Catalina Chicken Pressure Cooker Recipe
This easy Catalina Chicken recipe uses a pressure cooker to lock in sweet and tangy flavor from a homemade sauce, ensuring juicy, tender chicken in just 25 minutes.
Equipment
- 1 Mixing bowl for preparing sauce
- 1 Pressure cooker for cooking chicken
Ingredients
Main Ingredients
- 4-6 boneless chicken thighs or 4 boneless skinless chicken breasts, pounded to even thickness
- 1 cup cherry tomatoes halved
- ½ cup ketchup
- ½ cup sugar
- ½ cup red wine vinegar
- ½ cup onion diced
- 3 tablespoons honey
- 2 teaspoons paprika
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Italian seasoning
- 1 cup olive oil
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper
- fresh thyme for garnish (optional)
- cracked black pepper for garnish (optional)
Instructions
Instructions
- Mix all sauce ingredients (ketchup, sugar, vinegar, honey, paprika, onion, Worcestershire sauce, Italian seasoning, olive oil, salt, and pepper) in a medium bowl until smooth.
- If using chicken breasts, pound to even thickness for even cooking. Thighs can be used as-is.
- Place chicken into pressure cooker pot and pour sauce all over to coat.
- Scatter halved cherry tomatoes on top of the coated chicken.
- Seal lid ensuring the sealing ring is in place. Cook on high pressure for 10 minutes.
- Once finished, allow natural release for best results.
- Open lid, spoon sauce over chicken and serve over steamed rice if desired.
- Garnish with fresh thyme and cracked black pepper.
Notes
Serve over steamed rice and garnish with thyme or pepper. Leftovers can be refrigerated or frozen for later meals.