Jalapeño Peach Chicken Pressure Cooker Recipe
This pressure cooker chicken recipe balances sweet peaches with spicy jalapeños to create a flavorful, tender, and juicy dish that’s as fast as it is satisfying.
Equipment
- 1 Baking dish Large
Ingredients
Main Ingredients
- 2 large yellow peaches sliced thin
- 2 jalapeños sliced
- 0.5 cup peach or apricot preserves for base
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 lbs boneless skinless chicken thighs seasoned
- 1 teaspoon sea salt for seasoning
- 1 teaspoon black pepper for seasoning
- 1 teaspoon garlic powder for seasoning
Instructions
Instructions
- Preheat oven to 400°F to prepare for final bake.
- In a bowl, whisk peach preserves, olive oil, Worcestershire sauce, apple cider vinegar, Dijon mustard, sea salt, and black pepper together.
- Place seasoned chicken thighs evenly in a large baking dish, not overlapping.
- Pour peach sauce over chicken, coating all pieces thoroughly.
- Top with fresh sliced peaches and jalapeños for added flavor and appearance.
- Bake in preheated oven for 25 to 30 minutes, or until chicken reaches 165°F internal temperature.
- If desired, broil for 2–3 minutes to caramelize the top.
- Let rest for 5 minutes before serving to retain juiciness.
Notes
For shortcut options, use pre-sliced peaches and jalapeños, or prep sauce the night before. Great with rice or green salad.