Entered for safe-keeping, adapted from fastcooking.ca (which promotes Fagor pressure cookers). The pressure cooking time is for a fast 15 psi pressure cooker. For a 12 psi cooker, add about 20% more time. For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost “no name” pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time per your pressure cooker manual. I estimate that a 2.5-quart pressure cooker would be large enough to cook this.

Ingredients

4 serv.

boneless skinless chicken breast (350 g)↗3⁄4 lb
balsamic vinegar (15 mL)↗1 tablespoon
reduced sodium low-fat homemade chicken stock (500 mL) or 2 cups reduced sodium low-fat chicken broth (500 mL)2 cups
onion, cut into thin wedges↗1
dried tarragon (5 mL)1 teaspoon
(11 ounce) can mandarin oranges, drained↗1
honey (15 mL)↗1 tablespoon
low sodium soy sauce (15 mL)↗1 tablespoon
cornstarch (60 mL)↗4 tablespoons
water (60 mL)↗1⁄4 cup
ounces Chinese wheat noodles, cooked↗8 ounces
fresh ground black pepper, to taste↗

Step-by-step instructions

1
In the pressure cooker, combine chicken, vinegar, stock and onions.
2
Secure the lid and bring to high pressure and cook for 5 minutes (begin timing once up to pressure), reducing heat to maintain high pressure.
3
Allow pressure to reduce naturally for 10 minutes, then release pressure with quick release method or automatic release method recommended by your pressure cooker manual.
4
Remove the lid. Transfer the chicken to a platter and keep warm.
5
Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
6
Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
7
Serve the chicken over cooked noodles. Add pepper to taste.

Source: food.com

Original recipe ↗

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