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!
Servings: 6
Cost: $10
Equipment
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