Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 11 minutes |
| Passive Time | 10 minutes |
| Servings |
people
|
Ingredients
- 2.5 pounds boneless skinless thighs or breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 Tablespoons oil avocado, olive, vegetable
- 1 large onion chopped
- 1/2 cup chicken broth/stock divided
- 1 Tablespoon fresh ginger grated
- 3-5 cloves garlic minced or pressed
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1 14.5 oz. can diced tomatoes
- 8 ounces dried apricots or more!
- cooked basmati rice
- Italian parsley chopped, for garnish
Ingredients
|
Rate this recipe!
|
Instructions
- Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Press Sauté; heat oil in Instant Pot. Add chicken in two batches; cook about 8 minutes or until browned on both sides. Remove to plate.
- Add onion and 2 tablespoons broth to pot; cook and stir 5 minutes or until onion is translucent, scraping up browned bits from bottom of pot. Add ginger, garlic, cinnamon and allspice; cook and stir 30 seconds or until fragrant. Stir in tomatoes, apricots, remaining broth and saffron, if desired; mix well. Return chicken to pot, pressing into liquid.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 11 minutes.
- When cooking is complete, press cancel and allow at ten minute natural pressure release then release remaing pressure. Season with additional salt and pepper. Serve with rice, if desired. Garnish with parsley.
Share this Recipe
