Easy Instant Pot Apricot Chicken

Apricot chicken has always been one of my favorite meals – it only has a couple of ingredients! Instant Pot Apricot Chicken makes this delicious meal even easier!

Pressure Cooker Apricot Chicken

One of my favorite meals has always been apricot chicken.

It was one of the first things I really learned how to cook in high school by myself…and just eating it brings me back to that meal I would make my family.

And it was never complete without our easy homemade garlic knots (I’m still mad that Pillsbury discontinued the dough I would use for those!).

I’ve already shared the original Apricot Chicken recipe – as well as a slow cooker apricot chicken recipe – in the past.

And it dawned on me…I needed to create an Instant Pot version.

Because really, I really use my Instant Pot more than my slow cooker these days. It just seemed like a shame not to have an Instant Pot recipe in my arsenal.

I was really happy with how this turned out! You can make it with fresh or frozen chicken breasts, and the sauce is SO easy.

I personally like to serve it over pasta with grated parmesan cheese, but it also tastes great with rice, and, of course, a fresh salad.

Apricot Chicken Instant Pot

Ingredients:

Printable version available below

• 1.25 lb chicken breast (boneless, skinless)
• 10 ounces apricot jam preserves
• 1 package french onion soup mix (dry)
• ½ bottle Catalina/French Dressing
• 1/2 cup water
• Fettuccine or Linguine
• Corn Starch

Instructions:

Mix together preserves, onion soup mix, and French dressing.

Place chicken breasts in the bottom of the IP.

Pour sauce over.

Put lid on.

Cook on poultry for 13 minutes (if frozen) or 10 minutes (if fresh chicken).

Natural Pressure Release for 10 minutes.

Remove and slice chicken.

Thicken sauce on saute with corn starch, using a whisk.

Toss chicken with the sauce.

Serve sliced over fettuccine or linguine pasta. Top with grated parmesan cheese. Have extra sauce spooned over the top.