Best 3 Pressure Cooker Cranberry Chicken Recipes
Indulge in a delightful culinary journey with our pressure cooker cranberry chicken, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. Let your pressure cooker work its magic, effortlessly creating a succulent chicken dish infused with the tangy brightness of cranberries, the aromatic warmth of spices, and the richness of a velvety sauce. This versatile recipe offers three variations to suit your preferences: classic cranberry chicken, a zesty orange cranberry version, and a creamy cranberry coconut variation. Each variation promises a unique flavor profile that will leave you craving for more. Get ready to impress your family and friends with this easy-to-make yet exceptionally flavorful dish.
**Classic Cranberry Chicken:**
Experience the timeless combination of chicken, cranberries, and spices in this classic recipe. The tangy cranberries add a burst of flavor, while the aromatic spices create a warm and inviting aroma.
**Orange Cranberry Chicken:**
Elevate the classic recipe with a vibrant citrus twist. The addition of orange zest and juice infuses the dish with a refreshing and zesty flavor, creating a delightful balance between sweet and savory.
**Creamy Cranberry Coconut Chicken:**
Indulge in a creamy and exotic delight with this unique variation. The addition of coconut milk and shredded coconut adds a velvety texture and a subtle tropical flavor to the dish, creating a rich and satisfying meal.
INSTANT POT® CRANBERRY-THYME POT ROAST
Cranberry sauce and fresh thyme infuse this beef pot roast with sweet and savory flavors. It makes a wonderful gravy that is perfect with mashed potatoes, egg noodles, or rice.
Provided by Tammy Lynn
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
- Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 21.7 g, Cholesterol 72.2 mg, Fat 20.8 g, Fiber 2.5 g, Protein 19.7 g, SaturatedFat 7.6 g, Sodium 217.2 mg, Sugar 11 g
PRESSURE-COOKER CRANBERRY HOT WINGS
Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter?s friends can?t get enough of them. -Noreen Danek, Cromwell, CT
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wing pieces in a 6-qt. electric pressure cooker; sprinkle with salt. Pour cranberry mixture over top. Lock lid; close pressure-release valve. Adjust pressure to high for 10 minutes. Quick-release pressure. , Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select saute setting and adjust for low heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until glaze is thickened, 1-2 minutes. , Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 122mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0g fiber), Protein 5g protein.
CRANBERRY CHICKEN
"If you're looking for something fast but different for dinner, try this unique entree," suggests Brigitte Schaller. The Flemington, Missouri cook combines chili sauce, brown sugar and cranberry sauce to give the tender chicken a welcome zip.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.
Nutrition Facts :
Tips:
- To save time, use frozen cranberries instead of fresh cranberries.
- If you don't have a pressure cooker, you can make this recipe in a slow cooker on low for 6-8 hours.
- If you want a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce until thickened.
- Serve this dish over rice, mashed potatoes, or noodles.
- Garnish with fresh parsley or cranberries before serving.
Conclusion:
Pressure cooker cranberry chicken is a quick and easy weeknight meal that's perfect for busy families. The chicken is tender and juicy, and the cranberry sauce is sweet and tangy. This dish is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy dinner recipe, give pressure cooker cranberry chicken a try.
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