Raspberry Chicken For The 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
SKILLET CHICKEN WITH RASPBERRY SAUCE
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
RASPBERRY BALSAMIC CHICKEN
A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.
Provided by KelBel
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
- Sprinkle thyme and 1/4 tsp salt over chicken.
- Add chicken to pan; saute 6 minutes on each side.
- Remove chicken from pan and keep warm.
- Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
- To Serve:.
- Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.
Nutrition Facts : Calories 229.2, Fat 4.1, SaturatedFat 0.8, Cholesterol 72.6, Sodium 433.5, Carbohydrate 21.8, Fiber 0.7, Sugar 15, Protein 24.5
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
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- Season chicken breast halves on both sides with salt and black pepper. Working in a batches,lightly brown chicken in hot oil on both sides. Remove from pressure cooker and transfer to a plate.
- Add chopped shallots to pressure cooker and cook,stirring a few times,until softened,for about 2 minutes. Pour in chicken broth and very carefully stir in raspberry vinegar. Scrape any browned bits from the bottom of pressure cooker.
- Close and lock pressure cooker. Switch the burner heat to high. When cooker reaches pressure,reduce heat to low. Set timer to cook for 6 minutes.
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