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Instant Pot Spicy Peach Chicken

Course Salad
Cuisine American
Servings 4 Servings Chicken, 8 Servings Rice


  • 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.


Recipe by: Connie Murray @Happybellyfoodie.com