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Entered for safe-keeping, adapted from fastcooking.ca (which promotes Fagor pressure cookers). The pressure cooking time is for a fast 15 psi pressure cooker. For a 12 psi cooker, add about 20% more time. For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost “no name” pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time per your pressure cooker manual. I estimate that a 2.5-quart pressure cooker would be large enough to cook this.
- 3⁄4 lb boneless skinless chicken breast (350 g)
- 1 tablespoon balsamic vinegar (15 mL)
- 2 cups reduced sodium low-fat homemade chicken stock (500 mL) or 2 cups reduced sodium low-fat chicken broth (500 mL)
- 1 onion, cut into thin wedges
- 1 teaspoon dried tarragon (5 mL)
- 1 (11 ounce) can mandarin oranges, drained
- 1 tablespoon honey (15 mL)
- 1 tablespoon low sodium soy sauce (15 mL)
- 4 tablespoons cornstarch (60 mL)
- 1⁄4 cup water (60 mL)
- 8 ounces Chinese wheat noodles, cooked
- fresh ground black pepper, to taste
- In the pressure cooker, combine chicken, vinegar, stock and onions.
- Secure the lid and bring to high pressure and cook for 5 minutes (begin timing once up to pressure), reducing heat to maintain high pressure.
- Allow pressure to reduce naturally for 10 minutes, then release pressure with quick release method or automatic release method recommended by your pressure cooker manual.
- Remove the lid. Transfer the chicken to a platter and keep warm.
- Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
- Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
- Serve the chicken over cooked noodles. Add pepper to taste.