Pressure Cooker Peachy Keen Chicken sounds like a happy dinner, doesn’t it? Sometimes you just need a simple 5 ingredient recipe to throw in the pressure cooker without any chopping, slicing, dicing, or sauteing. This recipe is your answer to that problem and your kids are sure to love it!
It feels silly to write right now as we’re in the beginning stages of COVOID-19, and I’m hoping that I’ll look back on this post in a few months and all will have passed. Oh, how I hope that’s the case.
For any enneagram enthusiasts out there, I’m a 7w6, which is such an interesting number during this time. The 7 in me is ready for the challenge of it all, is wanting to do everything I can to help the people around me in creative and out of the box ways, and has already traveled to 4 months in the future, hoping that we’ll be able to take our boys on a trip or do the waterpark this summer. That’s the 7.
The 6 in me is mildly freaking out. Like, how are we going to survive a month or more with a toddler and a baby 24/7? What are we going to do all day when all the places I normally take them are closed? How can the same routine day after day be anything but completely terrifyingly boring and suffocating and stifling? Agh! That’s the 6. I’ve been waffling between the 2 about every other minute, but as a 7, I’m going to chose in this moment to dwell on the positive.
Let’s talk food, shall we? Food always makes us feel better, right?
I developed this ultra easy Pressure Cooker Peachy Keen Chicken recipe for my Easy Peasy ebook a few years ago, and thought it was a great time to share since it uses just a few pantry staple ingredients.
I’ve made the recipe 3 times and the first two times used frozen peaches and then used fresh peaches the last time and both work great! The peaches will cook down to more of a sweet glaze and is so delicious when you thicken the whole sauce up and the chicken gets all cozy and coated.
It’s no secret that I’m a big fan of recipes that can be made using just a few ingredients, but also pack a punch in the flavor category. I could also eat rice for every meal, every day of the year, so any saucy type recipe that can be served over a bed of rice is a win in my book!
Can we talk about cooking chicken breasts in the Instant Pot real quick? I have to admit, when I first starting cooking whole chicken breasts, I completely overcooked them. Some of my old recipes have them cooking at high pressure for 15 minutes, which I now realize is ENTIRELY too long. You’re going to get a chicken breast that at first glance seems perfectly moist, but as you dig in, or the chicken sits for a bit, you’ll realize it’s on the dry and stringy end of things. None of that business is happening anymore. 8 minutes or bust baby.
One more tippity tip pertaining to chicken. Do not, I repeat, DO NOT do a quick release on chicken. It will seize up and get tough every time. Just give it a few minutes when the timer goes off, and your taste buds will thank you for it.
I think you’re gonna love this chicken, I really do.Print
- In pressure cooker, brown chicken (seasoned with salt and pepper) in olive oil for 2 minutes per side.
- Add peaches, honey, and balsamic vinegar, stir and lock lid.
- Set to high pressure for 8 minutes.
- When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
- Remove chicken breasts from pot and whisk cornstarch with 1 tablespoon water then stir into peach balsamic sauce. Let simmer until thickened.
- Add chicken back to pot, stir to coat with sauce, then serve topped with thinly sliced basil and rice on the side.
The above equipment section contains affiliate links to products we use and love!
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