Pressure Cooker Apricot Chicken

bowl of appricot chicken with green onion garnish on top

Pressure Cooker Apricot Chicken takes just 20 minutes to make and is deliciously rich, warm and simple comfort food. With juicy pieces of chicken breast, and the sweet and savoury of apricots, garlic and good old French onion soup.

Course Dinner

Cuisine Australian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 433kcal

Author Kim

Equipment

Pressure Cooker

Ingredients

775 grams skinless chicken breast chopped roughly into chunks
1 medium brown onion (sliced)
2 tablespoons crushed garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon garlic salt
1 packet powdered french onion soup (17 grams)
⅓ cup hot tap water
1 cup canned apricot nectar
440 grams canned apricots in natural juice (drained)
2 cups jasmine rice
1 tablespoon cooking oil

Optional (for thickening)

2 teaspoons cornflour/cornstarch
2 tablespoons water

Instructions

Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
Add 1 tablespoon cooking oil to the inner pot and half of 775 grams skinless chicken breast chopped roughly into chunks. Lightly brown chicken for about 3 or 4 minutes, moving it around the pot, then remove and set them aside. Repeat with the second half of the chicken pieces, and when finished browning, remove and set aside.
Add 1 medium brown onion (sliced) to the empty inner pot and cook until becomes translucent.
Add all the chicken back into the inner pot with the onion. Add 2 tablespoons crushed garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon garlic salt, and 1 cup canned apricot nectar. Stir to combine.
In a small mixing jug, add 1 packet powdered french onion soup (17 grams) to ⅓ cup hot tap water. Stir to combine then add to the inner pot. Stir again to mix everything together.
Add 440 grams canned apricots in natural juice (drained) as the past step. Use a spoon to gently position them around the chicken.
Secure and lock in lid in clockwise direction. Set the valve to seal.
Select the menu by pressing the PRESSURE COOK button. Select the “MEAT/POULTRY” setting and cook for 15 minutes. Press start to commence the cooking process.
Once timer has gone off, release pressure valve so steam can escape. Remove lid and stir.
If thickening is required: make a cornflour slurry by adding 2 teaspoons cornflour/cornstarch to 2 tablespoons water stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.

Notes

Nutritional information includes rice.

Nutrition