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Jalapeno Peach Chicken Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Jalapeño Peach Chicken Pressure Cooker Recipe

Juicy chicken thighs cooked in peach-jalapeño glaze, perfectly balanced with sweet and heat—all done easily in a pressure cooker for a bold weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 490 kcal

Equipment

  • 1 Skillet 12-inch
  • 1 Knife
  • 1 Spatula
  • 1 Medium bowl

Ingredients
  

Main ingredients

  • 2 yellow peaches large, sliced
  • 2 jalapeños sliced
  • 0.5 cup peach preserves or apricot preserves
  • 2 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon Dijon mustard
  • 2 lb boneless skinless chicken thighs
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions
 

Instructions

  • Preheat oven to 400°F and heat skillet on medium-high.
  • Mix peach preserves, Worcestershire, vinegar, mustard, salt, and pepper in a bowl.
  • Heat olive oil in skillet, then add seasoned chicken thighs.
  • Sear chicken 3–4 minutes per side until browned.
  • Spoon glaze over chicken and coat thoroughly.
  • Add sliced peaches and jalapeños on top.
  • Bake 20–25 minutes in oven until fully cooked and sauce bubbles.
  • Rest for 5 minutes, garnish with parsley if desired, and serve.

Notes

Store leftovers in airtight container up to 4 days or freeze for later. Reheat with splash of water for best texture.