Cranberry Chicken Tenders

Cranberry Chicken Tenders are perfect for a weeknight meal or for several guests. It’s also great with a vegetable, mashed potatoes or side salad. If you have pork chops on hand, this would be a great recipe for them as well.

If you are looking for another way to spice up chicken night, try this recipe. I use whole berry cranberry sauce, with a mixture of maple syrup, brown sugar, garlic and soy sauce drizzled on top. You can use minced garlic cloves or dried minced garlic, whichever you have on hand or prefer.

Ingredients needed:

• 6-7 chicken tenders
• 1/4 c maple syrup
• 1/4 c ketchup
• 1/4 c brown sugar
• 1 tbsp soy sauce
• 1/2 c chicken broth 
• 2 cloves garlic minced 
• 1 can whole berry cranberry sauce
• salt & pepper to taste

How to make Cranberry Chicken Tenders:

Step 1:

Place chicken tenders in the IP. Add salt and pepper to taste.

Step 2:

Add the chicken broth and move the chicken so it’s covered on both sides.

Step 3:

Add in the brown sugar, maple syrup, soy sauce, garlic, ketchup, and cranberry sauce. Do not stir, just push down a little into the pot.

Step 4:

Cover and cook on high pressure for 9 minutes with a 6 minute NPR.

Step 5:

Once complete, remove the chicken.

Step 6:

Turn the IP to Sauté and continually stir until a boil and then keep stirring after you push cancel until it has stopped bubbling.

Step 7:

Let the sauce thicken for a couple minutes and then pour some on top of the tenders. Enjoy!