You catch the smell through the steam vent and suddenly you are starving. The tangy citrus hits your nose first, lifting you outta whatever was distracting you before. It’s like the kitchen’s calling your name, dang it.
The steam cues from your pressure cooker tell you things are going real good inside. You lean a little closer, hoping for the valve hiss that means you’re almost there. You love how the sealing ring keeps all that moisture locked in tight so every bite’s juicy.
Then you spot the timer on your cooker and remember you only got 35 minutes till you can dive in. That tender pull of the chicken cooked just right with that bright cranberry sauce has you excited. Y’all, the dinner cravings got serious fast.
The Real Reasons You Will Love This Method
- You get dinner fast but it feels like you spent all day on it. Pressure cooking rocks for that.
- Locking in flavors is easier than ever with the sealing ring holding in the steam tight.
- The cranberries and orange juice simmer into a sauce that’s sweet and tangy just right.
- Minimal hands-on time means you’re not stuck watching the stove, you can chill a bit.
- Chicken thighs come out tender and pull apart easily without drying out.
All the Pieces for This Meal
- 6 boneless skinless chicken thighs. These little guys soak up flavor real good.
- 1 ¼ teaspoons kosher salt, split between seasoning and sauce.
- ½ teaspoon paprika for a little smoky kick.
- ¼ teaspoon black pepper, ground fresh if you got it.
- 2 tablespoons extra virgin olive oil to sear those thighs until golden brown.
- 1 ½ cups fresh or frozen cranberries bring that tart zing.
- ⅔ cup orange juice, bright and fresh — buyie or squeeze it yourself.
- ¼ cup pure maple syrup to sweeten the sauce naturally and add depth.
- ¼ cup light brown sugar balances the tartness and adds richness.
- 1 ½ teaspoons orange zest for extra citrus punch.
- 1 teaspoon minced garlic for a bit of bite in the mix.
- Plus optional orange slices for garnish if you wanna get fancy.
How It All Comes Together Step by Step
First, pat the chicken thighs dry. You want them nice and dry so the seasoning sticks and the sear gets golden. Sprinkle both sides with kosher salt, paprika, and black pepper, don’t skimp.
Next, heat that olive oil in a large skillet over medium-high heat until it’s shimmering. Add your chicken thighs and sear 'em for about 3-4 minutes a side till they get that golden crust. Set ’em aside when done.
Turn the heat down to medium. Dump in the cranberries, orange juice, maple syrup, brown sugar, orange zest, and garlic. Give it a nice stir and bring it up to a simmer. You wanna see the cranberries starting to burst open, cooking for 5-6 minutes till sauce thickens a bit.
Now, nestle the chicken thighs back into that sauce. You want ’em soaking in that sweet-tart goodness.
Lower the heat to low, cover the skillet, and let things simmer for 15-20 minutes. The steam cues and sealing ring on your pressure cooker will help keep the flavors locked in and the chicken tender. You’ll hear the valve hiss when it’s ready.
Finally, remove from heat and let rest a few minutes before serving. Spoon that cranberry orange sauce all over each piece. Dang, you done good.
Easy Tweaks That Make Life Simple
- If you’re short on time, buy pre-minced garlic to skip chopping fresh.
- Frozen cranberries work just fine, so you don’t gotta worry about buying fresh all year.
- Swap chicken thighs for breasts if you want leaner meat, just check your cooker time.
- Make extra sauce by adding a bit more orange juice and sweeteners if you love your meals saucy.
What It Tastes Like Fresh From the Pot
Right after the natural release, you notice the chicken is tender right down to the bone. The meat pulls apart easily, juicy with that touch of smokiness from paprika.
The cranberry orange sauce is a dang perfect sweet and tangy blend. The fruit burst open and coat the chicken in a sticky glaze with little pops of tart cranberry and zingy citrus from the zest.
Every bite leaves a little warmth from the garlic and freshness that cuts the richness just right. You’ll wanna lick your plate clean, no joke.
How to Store This for Later
- Let the chicken cool to room temp before packing it away so it stays juicy.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can freeze cooked chicken thighs in freezer-safe bags for up to 3 months. Just thaw overnight in the fridge before reheating.
- Reheat gently on the stove or in a microwave using the sealing ring on the lid for moisture. Add a splash of water or orange juice if sauce looks too thick.
Your Most Asked Questions Answered
- Can I use chicken breasts instead of thighs? Yeah for sure, just watch cooking time since breasts cook faster and can dry out if overdone.
- Do I have to sear the chicken first? Searing locks in flavor and makes a nice crust, but you can skip if you’re really pressed for time.
- What if I don’t have fresh cranberries? Frozen cranberries work dang good and save a trip to the market.
- How do I know when the chicken is done? You want a tender pull that means it’s cooked through. The internal temp should hit 165°F safe and sound.
- Can I make this in a pressure cooker instead of skillet? Yes, just make sure to use the sealing ring correctly and natural release for best texture.
- How do I thicken the sauce more? After cooking, remove chicken and simmer sauce a few minutes longer uncovered to thicken up real good.
Cranberry Orange Chicken Pressure Cooker Recipe You Gotta Try
Equipment
- 1 Mixing bowl for seasoning chicken
Ingredients
Main ingredients
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt split between seasoning and sauce
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 ½ cups cranberries fresh or frozen
- ⅔ cup orange juice
- ¼ cup pure maple syrup
- ¼ cup light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic minced
- ¼ teaspoon kosher salt for sauce
- orange slices optional garnish
Instructions
Instructions
- Pat the chicken thighs dry so seasoning sticks well.
- Season both sides with kosher salt, paprika, and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear chicken 3-4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt. Stir and bring to a simmer.
- Cook for 5–6 minutes until cranberries burst and sauce thickens slightly.
- Return chicken to skillet, nestling into the sauce.
- Cover and cook on low for 15–20 minutes, allowing steam to circulate and flavor to develop.
- Remove from heat, let rest a few minutes. Spoon sauce over and garnish with orange slices if desired.
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