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Pressure Cooker Chicken with Raisins and Capers

Total Time

Prep: 25 min. Cook: 10 min.

Makes

8 servings

Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what's even better than that? The kids love it! —Nadine Mesch, Mount Healthy, Ohio
Pressure Cooker Chicken with Raisins and Capers Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons olive oil, divided
  • 8 boneless skinless chicken thighs (4 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup Marsala wine
  • 1/2 pound sliced fresh mushrooms
  • 1 medium sweet red pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup golden raisins
  • 2 tablespoons capers, drained
  • 1/4 cup chopped fresh basil
  • Hot cooked couscous

Directions

  1. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. Sprinkle chicken with salt and pepper. When oil is hot, brown chicken in batches. Add wine to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Return chicken to pressure cooker.
  2. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Sprinkle with basil before serving. Serve with hot cooked couscous. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts

1 serving: 250 calories, 12g fat (3g saturated fat), 76mg cholesterol, 494mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

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