Pressure-Cooker Apple Balsamic Chicken
I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma
Reviews
Delisious, I didn't have Apple cider on hand so I used Apple Cider vinegar with some sugar and it turned out really well. Thanks for a great recipe.
I really like this recipe. It's quick and simple and has really good flavor. The only change I make is to use frozen boneless chicken breast instead of the thighs (because that's what I typically have on hand) and up the cook time to 15 minutes (since I start with them frozen). They come out perfect and tender!
Fixed this last night for the first time. It came together very easy. I enjoyed the sauce but will cut back on the balsamic vinegar. Just a little stronger then I wanted it to be. Will be making it again and will be trying other pressure cooker recipes on here.
This was very tasty... lots of flavor! This made a lot of sauce, so I think you can safely double the number of thighs in this recipe. This would be such a simple dish to serve to guests!
This was amazing. I didn't have chicken broth so used vegetable broth. I used chicken breasts instead of thighs. I served with noodles cooked in the rest of the vegetable broth. I'm going to try again and add some mushrooms.
smelled good cooking. Easy to make. I used a frozen boneless, skinless chicken breast. 15 minutes high pressure. Served with roasted sweet potatoes and brown rice.
Husband says it's a keeper! Tender meat & he especially liked the hint of lemon.