3 Reviews

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!!!

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Adrienne in Reisterstown November 03, 2008

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.)

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Puffy Taco September 08, 2011

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

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Karen Bakes August 20, 2009
Raspberry Chicken for the Pressure Cooker