Instant Pot Apricot Chicken
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6 servings
  • 2 lbs boneless skinless chicken thighs
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • ¼ cup chicken broth
  • 2 cloves garlic minced
  • ½ cup soy sauce
  • 1 cup apricot preserves
  • 2 tbsp ketchup
  • ½ cup water
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 12 dried pitted apricots, chopped
  • 3 tbsp chopped Italian parsley, for garnish
  • Rice, For Serving
  1. Season the chicken thighs on both sides with salt and pepper to taste.
  2. Add the olive oil to the instant pot and set to saute.
  3. When the oil is hot, add the seasoned chicken thighs and sear for 2-3 minutes until golden brown on each side.
  4. Remove the chicken thighs from the pot to a plate. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  5. Turn the instant pot to off.
  6. In a medium bowl whisk together the minced garlic, soy sauce, apricot preserves, ketchup, and water.
  7. Return the chicken thighs to the pot. Pour the sauce over the chicken thighs and stir in pitted apricots.
  8. Seal the pot and cook on manual for 8 minutes for boneless chicken thighs
  9. Remove chicken from the pot to a plate and cover with foil to keep warm.
  10. In a small bowl whisk together the cornstarch and water.
  11. Turn the instant pot to saute and add the cornstarch slurry to the sauce with a whisk. When the sauce is thick, turn off the pot and serve the sauce over the chicken. Garnish with chopped parsley and serve with rice.
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