Cranberry Orange Chicken Pressure Cooker Recipe
This quick and flavorful pressure cooker cranberry orange chicken delivers juicy chicken thighs in a tangy-sweet sauce that’s perfect for weeknights or festive meals.
Equipment
- 1 Pressure cooker with sauté setting
Ingredients
Main ingredients
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt divided
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 ½ cups cranberries fresh or frozen
- ⅔ cup orange juice
- ¼ cup pure maple syrup
- ¼ cup light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- orange slices for garnish, optional
Instructions
Instructions
- Pat the chicken thighs dry and season with salt, paprika, and black pepper.
- Heat olive oil in pressure cooker using sauté mode and sear chicken 3–4 minutes per side until golden brown.
- Remove chicken and set aside. Add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt to cooker. Stir and simmer.
- Return chicken to pot and spoon sauce over to coat. Seal lid tightly with ring in place.
- Set to high pressure for 10 minutes. Let cooker reach pressure and cook fully.
- Do a quick release of steam and carefully open lid.
- Let chicken rest a few minutes so sauce thickens before serving.
- Serve garnished with optional orange slices.
Notes
Use frozen cranberries for convenience. Pre-minced garlic and prepping orange zest/juice in advance also save time. Sear chicken the night before to reduce cook time.