Chicken Thighs with Dried Apricots - Instant Pot

This Chicken Thighs with Dried Apricots was cooked in my Instant Pot, the multicooker which doubles as a pressure cooker, slow cooker and has a multiple list of functions to make cooking easier in the kitchen. If you don’t own an Instant Pot, no worries. You can cook this dish on the stove top or even by baking it and it’s just as scrumptious. I wanted to save time by cooking it in my Instant Pot. The chicken thighs were stewed in broth and vegetables and flavored with hints of sweetness from dried apricots. This recipe was inspired by

the new cookbook

Weeknight Cooking with your Instant Pot by Kristy Bernardo

(Page Street Publishing Co.). Serves 2 to 4.

Cook Time40

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Chicken Thighs with Dried Apricots

Servings: people

Calories: 795kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

1 Instant Pot multicooker - 6 or 8 quarts
Large Stockpot - for stovetop cooking

Ingredients

2 Tablespoons vegetable oil
3 to 4 pounds chicken thighs bone-in, about 5 to 6 pieces chicken thighs
2 cloves garlic peeled
1 whole white or yellow onion sliced
1 knob (1-inch sized) fresh ginger, peeled, sliced thin
1 whole medium-sized red bell pepper sliced, seeded
1 Tablespoon soy sauce
1 to 2 cups chicken broth
1/2 cup pitted green Spanish olives with pimientos; drained
1/2 cup dried apricots
2 teaspoons calamansi or lemon juice
½ teaspoon salt
½ teaspoon black pepper powder
2 stalks scallions chopped, for garnish
for serving: steamed rice

Instructions

To cook in the Instant Pot (option 1) : Preheat the multicooker by selecting Sauté on high heat. After one minute, when inside pot becomes hot, add the vegetable oil. Oil becomes hot in one to two minutes.
Add the chicken pieces to brown in 3 to 4 minutes, turning over each side for even browning.
Move the chicken pieces to the sides, sauté the garlic, onions, ginger, and red peppers in the center of the inside pot for 1 to 2 minutes.
Click Cancel to turn off Sauté button.
Pour the soy sauce, broth, and calamansi juice. Add the apricots and olives. Season with salt and black pepper.
Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.
Select High Pressure and cook for 40 minutes.
When cooking is complete, release the Sealing valve for about 5 to 10 minutes. Carefully unlock the pressure cooker lid.
Stir the ingredients. Garnish with scallions. Serve warm with boiled rice.
Cook’s comments: After the initial Sauté, it takes about 17 to 20 minutes for the Instant Pot to pre-heat before the High-Pressure cooking begins.
To cook stove top (option 2):
If you don’t own an Instant Pot or the current multicookers, you can cook this stove top.
Follow the procedure above using a large stockpot. Over medium high heat, add the vegetable oil and braise the chicken pieces.
Sauté the garlic, onions, ginger and red bell peppers.
Pour the broth, soy sauce and calamansi juice.
Add the apricots and olives. Season with salt and black pepper.
Cover and cook on the stove top for 55 to 60 minutes or till chicken is completely cooked. Garnish accordingly.
Disclosure: The cookbook was a gift from the author. I was not paid to mention the cookbook. But I will gladly recommend Weeknight Cooking with your Instant Pot by Kristy Bernardo for those who need quick, easy recipes for the multi-cooker on busy days.
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Nutrition