Instant Pot Spicy Peach Chicken
Chicken breast in the pressure cooker
When I set out to make chicken breast in the pressure cooker, I was on a mission. To make it not suck. I’m not the only one who avoided putting it in my favorite cooking gadget for fear the end result would be like chewing on a bale of straw.
I’m a frequent visitor to the Instant Pot Community group on Facebook (because we’re all pot heads! and we love chatting about our pressure cookers). Many comments are made in there about how chicken breast is not the best cut of meat to pressure cook. I adore chicken breast, so I wanted to fix the problem.
Check out how I did it…
Simple solution, right?
By placing the chicken breasts in a pan (I used a spring form pan form to fit my 8 qt model), keeping it separate from everything else and not submerged in liquid, the tender fibers of the meat are left in tact.
There are SO many factors that go into cooking with a pressure cooker. You’ve got to consider the amount of liquid you put in there, the weight of the food, the thickness of the food and the water content. And then there’s the whole timing thing and the question of, “Do I release the pressure right away? or Do I wait for the thing to naturally release on it’s own?”
I’m still fairly new to the whole thing and I’m not the “Go To” expert about pressure cooking but I can share what works for me and what doesn’t. All the recipes (specified ingredients and amounts) here are tried and true and Happy Belly Foodie approved.
As a fellow pressure cooker junkie, you may want to substitute something or change the quantity of any number of recipes I have provided. So, let me know if you need help adjusting anything and I’ll do my best to give you the info you need or point you in the right direction.
For this recipe, you can substitute the marinade for the chicken any way you like. The total amount of liquid that goes in the pan with the chicken is about 1/2 cup.
Also, here’s a great resource you can visit for more pressure cooking info..
Barbara Shieving and her wonderful team has quite a bit of experience and expertise, so check them out.
Your handy dandy printout for today’s Instant Pot Spicy Peach Chicken is just below for your convenience. I do hope you’ll give it a try and let us know about it. We’d love to hear from you!
Instant Pot Spicy Peach Chicken
- 2 tbsp soy sauce
- 1 tbsp prepared yellow mustard
- 2 tbsp honey
- 1 tbsp peach schnapps liquor
- 1 tsp red pepper flakes optional
- juice from 1 orange
- 2 tsp orange zest
- 4 chicken breasts pounded out to ½ inch thick
- 1 tbsp olive oil
- ½ C onion chopped
- 1 tsp kosher salt
- 1 tbsp butter
- 2 C basmati rice
- 3 C chicken stock
- 1 lg firm peach
- In a large bowl, combine the soy sauce, mustard, honey, schnapps, pepper flakes, orange juice and zest.
- Place the chicken breasts in the mixture and coat well.
- Cover with plastic and refrigerate while working on the rest of the recipe.
- Preheat the pressure cooker on sauté.
- Add the olive oil to the pot and allow to get hot.
- Add the onions and salt and sauté for 2-3 minutes.
- Press the keep warm/cancel button.
- Add the butter and stir.
- Add the rice and chicken stock.
- Place a trivet on top of the rice, folded and upside down.
- Place the chicken breasts in a pan that fits inside the pressure cooker. (7 inch fits both a 6 qt and an 8 qt model)
- Pour the left over liquid on top of the chicken.
- Place the pan on top of the trivet.
- Place a piece of parchment paper on top of the chicken and lay the peach onto it.
- Cover the unit with the lid and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the time to 9 minutes.
- When the unit has finished cooking and the timer has counted down to zero, carefully release the pressure.
- Carefully remove the peach and the pan of chicken, using tongs and a towel or potholder.
- Slice the peach and serve on with chicken placed on a bed of the rice.
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