Best Pressure Cooker Peachy Keen Chicken Recipes

Instant Pot Peach Chicken & Basil image

Provided by Robyn Downs

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoons kosher salt (divided)
1 large white or yellow onion (very thinly sliced)
4 peaches (no need to peel, sliced, divided)
¼ cup plus 1 tablespoon balsamic vinegar (divided)
1 garlic clove (peeled)
¾ cup chicken stock
2 pounds boneless (skinless chicken breasts or thighs)
¼ cup tightly packed basil leaves (thinly sliced)
Hot sauce to taste (optional)

Steps:

Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
Add 2 sliced peaches, ¼ cup balsamic vinegar, garlic, chicken stock, chicken, and remaining ¾ teaspoon salt to the pressure cooker.
Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
When the pressure cooker timer is done, quick release the pressure.
Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the remaining 1 tablespoon balsamic, stirring to combine with the sauce. Taste and add additional salt if desired.
Serve the chicken and sauce topped with 2 sliced peaches, a sprinkling of basil, and hot sauce to taste.

Pressure Cooker Coca-Cola Chicken Wings Recipe - (4.4/5) image

Provided by á-75476

Number Of Ingredients 8

2-3 lbs. Chicken Wings (Separate the wings from the little drummettes, and remove the pointy wing end.)
1/4 Cup Soy Sauce
2 Tbsp. Chinese Cooking Wine
2 Cups Coca-Cola
2 Tbsp. Fresh Garlic; Chopped
2 Tbsp. Fresh Green Onions; Chopped
1 Tbsp. Freshly Ground Black Pepper
Salt for taste

Steps:

Put all the chicken wings into the main cooking pot. Season it with salt and the freshly ground pepper. Then comes the rest of the ingredients. Put everything into the pot. That's it! Close the lid and lock it into position. Adjust the pressure valve to Airtight. Then program the machine for only 15-minutes.

Peachy Keen Chicken image

Provided by Tanya Wenman Steel

Yield Makes 4 servings

Number Of Ingredients 5

1 15-ounce can light sliced peaches (in pear juice), lightly drained
1 tablespoon extra-virgin olive oil
1/2 tablespoon honey
1 1/2 pounds boneless skinless chicken breast halves or chicken tenders
Kosher salt and freshly ground black pepper

Steps:

Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).
Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.