Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
Add one tablespoon of the oil to the inner pot and half of the chicken and brown it off. (about 3 or 4 minutes) (Keep the lid off during this process)
Remove the chicken onto a plate and add the second half and repeat.
Remove the chicken from the pot and place to the side. Add the onion to the inner pot and cook until it becomes translucent.
Add all the chicken back into the inner pot with the onion/ Add the garlic, oregano, thyme, garlic salt, and apricot nectar. Stir to combine.
In a small mixing jug, add the powdered soup mix to 1/3 cup hot (not boiling) water. Stir to combine and add to the inner pot. Stir again to mix everything together.
Add the apricots 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 the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.