Cranberries are delicious. Ever since we made home-made cranberry sauce for Thanksgiving we have been trying to include cranberries wherever we can. In recipes, dried on salads and in oatmeal, we forgot just how sweet and tangy they can be, which is why I was so excited when we got this recipe submission from one of our readers.
Karl wrote in and shared his pressure cooker cranberry orange chicken recipe, and he even included photos and a detailed description. We had to try it and of course the cameras were rolling.
Check out our video recipe for Karl’s pressure cooker cranberry orange chicken
We decided to go ahead and cook the rice in the pressure cooker the same time as the meat and sauce which turned out great. It couldn’t have been much easier. Here’s what his recipe calls for:
Pressure Cooker Cranberry Orange Chicken
2 tbsp. butter
1 chicken breast
2 chicken thighs
1 onion, chopped
2/3 cup fresh orange juice
2/3 cup fresh or frozen cranberries
1 tbsp. honey
1/4 tsp. ground ginger
1/4 tsp. ground Cinnamon
1/8 tsp. Allspice
1/8 tsp. ground cloves
Optional (for a more festive flavor)
1/4 cup fire roasted sweet red peppers
4 cardamon pods
Melt the butter and brown chicken in your pressure cooker.
Add the chopped onion (and peppers if you are using them) and cook till slightly translucent – about 3 – 5 minutes.
Add cranberries, orange juice, honey and spices, mix well. Make sure to deglaze the pan and really mix all the spices together.
We decided to make the rice in the pressure cooker at the same time as the chicken, making this a one-pot meal. To “double team it” like this is really easy, all you need to do is brown the chicken and make the sauce as per his original instructions, then place the metal stand on top of the chicken, add the uncooked rice to a metal bowl (1 cup rice to 2 cups water for white rice) and place on top. To make it easy to take the bowl out of the pressure cooker when everything is done, make foil handles.
This way, the rice will cook at the same time as the chicken and you get don’t have to worry about the timing. If there is a little bit of extra water in your rice when you open the pressure cooker, don’t worry – just stir it and let it sit for a few minutes and it will be absorbed. Karl used coconut rice, which would be great to try – really any kind would be good.
Bring to high pressure (15 psi) for 8 minutes, and then use the natural release method. That’s it.
The resulting chicken, rice, and sauce is great. The spices and flavors of the cranberries and orange juice go really well together. If you are looking for a quick, weeknight meal, this is one to add to the rotation. Thanks for telling us about it, Karl!
Here are all the photos, Karl’s are the first 4:
Thanks so much!
We love new recipes. If you have a favorite pressure cooker recipe and want to share we’d love to try it out. We have a “Reader Recipe Submission” page, and would love for you guys to share your pressure cooker experiences with us. It’s so exciting to see what you make! If you send something in, we’ll try to recreate the recipe, and then feature it on our site.
“I was 32 when I started cooking; up until then, I just ate.” ~Julia Child
Why learn pressure cooking?
It’s 7 pm. The end of the work day stomach rumbles…
In one hand, a take out menu. In the other hand, the refrigerator door…its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.
It’s true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability… but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.
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