Raspberry Chicken For The Pressure Cooker

• 1/2 cup sweet red wine
• 1/2 cup vinegar
• 1/2 - 1 cup raspberry jam (sugarless okay)
• 2 tablespoons soy sauce
• 2 -3 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 3 -4 lbs whole chickens, cut into pieces
• orange zest (to garnish)

1. Mix all ingredients together except chicken and zest, stir until well combined.
2. Taste and adjust sweetness to your personal preference.
3. Pout mixture over chicken and let it marinate at least 4 hours, preferable overnight, in the refrigerator.
4. Place chicken with marinade in the pressure cooker and bring to a boil.
5. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes.
6. Remove from heat, depressurize using cold water, remove lid and remove chicken leaving marinade in pot.
7. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
8. Pour thickened sauce over chicken and sprinkle with orange zest.

sweet red wine, vinegar, raspberry, soy sauce, honey, mustard, garlic, orange zest

Taken from www.food.com/recipe/raspberry-chicken-for-the-pressure-cooker-160498 (may not work)