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+ servings
apricot chicken breasts over rice on a white platter
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5 from 5 votes

Instant Pot Apricot Chicken

Instant Pot Apricot Chicken is a quick and easy dinner made with chicken breasts, Catalina dressing and apricot jam. Ready in 30 minutes with little prep!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
pressure time 5 minutes
Total Time 30 minutes
Servings 6
Calories 264kcal
Author Dee
Cost $10

Ingredients

  • 4 boneless skinless chicken breasts about 1.5 pounds
  • 1 cup Catalina salad dressing
  • ½ cup apricot jam
  • 2 tablespoons dried minced onions
  • 1 teaspoon sea salt
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground black pepper
  • 1 packet Lipton Onion Soup Mix optional
  • ½ cup water

Instructions

  • Place the chicken breasts in the Instant Pot, and sprinkle the seasoning packet (if using) or the sea salt, onions, garlic powder, and pepper over chicken
  • Pour the dressing over the chicken, and spoon the jam over that. Do not stir
  • Pour water over and around the chicken, and place lid on the pressure cooker
  • Make sure vent is on Sealing position, then hit PRESSURE COOK for 10 minutes
  • Pot will take a few minutes to reach pressure then will cook for 10 minutes. When pot beeps, allow a 10 minute natural release, then quick release remaining pressure after that
  • Remove lid, then serve chicken, and spoon sauce over chicken when serving

Notes

You can use a packet of soup mix OR mix your own seasoning from the ingredient list.
To thicken sauce, mix a cornstarch slurry of 1 tablespoon cornstarch and 1 tablespoon cold water. Use the saute setting after pressure cooking, and when it starts to bubble, stir in the slurry and allow to thicken.
Serve sliced for approximately 6 servings or unsliced for 4 servings.

Nutrition

Calories: 264kcal | Carbohydrates: 27g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 999mg | Potassium: 327mg | Fiber: 1g | Sugar: 20g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg