Mandarin Chicken - 2.5-Qt. Pressure Cooker

Submitted by KateL

"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."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 340.19 g boneless skinless chicken breast (350 g)
• 14.79 ml balsamic vinegar (15 mL)
• 473.18 ml reduced sodium low-fat homemade chicken stock (500 mL) or 473.18 ml reduced sodium low-fat chicken broth (500 mL)
• 1 onion, cut into thin wedges
• 4.92 ml dried tarragon (5 mL)
• 311.84 g can mandarin oranges, drained
• 14.79 ml honey (15 mL)
• 14.79 ml low sodium soy sauce (15 mL)
• 59.16 ml cornstarch (60 mL)
• 59.14 ml water (60 mL)
• 226.79 g Chinese wheat noodles, cooked
• fresh ground black pepper, to taste

directions

1. In the pressure cooker, combine chicken, vinegar, stock and onions.
2. 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.
3. 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.
4. Remove the lid. Transfer the chicken to a platter and keep warm.
5. Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
6. Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
7. Serve the chicken over cooked noodles. Add pepper to taste.