Orange Chicken

Orange Chicken Pressure Cooker

Orange Chicken Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 tablespoons unsalted butter
• 4 skin-on boneless chicken breast halves
• ¾ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup Cointreau or other orange-flavored liqueur
• juice and grated zest of 2 oranges
• 2 tablespoons cornstarch
• 1/3 cup whole milk
• 3 tablespoons heavy cream

Method

1. Preheat the oven to 375° F
2. In a 5- to 7-quart pressure cooker, melt the butter over medium-high heat
3. When it foams, add 2 pieces of chicken to the pot, skin side down, and cook until deep golden brown on both sides, 5 to 7 minutes per side, sprinkling them with half the salt and pepper as they cook
4. Transfer the browned chicken to a plate
5. Brown the remaining 2 pieces of chicken in the same manner, using the remaining seasonings
6. Return all the chicken and any accumulated juice to the pressure cooker, skin side up
7. Add the Cointreau and bring it to a boil
8. Being careful of long sleeves and dangling hair, touch a long lit match to the liquid in the pot and turn off the stove
9. The liquid will catch fire and burn for about 30 seconds; the flames will extinguish themselves
10. If you do not wish to flame the Cointreau or have a nonstick pressure cooker, simply allow the Cointreau to boil for 1 minute before proceeding
11. Pour in the orange juice and sprinkle the orange zest over the chicken
12. Close and lock the lid
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. Set a timer to cook for 6 minutes
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Be careful of the steam as you remove the lid
19. With a slotted spoon, transfer the chicken to a shallow baking dish and place in the oven to keep warm while you finish the sauce
20. Stir the cornstarch into the milk to make a smooth slurry
21. Stir the cream with a whisk into the liquid in the pressure cooker and bring to a boil over high heat
22. Add the slurry and cook, stirring, until the sauce thickens, which will take only 1 to 2 minutes
23. Taste for salt and pepper
24. Serve the chicken hot with the sauce poured over the top or on the side