Pressure-Cooker Apple Balsamic Chicken

Name: Pressure-Cooker Apple Balsamic Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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; 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed; 2 tablespoons butter; 2 tablespoons all-purpose flour

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

Ingredients

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
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
2 tablespoons butter
2 tablespoons all-purpose flour

Directions

In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
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, 2-3 minutes. Serve with chicken.

Test Kitchen tips

Balsamic vinegar originates in Italy and is aged in wooden barrels.

Nutrition Facts

1 serving: 277 calories, 15g fat (6g saturated fat), 103mg cholesterol, 536mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 25g protein.

Originally published as Apple Balsamic Chicken in Taste of Home Instant Pot Cookbook

Reviews

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Average Rating:

dellaphipps

Feb 9, 2019

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.
maryannet

Jan 14, 2019

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.
willmania

Oct 16, 2017

Husband says it's a keeper! Tender meat & he especially liked the hint of lemon.