Instant Pot Indian-Style Apricot Chicken

by

Instant Pot Recipe Collection Cookbook

POSTED Fri, December 13, 2019

Serves

6

Total Time

35 MINS

Calories

557

Indian-Style Apricot Chicken

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Ginger icon
    Ginger

    1 tablespoon (about 5.55 g)grated

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)minced

  • Chicken thigh icon
    Chicken thigh

    1.135 kg (about 6)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Black pepper icon
    Black pepper

    ¼ teaspoon (about 0.54 g)

  • Chicken broth icon
    Chicken broth

    ¼ cup (about 62.25 g)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1.33 g)

  • Allspice icon
    Allspice

    ⅛ teaspoon (about 0.27 g)

  • Dried apricots icon
    Dried apricots

    227 g (about 14 ¼)

  • Canned diced tomatoes icon
    Canned diced tomatoes

    397.25 g (about 1 ¾ cups)

  • Saffron threads icon
    Saffron threads

    1 pinch (about 0.11 g)

  • Vegetable oil icon
    Vegetable oil

    1 tablespoon (about 13.8 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Flat-leaf parsley icon
    Flat-leaf parsley

    as neededchopped

    METHOD


  • 1. Place chicken thigh on a clean work surface
  • 2. Season with salt and black pepper
  • 3. Add vegetable oil to the inner pot
  • 4. Heat until hot - Sauté, Normal
  • 5. Transfer half of chicken to inner pot
  • 6. Cook evenly until browned - approx 8 min
  • 7. Transfer cooked chicken to plate
  • 8. Transfer the rest of chicken to inner pot
  • 9. Cook evenly until browned - approx 8 min
  • 10. Transfer chicken to plate
  • 11. Add onion and chicken broth to the inner pot
  • 12. Deglaze with a wooden spoon
  • 13. Cook until translucent - approx 5 min
  • 14. Add ginger, garlic clove, ground cinnamon and allspice to the inner pot
  • 15. Cook until fragrant - approx 30 sec
  • 16. Add chicken broth, dried apricots, canned diced tomatoes and saffron threads to the inner pot
  • 17. Mix until well combined
  • 18. Return chicken to inner pot
  • 19. Close and lock the lid and turn the steam release handle to Sealing
  • 20. Pressure cook - Manual, High, 11 min
  • 21. Release pressure - Quick venting
  • 22. Then season with salt & pepper to taste
  • 23. Garnish with flat-leaf parsley

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