Chicken With Raspberry Vinegar - 2.5-Qt. Pressure Cooker

• 2 boneless chicken breasts, cubed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 large onion, sliced (150 g)
• 1 cup chicken broth
• 3 tablespoons raspberry vinegar
• 3/4 cup quick-cooking rice
• 1/2 cup fresh raspberries, rinsed and patted dry or 1/4 cup frozen raspberries, thawed and drained

1. Lightly sprinkle chicken with salt and pepper.
2. Over medium-high heat, heat oil. Brown chicken breast cubes.
3. Add onion slices, chicken broth and vinegar.
4. Secure lid. Over high heat, bring to high pressure, then lower heat to stabilize just at high pressure. From moment high pressure was reached, cook for 3 minutes.
5. Allow pressure to reduce naturally. Remove chicken and keep warm.
6. Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes.
7. Add the cooked chicken. Gently stir in raspberries.

chicken breasts, salt, pepper, olive oil, onion, chicken broth, raspberry vinegar, quickcooking rice, fresh raspberries

Taken from www.food.com/recipe/chicken-with-raspberry-vinegar-2-5-qt-pressure-cooker-513185 (may not work)