Chicken Breasts with Raspberry Vinegar Pressure Cooker Recipe

Chicken Breasts With Raspberry Vinegar Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 pounds (about 6) boneless, skinless chicken breast halves
• salt and freshly ground black pepper
• 3 tablespoons olive oil
• 3 medium shallots, finely chopped
• 1 cup chicken broth
• ¾ cup red raspberry vinegar
• ¾ cup heavy cream or creme fraiche
• ¾ cup fresh or frozen whole raspberries

RASPBERRY VINEGAR

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Sprinkle the chicken breasts on both sides with salt and pepper
3. Lightly brown the chicken in batches on both sides
4. Transfer to a plate
5. Add the shallots to the pot and cook, stirring a few times, until softened, about 2 minutes
6. Pour in the broth and vinegar (keep your face away from the pot when you pour in the vinegar; when it hits the hot pot, vinegar steam can billow up and it will sting your eyes and nose)
7. Scrape up any browned bits from the bottom of the pot
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 6 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Transfer the chicken to a platter and cover with aluminum foil
16. Bring the broth in the pot to a boil over medium-high heat
17. Stir in the cream and raspberries
18. Taste for salt and pepper
19. Return the chicken to the sauce, turning to coat
20. Heat for a minute or two
21. Serve the chicken over rice, with plenty of sauce spooned over

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