If you are one of those people who like to serve a wholesome, delicious meal to your family with minimum time and effort, I highly recommend investing in a pressure cooker. Pressure cookers have come a long way since the days of yore that haunt us with scary tales of pressure gone wrong. I have an electric pressure cooker that is programmed to deliver dinner with impressive speed. And, it delivers with confidence.

Besides the obvious benefit of quick cooking due to the pressure seal, pressure cookers do a fantastic job of keeping in nutrients so that your recipes are infused with the best seasoning of all, the natural seasoning found in your vegetables and meats. Many foods can go straight into the pressure cooker frozen right from your freezer. Or, if you plan ahead, fresh and refrigerated food will end up on your dinner table lickity-split.

This recipe can be used with any cuts of poultry and cooked for the same length. In fact, even if you don’t have a pressure cooker, this apricot jelly sauce will be delicious poured over your grilled, poached or sautéed chicken. A pressure cooker is unbeatable at making your chicken tender, flavorful and moist.


If you are short on time but want to go big on flavor, this dish is for you.
Serves 4


  • ½ cup chicken broth
  • 1 tablespoon Dijon mustard
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon sea salt
  • 6 boneless, skinless chicken thighs (or 4 chicken breasts)
  • 4 tablespoons apricot jelly
  • 1 tablespoon flour
  • 1 cup cooked brown rice, optional
  • 1 head romaine lettuce, thinly sliced, optional


  1. In a medium sized bowl, stir broth, mustard, balsamic vinegar, and sea salt.
  2. Add chicken and coat thoroughly, letting sit for 5 minutes.
  3. Place chicken with marinade in electric pressure cooker pot and press “poultry’ option to cook for 12 minutes. Be sure to set pressure value to seal and not vent. Follow your particular pressure cookers instructions for pressure-cooking poultry. (If you do not have a pressure cooker, heat a skillet on medium-high heat and add chicken with marinade. Cover and cook for 30 to 40 minutes until chicken reaches internal temperature of 165 degrees.
  4. One pressure cooker has finished cooking, quick release steam (per your cookers instruction) or turn off and let cook for 10 minutes before carefully opening the lid.
  5. If your electric cooker allows you to sauté, add apricot jelly and sauté for 5 minutes. This step can also be done on the stovetop with a skillet. Slowly add in flour and stir. Turn off heat.
  6. Plate brown rice and romaine and top with chicken and apricot drizzle. Add additional salt if your taste buds insist. Enjoy!