Indian-Style Apricot Chicken

By: Instant Pot Recipe Collection Cookbook

Indian-Style Apricot Chicken
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4-6 servings, black pepper, bone-in skinless chicken thighs, chicken broth, chopped fresh italian parsley, cloves garlic, contributed, cook 25 min, diced tomatoes, dried apricots, easy, grated fresh ginger, ground allspice, ground cinnamon, hot cooked basmati rice, indian, Instant Pot Recipe Collection Cookbook, large onion, main course, pinch saffron threads, prep 10 min, pressure cook, salt, sauté, vegetable oil

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

serving icon Servings
4-6 servings
Ingredients
  • 2 1/2 lbs bone-in skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large onion
  • 1/2 cup chicken broth
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 14 ounces diced tomatoes
  • 8 ounces dried apricots
  • Pinch saffron threads
  • Hot cooked basmati rice
  • chopped fresh Italian parsley
Instructions
  • 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.
  • 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 or Pressure Cook; cook at high pressure 11 minutes.
  • When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper. Serve with rice, if desired. Garnish with parsley.
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