Best 4 Chicken With Duck Sauce Pressure Cooked Recipes
Cooking chicken with duck sauce in a pressure cooker is a convenient and time-saving way to prepare a flavorful and satisfying dish. This cooking method combines the ease of a pressure cooker with the deliciousness of duck sauce, resulting in tender chicken infused with a sweet and tangy flavor. Whether you're a seasoned home cook or a beginner in the kitchen, this article will guide you through the process of creating a mouthwatering chicken with duck sauce dish using the power of a pressure cooker.
Let's cook with our recipes!
PRESSURE COOKER CHICKEN WITH DUCK SAUCE RECIPE - (4/5)
Provided by tish3065
Number Of Ingredients 12
Steps:
- 1.Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom. 2.Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C). 3.Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.
CHICKEN A LA LEE - WHITE WINE & DUCK SAUCE - PRESSURE COOKER
Entered for safe-keeping, adapted from fastcooking.ca. (which promotes Fagor pressure cookers). For duck sauce, try Recipe #213499, or Recipe #130284, or Recipe #10333. The recipe recommended the combination of apricot preserves, white vinegar, honey and crushed hot red pepper flakes. White rice and stir-fried broccoli would be good sides for this. A 6-quart or larger pressure cooker should be big enough.
Provided by KateL
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time without touching.
- Remove chicken and reserve on a warm platter. Sprinkle with salt, pepper, paprika and marjoram.
- Pour off the fat from the pressure cooker, and blot residual oil, but leave fond in pot. Deglaze with wine and stock.
- Arrange the chicken on top. Brush with the duck sauce.
- Secure the lid and bring to high pressure, then lower heat and cook 8-10 minutes for bone-in chicken breasts or 5-7 minutes for bone-in legs or thighs. (Begin timing once up to pressure.). (If using an electric pressure cooker, set for 10 minutes, adding 5-7 minutes if the chicken is frozen.).
- Remove from heat. Allow pressure to drop by the quick release method or automatic release method recommended by your pressure cooker manual. Remove lid. (If using an electric pressure cooker, allow 10 minutes of natural release.).
- Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy. Serve, spooning sauce over chicken.
Nutrition Facts : Calories 558.1, Fat 35, SaturatedFat 9.4, Cholesterol 155.2, Sodium 351.1, Carbohydrate 16.9, Fiber 0.4, Sugar 0.2, Protein 38.9
PRESSURE COOKER CHICKEN WITH DUCK SAUCE
This is an easy to make Asian inspired recipe for chicken in a pressure cooker. It has a subtle sweet and sour taste to it. Serve over white rice with a side of stir fried broccoli.
Provided by DEBMCE4
Categories Asian Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
- Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
- Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.
Nutrition Facts : Calories 551.7 calories, Carbohydrate 22.3 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.2 g, Protein 46.1 g, SaturatedFat 7.6 g, Sodium 294.7 mg, Sugar 17.5 g
PRESSURE COOKER CHICKEN WITH DUCK SAUCE
This is an easy to make Asian inspired recipe for chicken in a pressure cooker. It has a subtle sweet and sour taste to it. Serve over white rice with a side of stir fried broccoli.
Provided by DEBMCE4
Categories Asian Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
- Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
- Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.
Nutrition Facts : Calories 551.7 calories, Carbohydrate 22.3 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.2 g, Protein 46.1 g, SaturatedFat 7.6 g, Sodium 294.7 mg, Sugar 17.5 g
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs work best in this recipe.
- Use a good quality duck sauce: Look for a duck sauce that is made with real duck meat and has a good balance of sweet and savory flavors.
- Don't overcrowd the pressure cooker: Cook the chicken in batches if necessary to avoid overcrowding the pot.
- Be careful not to overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken for just long enough until it is cooked through.
- Serve immediately: Chicken with duck sauce is best served immediately after it is cooked. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Chicken with duck sauce is a quick and easy dish that is perfect for a weeknight meal. The pressure cooker makes it even easier to prepare, and the results are always delicious. So next time you're looking for a simple and satisfying chicken dish, give this recipe a try. You won't be disappointed!
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