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Pressure Cooker Apple Balsamic Chicken Recipe

Pressure Cooker Apple Balsamic Chicken Recipe
Pressure Cooker Apple Balsamic Chicken Recipe photo by Taste of Home
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Pressure Cooker Apple Balsamic Chicken Recipe

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I just love the sweet and tart flavor that balsamic vinegar gives to this dish. It's easy to prepare and after cooking in the pressure cooker, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + releasing
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + releasing

Ingredients

  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 1/2 cup chicken broth
  • 1/4 cup apple cider or juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Directions

Place chicken in a 6-qt. electric pressure cooker. In a small bowl, combine the next nine ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 1-2 minutes. Serve with chicken. Yield: 4 servings.
Originally published as Pressure Cooker Apple Balsamic Chicken in One Pot Instant Pot Winter 2017

  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 1/2 cup chicken broth
  • 1/4 cup apple cider or juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  1. Place chicken in a 6-qt. electric pressure cooker. In a small bowl, combine the next nine ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
  2. Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 1-2 minutes. Serve with chicken. Yield: 4 servings.
Originally published as Pressure Cooker Apple Balsamic Chicken in One Pot Instant Pot Winter 2017

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