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.