Instant Pot Peach Chicken Basil Recipes

INSTANT POT PEACH CHICKEN RECIPE IN HONEY BALSAMIC SAUCE

Steps:

• In a bowl coat Chicken with Salt, Pepper and Flour. Dip them in beaten eggs.
• Heat Canola Oil in the Instant Pot over saute mode. As the oil shimmers, add the Chicken pieces and saute until golden brown on both sides. Once the chicken browns, remove them from the pot.
• Now, add the chopped Red Onions and chopped Peaches in the same pot. Saute until the Onions turn translucent and the Peaches reduces.
• Now, pour in some honey, balsamic vinegar, Dijon Mustard, Salt & Pepper. Make a Cornstarch slurry by combining Cornstarch with Water and pour this into the sauce. Toss until combined.
• Add the Chicken back into the pot. Toss until combined.
• Add some dried Oregano and red pepper flakes. Deglaze the pan with some water. Toss until combined. Allow to simmer for 2 minutes so that the sauce thickens. Finally, garnish with chopped Cilantro and serve hot with rice.

INSTANT POT PEACH CHICKEN & BASIL

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.

CHICKEN WITH PEACHES AND BASIL

Steps:

• In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
• In remaining flour mixture, coat chicken well; shake of excess.
• In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Transfer to plate and keep warm.
• Meanwhile, peel and pit peaches; cut into wedges.
• Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
• Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
• Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
• Stir in basil and remaining salt and pepper.
• Pour over chicken to serve.