OH MY GOODNESS!!! We are in PC heaven!!! The recipe was AWESOME!!! Thank you thank you thank you!!! We are so happy over here! The chicken is just sweet enough, just citrusy enough, just a hint of the honey and vinegar in the background. It didn't hurt to do the marinade overnight in a FoodSaver container either. Ok so bottom line? This was (as we say in our southern family), "slap ya mama" good!! A total winner. Nobody blew raspberries at my raspberry chicken (sorry, couldn't resist). The recipe is written for a stovetop pressure cooker. To revise for electric, set your PC to "brown" and brown the chicken thoroughly. THEN pour in the marinade on top. Set to 80 (full pressure) and I went for 15 minutes. This will be an all-time favorite in our house! Thanks to the Chef Shirley!!!
I marinated the chicken overnight in a freezer zip bag and used only 1/2 cup of the jam. Mine was a little dry, but my fault as I used only skinless boneless chicken breasts. I think next time I'll put some orange zest in the pot for cooking, AND compensate for the leanness of the chicken. When I try again, I'll come back and add the 5th star I'm sure it deserves!
(My [mother's] old PC had only a tray in the bottom--and my new electric one has a basket for cooking in or out of the liquid. Many recipes do not address this choice.)
I made this last night and it was very good. My family said it was a keeper. I did thicken the sauce with some cornstarch after I removed the chicken just to speed things up. I served it with steamed broccoli and jasmine rice