Best Chicken With Raspberry Vinegar 25 Qt Pressure Cooker Recipes
CHICKEN WITH RASPBERRY VINEGAR - 2.5-QT. PRESSURE COOKER
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
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
RASPBERRY CHICKEN FOR THE PRESSURE COOKER
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
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
PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN
I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. -Ramona Parris, Acworth, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER WHOLE CHICKEN
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
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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