Ingredients

The following ingredients have 4 Servings
  • 2 1/2 lbs Chicken Breasts
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • 1 Tbsp Vegetable Oil
  • 1 Large Yellow Onion (chopped)
  • 1/2 Cup Low Sodium Chicken Broth (divided)
  • 1 Tbsp Fresh Ginger (grated)
  • 2 Garlic Cloves (minced)
  • 1/2 Tsp Ground Cinnamon
  • 1/8 Tsp Ground Allspice
  • 14 oz Diced Tomatoes
  • 6 oz Dried Apricots (chopped)
  • Fresh Italian Parsley (chopped)

Instruction

  • Season both sides of the chicken with salt and pepper.
  • Add oil to the Instant Pot and press the Sauté button. Once oil is hot, add the chicken and cook for about 8 minutes or until the chicken has browned on both sides. Remove from the Instant Pot and set aside.
  • Add the onion and approximately 2 tablespoons of the chicken broth to the pot. Cook for approximately 5 minutes or until onion is soft and translucent.
  • Add the ginger, garlic, cinnamon and allspice. Cook for 30 seconds until fragrant.
  • Stir in the tomatoes, apricots, the remaining broth and mix well. Return the chicken to the pot. Press down on the chicken to ensure it is covered in the liquid.
  • Secure lid on the Instant pot and cook at high pressure for 11 minutes.
  • When cooking is complete do a quick release. Remove the chicken from the pot and season with salt and pepper to taste. Optionally garnish with parsley.