Chicken with Raspberry Vinegar

• 2 chicken breasts, skinless, boneless
• Salt and pepper
• 2 to 3 tablespoons olive oil or vegetable oil
• 1 onion cut into large pieces
• 1 cup chicken broth
• 3 tablespoons raspberry or red wine vinegar
• ¾ cup quick cooking rice
• ½ cup fresh or frozen raspberries

1. Sprinkle chicken with salt and pepper. In pressure cooker; add oil and brown chicken breasts.
2. Add onions, chicken broth and vinegar. Pressure cook for 3 minutes.
3. Cool cooker at once.
4. Remove chicken and keep warm.
5. Return pan to heat and bring liquid to a boil.
6. Stir in rice; remove pan from heat. Let stand 5 minutes.
7. Gently stir in raspberries. Serve with chicken.

Makes 4 servings.