Poulet au Vinaigre Pressure Cooker Recipe

Recipe Category: Meat


Poulet Au Vinaigre Pressure Cooker Recipe


SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 8 minutes at HIGH pressure

  • 12 bone-in chicken thighs (3 to 4 pounds)
  • salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 medium shallots, minced
  • 6 cloves garlic, minced
  • ½ cup cider vinegar
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 cup low-sodium chicken broth
  • ½ cup chopped fresh flatleaf parsley


  1. Season the chicken generously with salt and pepper to taste
  2. In a 6- to 8-quart pressure cooker, melt 2 tablespoons of the butter with 1 tablespoon of the oil over medium-high heat until it foams
  3. Lightly brown the thighs in batches on both sides
  4. Transfer the browned chicken to a deep, broad, platter
  5. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pot, along with the shallots and garlic
  6. Cook, stirring, until they become translucent, about 1 minute
  7. Add the vinegar and wine and scrape up any browned bits from the bottom of the pot
  8. Allow the liquids to cook down a bit, stirring occasionally, for about 5 minutes
  9. Whisk in the tomato paste and let the sauce simmer for about 2 minutes
  10. Add the broth a little at a time and the parsley
  11. Keep stirring to mix well
  12. Return the chicken to the pot along with any accumulated juice, nestling the chicken into the sauce
  13. Close and lock the lid
  14. Set the burner heat to high
  15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  16. Set a timer to cook for 8 minutes
  17. Remove the pot from the heat
  18. Open the cooker with the Quick Release method
  19. Be careful of the steam as you remove the lid
  20. With a slotted spoon, transfer the chicken to a platter or individual dinner plates
  21. Over medium-high heat, bring the liquid in the pot to a boil to reduce it a bit if it’s too thin
  22. Serve the chicken with the juices on the side

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