Pressure Cooker Chicken with Duck Sauce Recipe

Heat the olive oil in the pressure cooker with the lid off over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker and season with salt pepper paprika and marjoram. Drain and discard fat from the cooker and mix in wine and chicken broth scraping any bits of food that are stuck to the bottom.

Return chicken to the cooker over medium-high heat secure the lid and bring to high pressure for 8 minutes or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).

Remove chicken to a serving dish and add the apricot preserves vinegar ginger and honey to the pot. Bring to a boil and cook uncovered until the sauce has reduced into a thick and syrupy consistency about 10 minutes. Spoon over chicken and serve.