Catalina Chicken in Your Pressure Cooker
This healthy, easy 20 minute Catalina chicken and tomatoes is smothered in the tastiest sweet and tangy Catalina sauce.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4-6 boneless chicken thighs or 4 boneless skinless chicken breasts pounded to even thickness
- 1 cup cherry tomatoes halved
- fresh thyme and cracked black pepper for garnish (optional but tasty)
- ½ cup ketchup
- ½ cup sugar
- ½ cup red wine vinegar
- ½ cup diced onion
- 3 tablespoons honey
- 2 teaspoons paprika
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Italian seasoning
- 1 cup olive oil
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper
Instructions
Instructions
- Preheat your oven to 350°F for caramelizing the chicken after pressure cooking.
- Mix ketchup, sugar, red wine vinegar, onion, honey, and paprika together until smooth. Adjust taste with salt and pepper.
- Place chicken in a baking dish, cover with sauce, and top with cherry tomatoes.
- Cover with foil and bake for 30 minutes, then remove foil and bake for another 10 minutes until golden.
- Chicken is done when it reaches 165°F internally.
Notes
Serve with steamed white rice to soak up all the sauce.