Pressure Cooker Autumn Apple Chicken Food

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AUTUMN APPLE CHICKEN



Autumn Apple Chicken image

I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon canola oil
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium Fuji or Gala apples, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
1/3 cup barbecue sauce
1/4 cup apple cider or juice
1 tablespoon honey

Steps:

  • In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.

Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

PRESSURE-COOKER APPLE BALSAMIC CHICKEN



Pressure-Cooker Apple Balsamic Chicken image

I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup chicken broth
1/4 cup apple cider or juice
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.

Nutrition Facts : Calories 277 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.

PRESSURE-COOKER AUTUMN APPLE CHICKEN



Pressure-Cooker Autumn Apple Chicken image

Fill the whole house with the aroma of chicken with apples and barbecue sauce. This is a meal you won't want to wait to dig into.-Caitlyn Hauser, Brookline, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup apple cider or juice
1 medium onion, chopped
1/3 cup barbecue sauce
1 tablespoon honey
1 garlic clove, minced
2 medium Fuji or Gala apples, coarsely chopped

Steps:

  • Sprinkle chicken with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken; remove and keep warm. , Add cider, stirring to loosen browned bits from pan. Stir in onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Select saute setting and adjust for low heat. Add apples; simmer, stirring constantly, until apples are tender, about 10 minutes. Serve with chicken.

Nutrition Facts : Calories 340 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

PRESSURE COOKER WINTER FRUIT COMPOTE



Pressure Cooker Winter Fruit Compote image

You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. -Esther Chesney , Carthage, Missouri

Provided by Taste of Home

Time 10m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh or 3 cups frozen cranberries
2/3 cup packed brown sugar
1/4 cup thawed orange juice concentrate
2 tablespoons raspberry vinegar
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup chopped walnuts, toasted

Steps:

  • In a 6-qt. electric pressure cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure., Stir in apricots, raisins and walnuts. Refrigerate leftovers.

Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.

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