Name: Pressure Cooker Apricot Glazed Herbed Chicken Thighs
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 2 servings
Ingredients: 4 Chicken Thighs; 3 Tablespoons Salted Butter (cut into pieces (reserve 1 teaspoon for Glaze)); 1/4 teaspoon Dried Rosemary; 1/4 teaspoon Dried Tarragon; 1/8 teaspoon Ground White Pepper; 1 Tablespoon Lemon Juice; 1/2 cup water; 1/4 cup Apricot Preserves; 1 Tablespoon Orange Liqueur (such as Grand Marnier or Triple-Sec)

Pressure Cooker Apricot Glazed Herbed Chicken Thighs

One of my favorite meals to make for company and Friday night meals is Apricot Glazed Cornish Game Hens. It always impresses! The Cornish Game Hens can be made in the oven or on the barbecue grill.

The recipe was written by Sunset Books, for the barbecue grill and years ago, I adapted it for the oven and now I have adapted for the Pressure Cooker, but I used chicken thighs. The chicken still needs to crisp up in the oven, so don’t forget to allow for the oven time.

It was the first meal that I cooked for a special date, years ago. I still cook this on the grill, but on raining or hot days, I use my Pressure Cooker.

I use just a couple of individual spices, but wanted to make things easier for you guys in case you did not have the spices on hand. Herbes de Provence is a suitable replacement.

Mix together the spices and season the chicken pieces and place inside the Pressure Cooker cooking pot.

Top your chicken with the butter and add some water. Since the chicken will need to crisp up in the oven, it is a good idea to heat up your oven now. Of course, you don’t have to finish it in the oven. If you are using boneless/skinless chicken, the oven is not necessary.

Remove the chicken thighs to a cast iron skillet or oven safe pan and dump out the liquid from the Pressure Cooker cooking pot. For the glaze, you will just heat it in your Pressure Cooker cooking pot.

If you don’t have or want to use an orange flavored liquor, like Grand Marnier or Triple-Sec, keep a little liquid in the cooking pot, rather than dumping it out.

Whisk the glaze ingredients around while simmering until it turns to mostly liquid, breaking up the chunks of apricots.

Remove the cooking pot from the Pressure Cookerand place it on a hot pad or trivet.

Place the chicken, skin side down on a lightly greased cast iron skillet or other oven safe skillet. I love cast iron, as I can get a nice sear, at the same time of adding another layer of seasoning.

Using a barbecue brush, coat the chicken with the Apricot Glaze and place under broiler for about five minutes on each side, or until the glaze starts to caramelize.

Flip over the chicken and brush on a thick coating of the Apricot Glaze and place back under the broiler. Once desired color is reached, remove the chicken from the oven and serve with Thai Triple Coconut Rice.

Pressure Cooker Apricot Glazed Herbed Chicken Thighs

This chicken brings back so many memories every time I make it. It pairs very nicely with my Pressure Cooker Thai Triple Coconut Rice or Mashed Potatoes with Glistening Sauce and a green vegetable.

More Chicken Recipes You Will Love.

Kitchen Equipment and Essentials

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Here is the handy printable recipe.