Instant Pot Apricot Chicken

Instant Pot Apricot Chicken–sticky apricot glazed chicken that is full of flavor. With only 5 ingredients this dump and go recipe will become a staple at your house!

Note: the SLOW COOKER and OVEN instructions are also listed in the recipe card below

Instant Pot Apricot Chicken

Greg loved this apricot chicken! I loved it too. It definitely hit the spot. I was unsure of what it would taste like. Mostly I was worried it would be too sweet. I don’t love sweet meats. But it wasn’t too sweet because it was balanced out by the onion soup mix and the salt and peppered chicken.

This easy dump and go recipe can be made in the Instant Pot, slow cooker or oven. You choose which method you want to use! The oven will definitely get the chicken more sticky and crispy. The sauce in the slow cooker and instant pot will be more soft. All options taste good!

We served this chicken alongside hashbrown casserole and roasted broccoli. This would also taste so good with rice or rice pilaf. If you have leftover apricot preserves after making this one time you will be happy that you can make it again next week!

Ingredients/Substitution Ideas

• French dressing–you can also use Catalina or Dorothy Lynch
• Apricot preserves–I used Smuckers brand
• Dry onion soup mix–or you can make your own from scratch
• Dried thyme leaves
• Chicken broth–to bring the pot to pressure. You can also use water and Better than Bouillon chicken base.
• Boneless, skinless chicken thighs–frozen is okay. You can also use bone-in chicken thighs or drumsticks. Another option is chicken breasts although they won’t be as moist and tender.
• Salt and pepper

Instant Pot Steps

This recipe is fun! You can make it in the IP, slow cooker or oven. You can find all the directions listed in the recipe card. The fastest way is the Instant Pot with an air fryer lid. Here’s how…

1. Make apricot sauce: In a medium bowl whisk together the French dressing, apricot preserves, onion soup mix and thyme.
2. Add chicken and some of sauce into Instant Pot: Add ½ cup chicken broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with salt and pepper. Pour about 1/3 of the apricot sauce over the top of the chicken.
3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
4. Air fry chicken with rest of sauce on top: Dump the liquid out of the pot. Keep the chicken in the bottom of the pot. Spoon the rest of the apricot sauce over the top of the chicken. Cover Instant Pot with air fryer lid. Air fry for 4 minutes at 425 degrees F.
5. Serve and enjoy!

Notes/Tips

• Serve with a side of potatoes and roasted broccoli.
• I used my 6 quart Instant Pot Duo Crisp*. If you don’t have an air fryer lid you can bake in the oven instead.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe can be gluten-free if you use gluten-free onion soup mix.
• Other recipes you can make with apricot preserves are Instant Pot 3 Ingredient Meatballs and Slow Cooker Cream Cheese Chicken Sandwiches.

More Instant Pot Recipes…

• Instant Pot Chilis Copycat Cajun Chicken Pasta
• Grandpa’s Firehouse Chicken
• Instant Pot Gratin of Chicken
• Instant Pot Chinese Chicken

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.