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Cranberry Chicken I in the Pressure Cooker

This cranberry chicken made in the pressure cooker is tangy, sweet, and savory with tender chicken breasts coated in a flavorful sauce, ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Pressure cooker with sealing ring and float valve

Ingredients
  

Main ingredients

  • 6 Chicken breasts skinless, boneless, fresh or thawed
  • 1 ½ (1 ounce) packages Dry onion soup mix
  • 1 (16 ounce) can Jellied cranberry sauce
  • 1 cup French dressing
  • Salt and pepper to taste
  • Non-stick spray or oil to coat bottom of pot
  • Fresh herbs like thyme or rosemary optional
  • Rice or bread for serving

Instructions
 

Instructions

  • Spray or oil the bottom of your pressure cooker pot.
  • Place the chicken breasts in the pot in a single layer.
  • Mix dry onion soup mix, jellied cranberry sauce, and French dressing in a bowl.
  • Pour the sauce mixture over the chicken, coating well.
  • Lock the lid, set valve to sealing, and cook on high pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick release. Serve hot with rice or bread.

Notes

Serve with rice or crusty bread. Leftovers keep well refrigerated and make great wraps or sandwiches. Use fresh herbs for extra aroma.