Instant Pot Apricot Pineapple Chicken Thighs

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recipe by Donna Kelly

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 4 ratings

Apricot Pineapple Chicken Thighs

Inspired by:

recipe updated Jul 8, 2020


  • Chicken thighs icon
    Chicken thighs
    6 (1158g)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • Apricot pineapple jam icon
    Apricot pineapple jam
    about ½ cup (162g)
  • Soy sauce icon
    Soy sauce
    2 tbsp (30ml)
  • Water icon
    1 cup (240ml)


  • kCook icon Instant Pot
  • kCook icon Serving plate
  • kCook icon Medium bowl
  • kCook icon Rack
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Pre-heat until hot - Sauté, More
  3. Then add chicken thighs to the inner pot
  4. Cook each side until golden brown - approx 3 min
  5. Add chicken thighs to the inner pot
  6. Cook each side until golden brown - approx 3 min
  7. Cancel - Sauté
  8. Whisk apricot pineapple jam and soy sauce into a clean medium bowl
  9. Toss the thighs until well coated
  10. Pour water into the inner pot
  11. Place a clean rack in the inner pot
  12. Arrange chicken thighs on top of rack
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 20 min
  15. Natural release - 10 min
  16. Quick release
  17. Transfer chicken to serving plate
  18. Cancel - Keep warm
  19. Heat inner pot - Sauté, More
  20. Simmer until thickened while whisking - approx 5 min
  21. Drizzle thickened sauce over chicken
  22. Serve
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