Chicken With Raspberry Vinegar 25 Qt Pressure Cooker Recipes

RASPBERRY CHICKEN FOR THE PRESSURE COOKER

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.

BALSAMIC-RASPBERRY CHICKEN

Steps:

• In small bowl, mix preserves, vinegar and liqueur; set aside.
• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
• In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
• Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.

CHICKEN WITH RASPBERRY VINEGAR - 2.5-QT. PRESSURE COOKER

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.

PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

PRESSURE COOKER WHOLE CHICKEN

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.

GRILLED RASPBERRY CHICKEN

Steps:

• In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.

SAUCY RASPBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.