Apricot Pineapple Chicken Thighs

By: Donna Kelly

Apricot Pineapple Chicken Thighs
cuisine icon Cuisine
American
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Low Carb, Low Sodium
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, american, apricot pineapple jam, chicken recipe, chicken thigh recipe, chicken thighs, contributed, cook 31 min, Donna Kelly, easy, insta pot chicken, instant pot, instant pot chicken recipe, instant pot chicken thigh recipe, instant pot pineapple chicken, instant pot recipe, low carb, low sodium, main course, pineapple chicken, prep 10 min, pressure cook, sauté, soy sauce, vegetable oil, water

prep icon Prep Time
10 min
cook icon Cook Time
31 min

serving icon Servings
6 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 6 chicken thighs
  • 1/2 cup apricot pineapple jam
  • 2 tablespoons soy sauce
  • 1 cup Water
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.
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