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4 Servings
Recipe By: Mel

Instant Pot Apple Chicken


  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 cup apple cider or juice
  • 1 medium onion, chopped
  • 1/3 cup barbecue sauce
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 2 medium Fuji or Gala apples, coarsely chopped


Sprinkle chicken with salt and pepper.
Select saute or browning setting on a 6-qt. electric pressure cooker.
Adjust for medium heat; add oil.
When oil is hot, brown chicken; remove and keep warm.
Add cider, stirring to loosen browned bits from pan. Stir in onion, barbecue sauce, honey, garlic and chicken.
Press cancel. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 10 minutes.
Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
A thermometer inserted in chicken should read at least 170°.
Remove chicken; keep warm.
Select saute setting and adjust for low heat.
Add apples; simmer, stirring constantly, until apples are tender, about 10 minutes.
Serve with chicken.

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