Jalapeño Peach Chicken Pressure Cooker Recipe
A sweet and spicy pressure cooker dish featuring juicy chicken thighs simmered with ripe peaches and jalapeños for a bold, tender meal bursting with flavor.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 yellow peaches sliced good and thick
- 2 jalapeños sliced
- 0.5 cup peach or apricot preserves
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
Instructions
- Start heating your pressure cooker by setting it to sauté mode. Pour in olive oil and get it smoking a little.
- Season your chicken thighs with sea salt, black pepper, and garlic powder. Sear them in hot oil 3 to 4 minutes on each side until you see that golden crust building.
- Remove the chicken and set aside. Now toss in your sliced peaches and jalapeños, let them cook a couple minutes till they soften just a bit and get fragrant.
- While that's happening, whisk together your preserves, Worcestershire sauce, apple cider vinegar, and Dijon mustard in a bowl.
- Put the chicken back in the pot, nestling it with the peach and jalapeño mix.
- Pour the sauce over the chicken evenly like a blanket.
- Lock the lid, watch the float valve rise, and set your cooker to high pressure for 15 minutes.
- When finished cooking, perform a quick release of pressure.
- Let the chicken rest a few minutes before serving to soak in all the flavors.
Notes
Let leftovers cool and store in a sealed container up to 4 days in the fridge or freeze for up to 3 months. Reheat gently with a splash of broth.