Step 1

Set the Instant Pot to sauté; add oil and sauté onion for 2-3 minutes until soft.

Step 2

Switch off sauté mode and quickly stir in the garlic. Then add in the chicken broth, paprika, salt, and pepper, and stir.

Step 3

Stir in the rice and place the chicken thighs on top.

Step 4

Close pot, set valve to sealing, select the pressure cook / manual (dependent upon IP model), select high pressure and set the timer to 12-15 minutes.

Step 5

Allow a natural pressure release (NPR) for 5 minutes and then a quick pressure release for the rest.

Step 6

Open the Instant Pot and add the peas and carrots, pineapple, and apricots. Gently stir as not to break up the chicken. Replace the lid and keep warm for 5 minutes before serving.