Instant Pot Teriyaki Apricot Chicken

“MOM, chicken AGAIN????!!” How many times have I heard that? Ugh. I came up with this boneless chicken recipe to change things up a bit. It’s an easy one-pot meal that the whole family will love. Feel free to change up the fruit you use, I used the apricots because I happen to have a can of apricots that I didn’t know what to do with. I thought you could easily substitute pineapple or mandarin oranges, whatever YOU happen to have in your pantry!

*NOTE* The key to successfully making recipes in the Instant Pot without getting a BURN notice is to NOT STIR the ingredients that you are going to pressure cook. Carefully stack the ingredients on top of each other (even the sauce!) and you will not have a problem.

Ingredients

Boneless chicken breasts (I used 6, but you can add or subtract from that) If you use thin breasts, they can be FROZEN!!
2 Cups White Rice with 2 Cups Water
Medium sized Onion, diced
2 tsp Ginger
1 Tbsp Cumin
4 Tbsp Minced Garlic
1/2 tsp Red Pepper Flakes
Can of Apricots (chunks)
3/4 Cup Teriyaki Sauce (I used Sweet Baby Ray’s brand)
1/3 Cup Light Brown Sugar
3 tsp Apple Cider Vinegar

SLURRY INGREDIENTS

3 Tbsp Corn Starch
4 Tbsp Cold Water

Rinse rice well and put in instant pot with 2 Cups of water.
Using stacking technique, (see NOTE above), Add meat, spices, onion and apricots (fruit). DO NOT STIR.
Add Teriyaki Sauce. DO NOT STIR.
Cook on High Pressure for 6 minutes, with a 10 minute Natural Release.
Add Brown Sugar and Vinegar. Stir.
Change Instant Pot function to SAUTE.
Make Slurry: Combine Corn Starch and Water and whisk together.
Add Slurry to thicken while you carefully stir mixture and chicken.

Any questions? Did you make this recipe? Please leave feedback/comments below! I would love to hear from you! ENJOY!!!

Suzy