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Instant Pot Golfer’s Chicken

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 4-6 servings 1x


  • 1 1/4 cup brown rice
  • 1 1/2 cups water or chicken broth
  • 4 boneless, skinless chicken thighs (frozen or fresh)
  • 1/2 cup French or Catalina dressing
  • 1/4 cup apricot preserves
  • 1 (1 oz) packet onion soup mix


  1. Add water into Instant Pot. Sprinkle in the brown rice. Place chicken thighs on top.
  2. In a small bowl whisk together the French dressing, apricot preserves and onion soup mix. Spoon the mixture on top of the chicken.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
  4. Stir and serve. 


You can also make this with white rice and chicken tenderloins or chicken cut into chunks (about 1 ½ pounds). Pressure cook for 3 minutes with a 5-10 minute natural pressure release. 

  • Category: Chicken
  • Method: Instant Pot