Pressure Cooker Balsamic Chicken with Peppers and Onions
0 Reviews
Pressure Cooker Balsamic Chicken with Peppers and Onions
0 Reviews
In the fresh meat case
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Prep Time: 5 min
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Cook Time: 18 min
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Serves 6
- 400
Calories
- 39G
Protein
- 920MG
Sodium
- 0G
Sat.fat
- 29G
Sugar
In the fresh meat case
Ingredients
1/2 tsp salt
1/4 tsp black pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
1/2 cup balsamic vinegar
1/2 cup honey
1/4 cup soy sauce
2 garlic cloves, sliced
1/4 tsp red pepper flakes
3 cups cooked rice, for serving
Season
Season the chicken breasts with salt and pepper. Place the chicken in the multi cooker. Add in the sliced bell peppers and onion.
Stir
In a large measuring cup, stir together the balsamic vinegar, honey, soy sauce, garlic and red pepper flakes until well blended. Pour over the chicken, peppers and onion.
Cook
Lock the lid and close the release valve. Set the multi cooker to the manual, poultry or pressure cook setting. Set the timer for 8 minutes. When the time has finished, use the quick release valve to release the pressure. Remove lid carefully and let cool slightly. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove chicken to a cutting board and let rest for 5 minutes. Slice into serving pieces.
Serve
To serve Pressure Cooker Balsamic Chicken with Peppers and Onion, place ½ cup of rice in a shallow bowl. Top with chicken and surround with peppers and onion. Pour the balsamic sauce over the chicken.
Pressure Cooker Balsamic Chicken with Peppers and Onions
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