Pressure Cooker Tangy-Sweet Chicken Thighs

chicken recipe

Don’t you love a good 6 ingredient recipe on a crazy weeknight when too many things are going on with the fam? I was just delighted with how juicy and flavorful this recipe turned out. #Keeper #FamilyFavorite 

Tangy Sweet Chicken Thighs

4-5 bone-in skin-on chicken thighs, seasoned well with salt and pepper
1 cup apricot preserves (I used Polaner Fruit Spread)
1 tsp. minced fresh ginger
1 Tbs. spicy brown mustard
2 Tbs. soy sauce
1/3 cup chicken broth

Set electric pressure cooker (EPC) to sauté setting and add just a bit of olive oil; when oil is hot, add chicken thighs, a couple at a time, skin-side-down to the oil. Cook until nicely browned, 4-5 minutes, then turn and cook an additional minute. Remove browned thighs to a plate while you repeat with the remaining chicken thighs.

Meanwhile, in a small bowl, combine preserves, ginger, mustard, and soy sauce. Add broth to pc pot and stir to loosen any particles on the bottom of the EPC pot; place chicken into pot, then top with 2/3 of prepared apricot mixture.

Lock EPC lid into place and choose High Pressure setting for 10 minutes. When timer sounds, use a natural release for 5 minutes, then a quick release to remove any remaining pressure in EPC.

Remove chicken to a platter and top with warm remaining apricot mixture. Serve at once!

Let’s Get You Cookin’, 
Chef Alli 

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