Apple Cider Baked Chicken in Your Pressure Cooker
This easy pressure cooker recipe delivers tender, juicy chicken infused with the sweet and tangy flavors of apple cider, garlic, and thyme for a family-friendly meal ready in under 2 hours.
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts
- 1 cup apple cider
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- to taste salt and pepper
- 1 apple thinly sliced
Instructions
Instructions
- Toss the sealing ring into place and check the float valve before you start heating. It must seal tight or pressure won’t build right.
- Mix apple cider, olive oil, Dijon mustard, minced garlic, thyme, salt, and pepper in a bowl to make the sauce.
- Place chicken breasts in your pressure cooker insert. Pour the apple cider mixture all over so every piece is coated nicely. Then, lay thin apple slices on top.
- Lock the lid down and set your valve to sealing. Bring pressure up until you hear the valve hiss, then start timing - 8 minutes on high pressure for tender juicy chicken.
- Once time's up, wait for a natural release if possible. Let the float valve drop on its own to keep chicken juicy and prevent drying out.
- When the float valve drops, carefully open the lid and remove the chicken with soft apples on top. Let it rest a few minutes before serving so juices redistribute.
Notes
Serve over rice or with steamed veggies for a complete meal. Leftovers keep well 3-4 days refrigerated or can be frozen for longer storage. Reheat gently with a splash of apple cider or water to maintain moisture.