Indian-Style Apricot Chicken


  • 2 1/2 pounds chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion
  • 1/2 cup chicken broth
  • 1 tablespoon Ginger
  • 2 cloves garlic
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 14.5 ounces diced tomatoes
  • 8 ounces dried apricots
  • 1 pinch saffron threads
  • Italian parsley
  • 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 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; cook at high pressure 11 minutes.
  • When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper.
  • Garnish with parsley and serve.
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