Moist, tender Braised Chicken with Capers and Parsley is quick and easy to make in the pressure cooker with a tangy, salty flavor.
I recently received an email from a sweet Pressure Cooking Today reader. Pat sent me a link to a recipe that’s a family favorite that she’s transformed in to a pressure cooker recipe. She said:
I hope you will try this recipe and let me know how your family likes it. I love your site and I love my pressure cooker. I have turned many people onto the joys of pressure cooking and your site. Please keep up the good work. We all appreciate it.
After a sweet email like that, how could I resist giving the recipe a try.
Making Braised Chicken with Capers and Parsley in an Instant Pot
The recipe is from Cafe Luce in Portland, Oregon, and was published in Bon Appetit magazine. Pat’s made the recipe many times and has shared it with many family members and friends.
The original recipe requires a 1 1/2 hour braise, so Pat decided to adapt it to the pressure cooker and was wowed by the difference pressure cooking made.
Use an instant-read thermometer to verify each chicken breast is at least 165°F in the thickest part of the breast after cooking.
It was great – incredibly moist and tender and more flavorful. From now on I will always prepare this chicken recipe in the pressure cooker.
I couldn’t agree more. My family loved this Braised Chicken with Capers and Parsley recipe too! Thanks so much for sharing it Pat!
- 2 tablespoons olive oil, divided
- 1 large onion, minced
- 4 bone-in, skin-less chicken breasts
- 1/2 cup minced flat-leaf parsley, plus more for garnish
- 1/3 cup salted capers, soaked well in several changes of water
- 1 can (14.5 oz) chicken broth
- 1/3 cup white wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Freshly ground black pepper
Generously salt and pepper chicken. Select Browning and add 1 tablespoon oil to the cooking pot. When oil is hot, brown chicken on both sides. Work in two batches so you don't crowd the pressure cooker. Remove chicken to a platter when browned.
Add remaining tablespoon of oil to pressure cooking pot. When oil is hot, add onion; cook, stirring often, until softened, about 5 minutes.
Add parsley and capers to onions in the pressure cooking pot; cook for 1 minute. Stir in broth and vinegar. Add chicken with any accumulated juices.
Lock lid in place, select High Pressure and 13 minutes cooking time. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid.
With tongs, remove chicken to a platter and cover with foil to keep warm.
In a small bowl, combine cornstarch and water. Add to broth in the cooking pot. Select Saute and bring to a boil, stirring constantly until sauce thickens. Turn pressure cooker off.
Season sauce with salt and pepper. Spoon sauce over chicken; garnish with parsley.
adapted from Bon Appetit