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Pressure Cooker Chicken with Duck Sauce

Pressure Cooker Chicken with Duck Sauce


"This is an easy to make Asian inspired recipe for chicken in a pressure cooker. It has a subtle sweet and sour taste to it. Serve over white rice with a side of stir fried broccoli."
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30 m servings 552 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 46.1 g
  • 92%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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 broth, scraping any bits of food that are stuck to the bottom.
  2. 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).
  3. 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.

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Read all reviews 36
  1. 40 Ratings

Most helpful positive review

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 d...

Most helpful critical review

Very bland. Too soupy. I had to boil off 1 - 1.5 cups of the water after releasing pressure. It is missing something, but I don't know what it is.

Most helpful
Most positive
Least positive

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 d...

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 cr...

this recipe was wonderful and so easy. the sauce tasted even beter on the leftovers the next day. thanks for sharing it.

I was skeptical but desparate for a pressure cooker chicken recipe. It was great. I used dried ginger the first time because it was all that I had on hand. I added extra honey. As suggested, add...

An absolute phenom! I use my pressure cooker only 3 or four times a year, but now I'll use it more. This recipe is no doubt one of my top ten best meals ever. Excellent!

This is awesome. My family raved over this. The chicken was soooo tender and moist and the sauce just took it to another level. Extremely easy. Will definitely be making this often.

Thanks for a fast and easy recipe - I left out the white wine, substituted water and it still had plenty of flavor!

Very good and Very easy... Make sure to atleast double the sauce, perhaps even triple it and be sure to cook the chicken in the sauce. Then thicken it after the chicken is done.

This is delicious! so easy, too. We all loved it. I followed the directions that DEBMCE4 added, adding the duck sauce before pressure cooking. I think it is really important to crisp up the chic...