Pressure Cooker Cranberry Chicken
Tender, sweet, and tangy, Pressure Cooker Cranberry Chicken is the perfect blend of comforting flavors and convenience. This recipe features succulent boneless chicken thighs simmered in a rich cranberry sauce made with fresh or frozen cranberries, orange juice, honey, and a touch of balsamic vinegar for a savory-sweet balance. With a quick prep time of 10 minutes and the magic of a pressure cooker, this dish is ready in under half an hour, making it ideal for busy weeknights or an impressive dinner party centerpiece. The sauce is thickened to a glossy consistency, perfect for draping over the chicken or pairing with creamy mashed potatoes, rice, or a rustic side of roasted vegetables. Packed with bold flavors, this easy cranberry chicken recipe is a must-try for fans of pressure cooker meals and seasonal cuisine!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups fresh or frozen cranberries
- 0.75 cup chicken broth
- 0.5 cup orange juice
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Set the pressure cooker to sauté mode. Add olive oil and let it heat up.
Season the chicken thighs with salt and black pepper on both sides. Brown the chicken on each side for 2-3 minutes, working in batches if needed. Remove the chicken and set aside.
Add the diced onion to the pressure cooker and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the cranberries, chicken broth, orange juice, honey, soy sauce, balsamic vinegar, and dried thyme to the pot. Stir to combine.
Return the browned chicken thighs to the pressure cooker, placing them on top of the cranberry mixture.
Secure the lid on the pressure cooker and set it to high pressure for 12 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Remove the chicken thighs and set them aside, keeping them warm.
Switch the pressure cooker back to sauté mode to simmer the cranberry sauce. In a small bowl, mix the cornstarch and water until smooth, then stir the slurry into the sauce to thicken it. Simmer for 2-3 minutes until the sauce reaches your desired consistency.
Serve the chicken thighs topped with the thickened cranberry sauce. Pair with mashed potatoes, rice, or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.9 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
