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Pressure Cooker Apple Ginger Chicken

This is so quick and such an easy weeknight dinner. It has great flavor and my kids gobbled two bowls down! It definitely leans into the asian category, and it is not disappointing!

I served it over organic jade pearl rice, it is our favorite rice. The bonus is that it cooks really quickly and the flavor is more special than a regular white or brown rice. I also diced some carrots and did a quick steam and braise with bone broth to make sure there were some complimentary vegetables.



2 cups organic apples juice

1 1/2 pounds of chicken breasts

1/2 cup Tamari or soy sauce works fine, sub coconut aminos for paleo

1/4 cup rice vinegar

1 tsp sesame oil

1 tbs ground ginger

1/4 cup honey

1 heaping tbs of arrowroot powder + 3 tbs of water for thickening


Dice the raw chicken into bite sized cubes. Put the chicken, apple juice, tamari, rice vinegar, sesame oil, ginger, and honey into the pressure cooker. Give it a little stir to make sure its all mixed. Pressure cook on high for 15 minutes. When it is done, release the pressure, and turn on the sauté setting. Reduce some of the liquid. Turn the heat off, let it stop boiling. In a small cup, mix the water and arrowroot together. Add the arrowroot mix to the chicken and stir until it begins to thicken.

note: if using arrowroot as a thickener, you must add it at the end of cooking. The continual heating will reduce its ability to thicken.

And another note, while the chicken is in the pressure cooker, make rice and vegetables. that cuts your cooking time into a 30 minute meal!



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