Electric Pressure Cooker Tangy-Sweet Chicken Thighs

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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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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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