Tender chicken thighs bathed in a delicious sticky apricot ginger sauce, easily prepared in the instant pot with steamed baby bok choy. A few simple wholesome ingredients, dinner is ready in 20 minutes!
Prepare the sauce by whisking together coconut aminos (or soy sauce), apricot jam, garlic, ginger, and turmeric.
Set Instant Pot to saute, 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 saute function.
Add the chicken 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 saute button and stir the sauce until it has reduced by half. It should be thicker and stickier.
Serve over white or brown rice or cauliflower rice, drizzle sauce on top of the chicken and the steamed bok choy.
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