Indian-Style Apricot Chicken
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 4
Rating: 4.5
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4-6 servings
Ingredients
  • 2 1/2 lbs bone-in skinless chicken thighs (about 6 thighs)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 1/2 cup chicken broth divided
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 14 ounces diced tomatoes 1 can
  • 8 ounces dried apricots
  • Pinch saffron threads (optional)
  • Hot cooked basmati rice (optional)
  • chopped fresh Italian parsley (optional)
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4-6 servings
Ingredients
  • 2 1/2 lbs bone-in skinless chicken thighs (about 6 thighs)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 1/2 cup chicken broth divided
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 14 ounces diced tomatoes 1 can
  • 8 ounces dried apricots
  • Pinch saffron threads (optional)
  • Hot cooked basmati rice (optional)
  • chopped fresh Italian parsley (optional)
Votes: 4
Rating: 4.5
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 11 minutes.
  4. When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper. Serve with rice, if desired. Garnish with parsley.
2 replies
  1. Coolparrot
    Coolparrot says:

    This was my first IP meal. I added 2 pinches of Saffron and used Cauliflower Rice instead of regular rice. Came out awesome!

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