Lock on Lid and Close Pressure Valve. Cook at High Pressure for 6 minutes.
When Beep sounds, allow a 12-minute Natural Pressure Release.
Remove rice and trivet. Remove chicken to a plate.
Select Sauté or Browning and simmer until the sauce has thickened. Plate chicken and pour sauce on top.
Add chicken to slow cooker and pour sauce on top. Do not add water.
Cook on LOW for 5 hours or HIGH for 3.5 hours.
For Boneless/Skinless Chicken Thighs, cook for 8 minutes with a 10-minute Natural Pressure Release.For Chicken Tenders/Strips, cook for 5-6 minutes with a 10-minute Natural Pressure Release.If you want a sweeter sauce, use more Apricot Preserves. If you want your sauce less sweet, use more of the Russian Dressing.