Instant Pot Apricot Chicken and Rice
This comfort food with a tropical twist that will be on the table in a flash.
Servings 4 servings
Calories 473kcal
Ingredients
- 1 cup (225g) Basmati rice or other rice
- 1 tablespoon olive oil
- 4 boneless skinless chicken thighs
- 1 cup (150g) onion chopped
- ½ teaspoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 ½ cups (600ml) chicken broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup (140g) frozen peas and carrots
- 1 cup (225g) pineapple
- 15 dried apricots chopped
Instructions
- Set the Instant Pot to sauté; add oil and sauté onion for 2-3 minutes until soft.
- Switch off sauté mode and quickly stir in the garlic. Then add in the chicken broth, paprika, salt, and pepper, and stir.
- Stir in the rice and place the chicken thighs on top.
- Close pot, set valve to sealing, select the pressure cook / manual (dependent upon IP model), select high pressure and set the timer to 12-15 minutes.
- Allow a natural pressure release (NPR) for 5 minutes and then a quick pressure release for the rest.
- Open the Instant Pot and add the peas and carrots, pineapple, and apricots. Gently stir as not to break up the chicken. Replace the lid and keep warm for 5 minutes before serving.
Video
Notes
- Make sure to rinse and drain the long grain rice well before cooking.
- If using frozen chicken thighs, add in individually and cook an extra 6 minutes.
- If using bone-in chicken thighs, add on an extra 2-4 minutes.
- Cooking time listed does not include the time it takes the Instant Pot to come up to pressure, or for pressure to release.
- Storage - keep in an airtight container inside the fridge for 3 days.
Nutrition
Calories: 473kcal | Carbohydrates: 70g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 819mg | Potassium: 981mg | Fiber: 6g | Sugar: 22g | Vitamin A: 4739IU | Vitamin C: 37mg | Calcium: 80mg | Iron: 3mg