Pressure Cooker Russian Chicken is a sweet and tangy, juicy chicken dish that is ready in less than 30 minutes. It is a great freezer meal.
Pressure Cooker Russian Chicken
You may remember my beached whale. Well, I made this for dinner tonight again and decided to reshoot the main photo.
This recipe has been floating around the internet for years and years and it looks like many bloggers have posted the recipe on their blogs. There is no way to know who actually created the recipe.
This is a super simple recipe with only a few ingredients. However, if you want to save a bit of money and make it more homemade, make my Homemade Russian/Catalina Salad Dressing, instead of buying a bottle of dressing. Russian tastes about the same as Catalina, so, no worries.
Very few ingredients are needed. Chicken, apricot preserves, onion soup mix and a bottle of Russian Dressing. Catalina Dressing is essentially the same thing as Russian Dressing and in the past, I used either one. This time, however, I decided to make Homemade Catalina Salad Dressing.
It is so easy to make, why not, right? If you don’t have the time or don’t feel like making your own, just pick up a bottle of Russian or Catalina Dressing at the grocery store.
This makes a great freezer meal. Grab some chicken when it is on sale and whip up a batch or two of the sauce. Divide the chicken into Food Saver Bags and pour in the sauce. Place them in the freezer. Next time you feel like Pressure Cooker Russian Chicken, just pop the contents of the bag into your Pressure Cooker or Slow Cooker and you are good to go.
Turn this Pressure Cooker Russian Chicken recipe into a one-pot meal!
Place all the chicken into the Pressure Cooker cooking pot with a little water.
Whisk together the Homemade Catalina Salad Dressing (or a bottle of Russian or Catalina Dressing) and the Apricot Preserves. Make sure the Preserves are completely broken down and incorporated with the Homemade Catalina Salad Dressing, so there aren’t any lumps.
I like using equal amounts of Homemade Russian Salad Dressing and Apricot Preserves. Play around with the taste, as you may like it sweeter or tangier.
Pour the sauce over the chicken in the Pressure Cooker. That’s it. This is a super simple recipe. As I said, you can make your own Homemade Catalina Salad Dressing or you can buy a bottle of Wishbone Russian or Kraft Catalina Salad Dressing. Your choice.
You are ready to lock the lid and cook your entire dinner in ONE pot at the same time!!!
Open the pot and remove the Pan of rice.
Remove the chicken and press the Sauté or Browning button on your Pressure Cooker and allow the sauce to simmer a few minutes and thicken up.
As with so many of my recipes, I like to make a large amount of chicken, or whatever meat is on sale and divided it up into portions. Then I will whip up different marinades and add them to the bags of meat and seal them up in my FoodSaver.
This way, whenever I want to cook something, I can just pull it out the night before and as it defrosts, it is marinating in the premade marinade.
It is a huge time saver and the taste of the meat is better. If I have forgotten to take out something for dinner, I can still use what I pull out of the freezer and just dump it right into the Pressure Cooker.
Pour the sauce over your beached whale, I mean chicken and/or place in a bowl to use as a dipping sauce. The Pressure Cooker Russian Chicken goes really well with Pressure Cooker Garlic Whipped Potatoes, which you can also do Pot in Pot!
If you don’t want to cook your rice with your Pressure Cooker Russian Chicken, you can make it in a separate pot, using this recipe, Pressure Cooker White Rice. Alternatively, if you are cooking for a crowd and need a larger portion of rice, using the “Pot In Pot” method, try my Pressure Cooker Perfectly Cooked Pot In Pot Rice.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- John Boos Maple Cutting Board with Groove
- Ball 16 oz Wide Mouth Mason Jars
- Homemade Catalina Salad Dressing
- Lipton Onion Soup Mix
- Pressure Cooker Perfectly Cooked Pot In Pot Rice
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
- Mix together Russian/Catalina Dressing, Apricot Preserves, and Lipton Onion Soup Mix.
- Add water to your Pressure Cooker cooking pot.
Place chicken in Pressure Cooker cooking pot. Pour Sauce over the chicken.
- If making this a One Pot Meal, add the Prepared PIP Rice now.
Lock on Lid and Close Pressure Valve. Cook at High Pressure for 6 minutes.
- When Beep sounds, allow a 12-minute Natural Pressure Release.
Remove rice and trivet. Remove chicken to a plate.
- Select Sauté or Browning and simmer until the sauce has thickened. Plate chicken and pour sauce on top.
- Add chicken to slow cooker and pour sauce on top. Do not add water.
- Cook on LOW for 5 hours or HIGH for 3.5 hours.
For Boneless/Skinless Chicken Thighs, cook for 8 minutes with a 10-minute Natural Pressure Release.
For Chicken Tenders/Strips, cook for 5-6 minutes with a 10-minute Natural Pressure Release.
If you want a sweeter sauce, use more Apricot Preserves. If you want your sauce less sweet, use more of the Russian Dressing.