Instant Pot Apricot Chicken
Miz Helen's Kitchen
★★★★★
Ingredients
4 boneless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 packet Onion Soup Mix
1-1/4 cup Catalina Salad Dressing
1/2 cup water
1/2 cup apricot preserves
1 tablespoon corn starch
2 tablespoons water
Directions
Salt and Pepper the Chicken on all sides.
Place the chicken into the Instant Pot.
Sprinkle the Onion Soup Mix over the Chicken.
Pour the dressing over the chicken.
Spoon the preserves over the chicken, be sure not to stir.
Pour the water around the edge of the chicken.
Place the lid on the Instant Pot.
The vent needs to be in the sealing position.
Hit Pressure Cook for 10 minutes.
When the cooking time is over the pot will beep.
Allow a 10 minute natural release, then a quick release remaining pressure after that.
Remove the lid and remove the chicken to a holding platter.
Make a slurry from the corn starch and water.
Set the Instant Pot on Saute and add the cornstarach slurry then stir until the
sauce thickens. Turn off the Instant Pot.
Recipe Tip:
I like to serve the chicken on top of cooked rice and drizzle the sauce over the chicken.
Enjoy!