Pressure Cooker Cranberry Chicken Food

INSTANT POT CRANBERRY CHICKEN

Steps:

• Turn on instant pot. Press SAUTE and pour olive oil in. Meanwhile, peel and cut the onion. Add it to the pot and saute until translucent (about 2 minutes).
• Add bacon/pancetta pieces and fry for 2 minutes.
• Meanwhile: season the thighs with paprika, salt and black pepper. Make a space in the pot by moving the onion and bacon to the edges. Add the chicken in and cook for 2 minutes per side.
• Turn off SAUTE function (press CANCEL) and deglaze the pot with broth (no need to take out the chicken. Just move it to a side to make some space for deglazing).
• Stir in cranberry sauce until well combined. Add half of the cranberries (see note 4) and 2-3 orange slices (see note 5) Close the lid and lock it into its position. Turn the steam release valve to SEALING and adjust timer to 6 minutes.
• When the time is up, wait 4-5 minutes before releasing the pressure manually. When the pin drops, remove the lid.
• Turn on SAUTE. Add cranberries (if you haven't added all of them before cooking) and thicken the sauce with flour (mix 2 tablespoons of flour with about about 4 tablespoons of water or more if needed). Let it cook for 1-2 minutes before turning off the pot.
• Serve with rice or anything you like!

PRESSURE COOKER CRANBERRY CHICKEN

Steps:

• Mix onion soup, cranberry sauce and french dressing together. Place chicken in pressure cooker and top with cranberry mixture. Bring to pressure and cook 12 minutes. Meanwhile cook egg noodles according to package directions on your stove. When pressure is released, open top and stir in cooked egg noodles. The dish is ready to serve.

PRESSURE-COOKER CRANBERRY HOT WINGS

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.

CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F
• Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
• Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
• Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.