Apricot Chicken in the Instant Pot
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Apricot Chicken in the Instant Pot
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| Servings | Prep Time |
| 4-6people | 10minutes |
| Cook Time | Passive Time |
| 11minutes | 10minutes |
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Ingredients
- 2.5pounds boneless skinless thighs or breasts
- 1/2teaspoon salt
- 1/2 teaspoon pepper
- 1-2Tablespoons oilavocado, olive, vegetable
- 1large onionchopped
- 1/2cup chicken broth/stockdivided
- 1Tablespoon fresh gingergrated
- 3-5cloves garlicminced or pressed
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 114.5 oz. can diced tomatoes
- 8 ounces dried apricotsor more!
- cooked basmati rice
- Italian parsleychopped, for garnish
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.