Instant Pot Apricot Ginger Chicken Thighs

Ingredients

Buy

• 2 lb. boneless, skinless chicken thighs
• 24 ounces baby bok choy about 6-8 small heads
• 1 cup apricot jam
• 3 carrots

On Hand

• 1/2 cup soy sauce
• 4 cloves garlic , crushed
• 1 fresh ginger
• 1/2 tsp black pepper
• 1.5 cup white rice per night

Instructions

• Prepare the sauce by whisking together soy sauce , apricot jam , garlic , ginger , and back pepper.
• Set Instant Pot to sauté, pour the sauce in and cook for 2 minutes stirring occasionally (you are just reducing the sauce a bit before you cook the chicken). Turn off the sauté function.
• Chop carrots
• Add the chicken and carrots to the Instant pot and dredge in the sauce. Close the lid and place the valve in the SEALING position. Set on manual for 10 minutes.
• Once the chicken is done, perform a quick release. Remove the chicken from the pot.
• Add the steamer insert to the pot (handles up) and place the bok choy on top of the basket. Replace the instant pot lid, place the valve in the SEALING position and set on manual for 1 minute. When finished perform a quick release.
• Remove the bok choy and carefully remove the steamer insert.
• Reduce the sauce: Press the sauté button and stir the sauce until it has reduced by half. It should be thicker and stickier.
• Serve over white rice , drizzle sauce on top of the chicken thighs and the steamed bok choy .