Chicken with Raspberry Vinegar

Serves: 4

Pressure Cooking Time: 3 min


  • 2 boneless chicken breasts, cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 cup chicken broth
  • 3 tablespoons raspberry vinegar
  • 3/4 cup quick cooking rice
  • 1/2 cup fresh raspberries (or thawed and drained frozen raspberries may be used)


1. Lightly sprinkle chicken with salt and pepper.

2. Heat oil and brown chicken breast cubes. Add onions, chicken broth and vinegar.

3. Close and lock. Bring to pressure then lower heat on stove and cook for 3 minutes at high pressure.

4. Release pressure. Remove chicken and keep warm.

5. Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes. Add the cooked chicken. Gently stir in raspberries.