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Pressure Cooker Chicken with Duck Sauce

Pressure Cooker Chicken with Duck Sauce

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DEBMCE4

This is an easy to make Asian inspired recipe for chicken in a pressure cooker. It has a subtle sweet and sour taste to it. Serve over white rice with a side of stir fried broccoli.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 46.1 g
  • 92%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
  2. Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
  3. Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.
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Reviews

DEBMCE4
158
8/13/2004

Hi, I am the submitter of this recipe and I noticed that this was not posted exactly as I had submitted it, this could effect the flavor. When you put the chicken back in the cooker pour the duck sauce over it and follow directions. After the chicken is cooked, remove it and boil the sauce until it is thick and syrupy.

MOMMYOCOOLTWINS
35
11/7/2006

This was absolutely DELICIOUS! The only reason I didn't give it FIVE stars was because I was swearing I'd never make it again when I was in the browning-the-chicken step. That oil pops like crazy, and the pressure cooker is deep, so you have to get your hand down in there to turn it, which leads to burns. I discovered using a flat spatula (pancake flipper type) was easier since it has a longer handle, and you can quickly loosen the chicken pieces from the bottom of the pan. I might consider doing the browning in a skillet first, then transferring everything to the pressure cooker. Besides that technicality, it was AMAZING. My kids and husband ate it all and practically licked the plate. Thanks for a great recipe!

IHAVE5CATS
29
8/25/2003

this recipe was wonderful and so easy. the sauce tasted even beter on the leftovers the next day. thanks for sharing it.