Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tbsp vegetable oil
• 6 chicken thighs
• 100 g apricot pineapple jam
• 2 tbsp soy sauce
• 250 ml Water

Instructions

1. Select Sauté and add the oil. Add 3 of the chicken thighs to the pot and cook until golden brown, about 3 minutes on each side. Repeat with remaining thighs. Press Cancel.
2. In a medium bowl, whisk together the jam and soy sauce and toss in the thighs until well coated.
3. Pour water into the pot and place the wire trivet inside with the thighs on top of trivet.
4. Select Pressure Cook and set the time to 20 minutes.
5. When the cooking program has finished, let the pressure release naturally for 10 minutes, then quick release and remaining pressure and remove the lid.
6. Remove thighs to a serving plate, and take the trivet out the pot and press Cancel.
7. Select Sauté function and let the liquid simmer and thicken for about 5 minutes, whisking frequently. Drizzle thickened sauce over chicken, to serve.