Raspberry Chicken For The 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.

RASPBERRY CHICKEN

Steps:

• Combine wine or grape juice, vinegar, soy sauce, honey, mustard, and garlic in a large resealable plastic food bag. Remove fat and skin from chicken. Place chicken parts in marinade, seal the bag, and turn it to coat each piece with marinade. Chill for at least 4 hours or overnight. Pour contents of food bag into a pressure cooker, skimming off any accumulated fat. Lock lid and bring up to full pressure. Lower heat, while maintaining pressure, and cook for 12 minutes. Quick-release pressure. Remove chicken and set aside. To marinade, still in cooker, skim off any fat. Bring to a boil and boil vigorously, uncovered, for about 10-12 minutes or until it becomes thick and syrupy. Return chicken to cooker and coat with glaze. Cook 2 minutes. Serve immediately.

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.

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.