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. ---------------------------------------------------------------------------
Nutrition
Ingredients
