Raspberry Chicken for the Pressure Cooker
Elevate your weeknight dinner routine with this irresistible Raspberry Chicken made effortlessly in a pressure cooker! Tender chicken thighs are seared to golden perfection, then bathed in a sweet-tangy sauce featuring fresh raspberries, orange juice, honey, and a touch of balsamic vinegar for depth. This one-pot meal comes together in just 30 minutes, blending fruity brightness with savory umami to create a dish that’s as unique as it is delicious. The sauce, thickened to a luscious consistency, clings beautifully to the juicy chicken, making it perfect for serving over rice, quinoa, or roasted vegetables. Easy to prepare and packed with flavor, this pressure cooker raspberry chicken is ideal for busy nights or dinner parties that wow your guests.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on or skinless as preferred)
- 1 cup fresh raspberries
- 0.5 cup chicken broth
- 0.25 cup orange juice (freshly squeezed or store-bought)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Set the pressure cooker to 'Sauté' mode and heat the olive oil until shimmering.
Sear the chicken thighs (skin-side down if using skin-on) for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the pressure cooker, add the garlic and sauté for 30 seconds until fragrant.
Stir in the chicken broth, orange juice, soy sauce, honey, and balsamic vinegar, deglazing the pot by scraping up any browned bits from the bottom.
Add the raspberries to the sauce and lightly mash with the back of a spoon to release their juices while keeping some texture.
Return the chicken thighs to the pressure cooker, nestling them into the raspberry sauce.
Lock the lid in place and set the pressure cooker to 'Manual' (or 'Pressure Cook') on high for 12 minutes.
Once the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Carefully remove the chicken thighs and set them on a serving platter. If needed, cover with foil to keep warm.
Set the pressure cooker back to 'Sauté' mode. In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the raspberry sauce and cook for 2-3 minutes until the sauce thickens.
Taste the sauce and adjust seasoning with salt or additional honey if needed.
Pour the thickened raspberry sauce over the chicken thighs and serve immediately. Optionally, garnish with additional fresh raspberries or chopped parsley for a decorative touch.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 48.0 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1568 mg | 33% | |
*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.
