Total TimePrep/Total Time: 30 min.
This was a good recipe to try in my new Instant Pot. Hubby didn't like the sauce at all, and I had to add some things to make it better.
I only gave it four stars because I monkeyed with the recipe, but it was quite tasty. I don't have a pressure cooker either, and made only two boneless, skinless breast halves, browning on both sides in a 10" fry pan on the stove top. Since someone said it was tasteless, thought I would add 2 teaspoons curry powder to the sauce. After pouring it over the chicken, brought it to a boil and then turned it down to a simmer for 30 minutes. Served it with brown rice and a salad. It was quite tasty. I used only 1/2 cup homemade chicken broth, so I will add 1/2" teaspoon salt next time. Thickened the sauce with 1 tablespoon cornstarch, since there was still a lot of liquid and didn't want to take the time to reduce it.
This was convenient and tasted pretty good, but just didn't have that wow factor I was hoping for.
I don't have a pressure cooker, but started this on the stovetop in an oven-safe skillet, then covered and baked at about 425. Once chicken was done, I reduced the sauce on the stovetop, and it turned out great- husband loved it!
I didn't use a pressure cooker; baked it instead at 350 for about 40 minutes. Used boneless, skinless chicken breasts; cut in half so they are thinner. I should have used less liquid, but I didn't and it turned out rather soggy. Interesting taste, but we've had better.
This was so easy and delicious! Both my husband and I loved it - and better yet, I had all the ingredients on hand.