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

Jalapeño Peach Chicken: Pressure Cooker Style

This juicy pressure cooker chicken blends sweet peach preserves with fiery jalapeños in a tangy, sticky glaze for a fast, flavor-packed 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 Large, 12-inch
  • 1 Knife For slicing peaches and jalapeños
  • 1 Spatula
  • 1 Medium bowl To mix sauce and fruit

Ingredients
  

Main Ingredients

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

Instructions
 

Instructions

  • Preheat oven to 400°F for the caramelized finish.
  • Whisk preserves, olive oil, Worcestershire, vinegar, and mustard until smooth.
  • Season chicken thighs with salt, pepper, and garlic powder.
  • Place chicken in baking dish and top with sliced peaches and jalapeños.
  • Pour sauce over everything ensuring full coverage.
  • Bake for 25–30 minutes or until internal temp reaches 165°F.
  • Broil for 2–3 minutes to caramelize the top (optional).
  • Let rest for 5 minutes before serving.

Notes

Serve hot with fresh parsley or over rice. Pairs well with side dishes like pierogi casseroles or marinated cheeses.