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Weeknight Mac and Cheese
| Prep Time | 10 minutes |
| Cook Time | 31 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tablespoons vegetable oil
- 6 chicken thighs skin and visible fat removed
- 1/2 cup apricot pineapple jam
- 2 tablespoons soy sauce
- 1 cup Water
Ingredients
|
|
Instructions
- Turn Instant Pot® to High Sauté and let heat for a few minutes. Add oil. Add 3 of the chicken thighs to the pot and cook until golden brown, about 3 minutes on each side. Repeat with remaining thighs. Press Cancel.
- In a medium bowl, whisk together the jam and soy sauce and toss in the thighs until well coated. Pour water into the pot. Place the wire trivet in the pot and arrange thighs on top of trivet. Press Cancel. Place lid on pot and lock into place to seal. Pressure Cook or Manualon High Pressure for 20 minutes. Let sit for 10 minutes. Use Quick Pressure Release.
- Remove thighs to a serving plate. Press Cancel. Turn pot to High Sauté and let liquid simmer and thicken for about 5 minutes, whisking frequently. Drizzle thickened sauce over chicken, to serve.
Take the pressure out of the old “what’s for dinner” rut with 101 easy recipes to use in your Instant Pot.®
The 101 Things To Do series provides easy recipes that can be made every day with your favorite ingredients or appliances. Instant Pots are fast becoming the favorite tool in the kitchen replacing that intimidating pressure cooker along with several other countertop-hogging appliances. If you have a new or an under-used Instant Pot, get ready for fantastic food in minutes by adding the recipes from 101 Things To Do With An Instant Pot to your cooking repertoire.
You’ll find recipes for appetizers, breakfasts, soups and stews, beef and pork, poultry, fish and seafood, vegetarian entrees, side dishes, and desserts. Got a sweet tooth? Try Fudgy Chocolate Cake or Blueberry Cobbler. Your dinner menu will go from “Spam to Glam” when you add dishes such as Jammin’ Jambalaya, Chicken Cordon Bleu Pasta, Indian Butter Chicken, or Asian Caramel Salmon to the line-up. Vegetarians will enjoy Coconut Curry Lentils, Cheese Ravioli Lasagna, and Vanilla Spiced Sweet Potatoes, while many of the recipes can easily be adapted to fit a plant-based diet.
All recipes were created using the Instant Pot® Duo Plus 6 Quart.
Author Bio:
Donna Kelly, a dedicated food fanatic and recipe developer, is the author of several cookbooks including Quesadillas, 101 Things to do with a Tortilla, French Toast, Virgin Vegan Everyday Recipes, 200 Appetizers, and 101 Things to do with a Toaster Oven. She lives in Salt Lake City, Utah.
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Where does the pineapple come into play cause they don’t make apricot pineapple jam
Hi siobhan kathleen marie gregory,
The pineapple adds sweetness to the chicken.
I couldn’t find apricot pineapple jam so I substituted apricot raspberry jam and added chopped up fresh pineapple. It was delicious and my husband said I could make it again!
How much of the jam and soy sauce shoud I add unless Im missing something it not describe in detail.
If i double the recipe do i double the water?
Heavenly! Love this recipe!
Made this today followed all the directions and ingredients it was so bland i shredded it and added bbq sauce turned into delicious pulled chicken
The recipes say to remove the skin and fat from the chicken but the photo shows the skin on.
Had apricot preserve and a can of chunky pineapple. Worked and tasted amazing!
Used boneless/skinless chicken thighs; browned three and did not brown the rest. Too much of a mess. Doubled the recipe because we gave 6 people to feed. I could only find peach mango chutney (apricot jams had high fructose corn syrup). Added a can of pineapple chunks. Served with hot white rice. It was good. Not sure if I’ll make it again. Using the sauté function to reduce the sauce took 20 minutes. I didn’t add extra nor double the water amount, so I don’t know why it took so long to reduce the sauce.
Prefer cutting chicken into bite-size pieces for better coating of sauce. We made extra sauce.
Want to try
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
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Loved it used smuckers apricot preserve and pineapple preserves.
It was easy to make, and tasted pretty good. The chicken thighs cook down a lot & fell apart when removing. Would definetly double chicken next time. You must need to saute sauce longer then 5 minutes as recipe calls because my sauce was pure liquid. If I make this again, I will add a little cornmeal to make sauce thicker.
I just got an 8-quart Instapot. How do I adjust this and other recipes to make sure I have enough liquid?