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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

DUCK SAUCE:

Directions

  • 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.

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  • 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).

  • 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.

Nutrition Facts

552 calories; 29.1 g total fat; 146 mg cholesterol; 295 mg sodium. 22.3 g carbohydrates; 46.1 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2004
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. Read More
(170)

Most helpful critical review

Rating: 2 stars
01/03/2011
Very bland. Too soupy. I had to boil off 1 - 1.5 cups of the water after releasing pressure. It is missing something but I don't know what it is. Read More
(4)
41 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/14/2004
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. Read More
(170)
Rating: 5 stars
08/14/2004
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. Read More
(170)
Rating: 4 stars
11/07/2006
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! Read More
(38)
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Rating: 5 stars
08/25/2003
this recipe was wonderful and so easy. the sauce tasted even beter on the leftovers the next day. thanks for sharing it. Read More
(30)
Rating: 5 stars
10/16/2007
I was skeptical but desparate for a pressure cooker chicken recipe. It was great. I used dried ginger the first time because it was all that I had on hand. I added extra honey. As suggested added the preserves etc while the chicken was cooking. However next time I will double the sauce mix. Serve with rice. It is great! Read More
(21)
Rating: 5 stars
01/29/2004
An absolute phenom! I use my pressure cooker only 3 or four times a year but now I'll use it more. This recipe is no doubt one of my top ten best meals ever. Excellent! Read More
(15)
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Rating: 5 stars
07/29/2003
Thanks for a fast and easy recipe - I left out the white wine substituted water and it still had plenty of flavor! Read More
(14)
Rating: 5 stars
03/31/2004
This is awesome. My family raved over this. The chicken was soooo tender and moist and the sauce just took it to another level. Extremely easy. Will definitely be making this often. Read More
(14)
Rating: 4 stars
05/21/2009
Very good and Very easy... Make sure to atleast double the sauce perhaps even triple it and be sure to cook the chicken in the sauce. Then thicken it after the chicken is done. Read More
(12)
Rating: 5 stars
02/01/2006
This is delicious! so easy too. We all loved it. I followed the directions that DEBMCE4 added adding the duck sauce before pressure cooking. I think it is really important to crisp up the chicken in the first step. Read More
(11)
Rating: 2 stars
01/03/2011
Very bland. Too soupy. I had to boil off 1 - 1.5 cups of the water after releasing pressure. It is missing something but I don't know what it is. Read More
(4)