Pressure Cooker Country Captain Chicken Recipe


  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup golden raisins or raisins
  • Hot cooked rice
  • Chopped fresh parsley, optional


  • Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts

1 serving: 298 calories, 13g fat (3g saturated fat), 114mg cholesterol, 159mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Originally published as Slow Cooker Coountry Captain Chicken in Skinny Instant Pot

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