Raspberry Chicken For The Pressure Cooker Recipes

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.

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Combine wine or grape juice, vinegar, soy sauce, honey, mustard, and garlic in a large resealable plastic food bag. Remove fat and skin from chicken. Place chicken parts in marinade, seal the bag, and turn it to coat each piece with marinade. Chill for at least 4 hours or overnight. Pour contents of food bag into a pressure cooker, skimming off any accumulated fat. Lock lid and bring up to full pressure. Lower heat, while maintaining pressure, and cook for 12 minutes. Quick-release pressure. Remove chicken and set aside. To marinade, still in cooker, skim off any fat. Bring to a boil and boil vigorously, uncovered, for about 10-12 minutes or until it becomes thick and syrupy. Return chicken to cooker and coat with glaze. Cook 2 minutes. Serve immediately.

Steps:

• Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.