  • Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
  • Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
  • Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts : Calories 896.3 calories, Carbohydrate 2.3 g, Cholesterol 298.1 mg, Fat 63.6 g, Fiber 0.8 g, Protein 74.4 g, SaturatedFat 17.8 g, Sodium 1180.4 mg

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