Chicken With Raspberry Vinegar - 2.5-Qt. Pressure Cooker

1. 1

   Lightly sprinkle chicken with salt and pepper.

2. 2

   Over medium-high heat, heat oil. Brown chicken breast cubes.

3. 3

   Add onion slices, chicken broth and vinegar.

4. 4

   Secure lid. Over high heat, bring to high pressure, then lower heat to stabilize just at high pressure. From moment high pressure was reached, cook for 3 minutes.

5. 5

   Allow pressure to reduce naturally. Remove chicken and keep warm.

6. 6

   Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes.

7. 7

   Add the cooked chicken. Gently stir in raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.