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.