Apricot Paprika Sauce Chicken

    30 minutes

    An easy chicken recipe for the pressure cooker.

    54 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 1/2 kg chicken pieces
    • salt and pepper to taste
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried marjoram
    • 1/4 cup (65ml) white wine
    • 1/4 cup (65ml) chicken stock
    • For the apricot sauce
    • 1/4 cup (90g) apricot jam
    • 2 tablespoons white vinegar
    • 1 1/2 teaspoons finely chopped fresh ginger
    • 2 tablespoons honey

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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 stock, scraping any bits of food that are stuck to the bottom.
    2. Mix together the sauce ingredients. Return chicken to the cooker over medium-high heat, pour the sauce ingredients over, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid
    3. Remove chicken pieces to a serving dish with a slotted spoon. Bring the sauce 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.

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    Reviews in English (38)


    This was so easy and delicious. Thumbs up from hubby as well  -  13 Jun 2014


    Hi, I am the submitter of this recipe and I noticed that this was not posted exactly as I had submitted it, this could effect the flavor. When you put the chicken back in the cooker pour the duck sauce over it and follow directions. After the chicken is cooked, remove it and boil the sauce until it is thick and syrupy.  -  13 Aug 2004  (Review from Allrecipes USA and Canada)


    This was absolutely DELICIOUS! The only reason I didn't give it FIVE stars was because I was swearing I'd never make it again when I was in the browning-the-chicken step. That oil pops like crazy, and the pressure cooker is deep, so you have to get your hand down in there to turn it, which leads to burns. I discovered using a flat spatula (pancake flipper type) was easier since it has a longer handle, and you can quickly loosen the chicken pieces from the bottom of the pan. I might consider doing the browning in a skillet first, then transferring everything to the pressure cooker. Besides that technicality, it was AMAZING. My kids and husband ate it all and practically licked the plate. Thanks for a great recipe!  -  07 Nov 2006  (Review from Allrecipes USA and Canada)