Cantonese Apricot Chicken in the Instant Pot

Cantonese Apricot Chicken in the Instant Pot

What is a Cantonese apricot chicken in the Instant Pot you ask? A whole chicken marinated in apricot preserves, garlic, soy sauce, and rice wine vinegar and stuffed with onions and lemon wedges. Then, the stuffed chicken is pressure cooked in the Instant Pot with the marinade, covered in an apricot glaze and crisped in the air fryer or broiler until golden brown.

Pressure Cooking a Whole Chicken

Cantonese Apricot Chicken in the Instant Pot

We picked up two fresh free range healthy chickens from the farmer’s market in Cortez, Colorado. I haven’t made to many whole chickens in the instant pot but I have a good experience each time I do. The meat turns out super juicy, flavorful, and tender, but the skin needs to be browned or crisped afterward. This is an opportunity to add a glaze or more flavor one way or another.

The rule that I have followed for pressure cooking chickens, turkeys, and other birds has been 6 minutes of pressure cooking for each pound of bird plus a 15 minute natural pressure release. The chicken comes out done but needs to be crisped or browned for about ten more minutes so the chicken ends up a little over done with the extra cooking time. So, I do 5 minutes of natural pressure release instead of 15 minutes leaving time for the air fryer or broiler at the end. This will leave you with moist dark and white meat.

Cantonese Apricot Chicken Stuffing

We are not talking about the traditional bread stuffing here. We’re looking for a stuffing that is going to dramatically affect the flavor and amount of juice found in the meat of the chicken. Chopped onions and lemon slices are the perfect stuffing ingredients for our pressure cooked apricot Cantonese chicken.

Onion and lemons to stuff inside the chicken

Using a sharp knife and a nice cutting board, chop the onion into medium size pieces to increase the surface area exposed to the inside of the chicken. You can play with different onions for different flavors. Red onions will affect the flavor the least because they are mellow and sweet. White or Spanish onions work well because of their high flavor intensity. Yellow onions work very well because of their mellow warm onion flavor when cooked.

stuff the chicken with onion and lemons

I like to slice the lemon into quarters leaving the lemon rind to leach some of the electric lemon flavors from the sour juice and the lemony zing of the lemon rind.

stuff the chicken with onion and lemons

Stuff the chicken really good with onions and lemon slices so the the stuffing does not fall out.

Cantonese Apricot Chicken Marinade

Make the Cantonese Apricot chicken marinade

Marinating the chicken will produce a more flavor rich chicken. This recipe uses apricot preserves mixed with plenty of fresh garlic, soy sauce, and rice wine vinegar.

Mix the Cantonese apricot marinade well

I use a seasoned rice wine vinegar because it has a sweeter flavor than non seasoned rice wine vinegar but you can use either one. Mix all the ingredients in the bag, throw the chicken giblets in and slide the chicken into the zip lock bag.

Add the chicken to the Cantonese apricot marinade

Zip up the bag and massage the marinade all over the chicken.

massage the Cantonese apricot marinade around the chicken

Let the chicken marinate in the fridge for at least 1 hour and I would imagine up to 24 hours is a good limit to a potent marination. Flip the chicken half way through the marination time. Set a timer on your phone so you do not forget to do this.

For small chickens, I use a zip lock bag to marinate. For big birds I use a large mixing bowl covered in plastic wrap. I think the zip lock bag is easier and less messy to flip the bird over throughout the marination process.

Pressure Cooking the Cantonese Apricot Chicken in the Instant Pot

oil the instant pot 1st

I use an instant pot for my pressure cooking because of how easy it is to use. I also like to rub the inside of the pot with olive oil to make cleanup easier before I begin.

Add the trivet to the instant pot and then 2/3 cup water

After the water has been added to the instant pot, place the instant pot trivet into the instant pot. The trivet makes removing the chicken much easier after cooking.

place the marinated Cantonese apricot chicken onto the trivet inside the instant pot

Remove the chicken from the marinade bag and place it onto the trivet inside the instant pot. dump all of the marinade ingredients over the top of the chicken. Put the instant pot lid on and seal the pressure release valve.

add the Cantonese apricot marinade to the top of the chicken

Using the rule 6 minutes a pound of bird plus a 5 minute natural pressure release at the end will work perfectly. My chicken was just over 3 1/2 pounds so I did 23 minutes plus the 5 minutes of natural pressure release.

pressure cook the chicken for 6 minutes a pound plus 5 minutes of natural pressure release

I use a kitchen timer because I will be distracted when it’s time to release the pressure.

use a kitchen timer for your 5 minutes of natural pressure release

Release the pressure after the five minutes are done.

Release the pressure from the instant pot

Instant Pot Cantonese Apricot Chicken Glaze

This Cantonese Apricot Chicken has a lot of flavor from the marinade but is a complete different bird after a good glazing and some high heat.

make the Cantonese apricot glaze

Mix 1/2 cup apricot preserves with 2 Tbsp soy sauce and 1 Tbsp of rice wine vinegar. Pull the chicken out of the instant pot using the handles of the trivet.

use the trivet handles to remove the chicken

Set the Trivet with the chicken onto a plate. Use a basting brush to heavily cover the entire chicken in the apricot Cantonese glaze.

Cover the chicken with the Cantonese apricot glaze with a basting brush

Crisp the Cantonese Apricot Chicken in the Air Fryer

Put the glazed chicken into the air fryer or broiler

Preheat the air fryer to 400°F for 5 minutes. Spray the inside of the air fryer basket with olive oil using an EVO oil sprayer. Use long tongs and a cookie spatula to lift the chicken off of the trivet and set it into the air fryer basket. Smash the bird down if necessary to fit into the air fryer using your fist pushing down onto a spatula pushing down onto the chicken’s breasts.

smash the pressure cooked chicken to fit inside of the air fryer basket if needed.

This may remove some of the glaze and open up more spaces that could use a good amount of glaze. I put a lot of glaze between the thighs and the breasts under the skin which opened when I smashed the chicken.

Add more glaze

Air fry at 400°F for about 6 minutes. Keep a close eye on the skin every minute to make sure the skin and glaze does not burn. You are welcome to flip the chicken over to crisp the back. I do not do this because I do not want the bird to fall apart and make a mess in the air fryer.

Air fried at 400°F for 6 minutes

After 6 minutes of air frying at 400°F, use long tongs and a cookie spatula to carefully move the chicken to a plate and cover the chicken with aluminum foil. Let the chicken sit under its aluminum foil tent for 8 minutes.

Crisp the Cantonese Apricot Chicken in the Broiler

Preheat the broiler to high or low depending on your comfort level keeping the chicken from burning. Place the glazed chicken onto an oiled cookie sheet or broiler pan. Place the pan into the broiler on the second to bottom row or where you feel comfortable broiling the chicken without burning. Let the chicken broil for approximately 5 minutes checking often to make sure it does not burn.

Remove the chicken and the pan when the apricot Cantonese chicken skin and glaze are golden brown. There will be spots that will be very dark but that is normal. Tent the chicken with aluminum foil for 8 minutes.

Carve the Cantonese Apricot Chicken

Carve your Cantonese apricot chicken

Run a sharp blade down the middle between the chicken breasts following along the side of the sternum. Use a fork or tongs to help pull the breast away from the chicken rib cage as you carve the white meat away from the ribs making sure not to leave any meat behind. Be careful around the wish bone.

Carve your Cantonese apricot chicken

Use tongs to grab the leg and bend the knee. Use a sharp knife to slice through the back side of the knee aiming for the bend in the knee joint.

Carve your Cantonese apricot chicken

Wiggle the blade a little as you push the blade toward the joint until the blade finds its way through the joint. Complete the cut separating the leg from the thigh.

Carve your Cantonese apricot chicken

Use tongs to grab the thigh pushing the thigh away from the chicken’s body. Run the blade of a sharp knife along the natural crease between the thigh and the body pushing toward where the head of the femur articulates with the hip joint.

Carve your Cantonese apricot chicken

Wiggle the blade a little back and forth while pushing the blade into the hip joint until the blade finds its way through. Pull the thigh away from the chicken body. Do the same for the chicken wings as well.

Plate the Cantonese Apricot Chicken

Serve apricot Cantonese chicken with white or brown rice seasoned with 1 tsp sesame oil and salt and pepper. A premade Asian salad works well in a pinch for a healthy side dish.

Instant Pot Dave with the last piece of Cantonese apricot chicken

We were staying at a Hip Camp in Woodland Park Colorado and the owner gave us some zucchini’s the size of my leg. We soaked sliced and peeled zucchini in sesame oil and soy sauce pressed into Panko and then air fried to a golden brown.

Tools We Use in our 32 Foot 5th Wheel Kitchen

Instant Pot 8 Quart Duo Plus

Slow cooker lid for 8qt Instant Pot

Kitchen Torch

Air Fryer 5.7 Quart

EVO Olive Oil Sprayer

Steamer Basket for the Instant Pot

The Mac Chef’s knife I use

Cookie Spatula that works the Best in the Air Fryer

Wooden Spatula I use for Scraping and Stirring

End Grain Wood Cutting Board

Boo’s Mystery Oil for the Wood Cutting Board

Boo’s Board Cream for Wood Cutting Boards

Plastic Cutting Board

Pyrex Measuring Cups

Measuring Cups and Spoons

Long Kitchen Tongs

Gravy Whisk

Hard Boiled Egg Holder for the Instant Pot

Egg Bite Mold for the Instant Pot

Minion Steam Diverter

Lemon Zester

Glass Mixing Bowls

Basket Replacement for Cosori 5.7 quart Air Fryer

Salt and Pepper Grinders

Professional Cheese Grater

Cast Iron Reversible Grill/Griddle

Whisk

Glass Mixing Bowls

GoPro Hero9 Black

Instant Pot Dave

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Cantonese Apricot Chicken in the Instant Pot Recipe

Cantonese Apricot Chicken Main Picture

Cantonese Apricot Chicken in the Instant Pot

A whole chicken marinated in apricot preserves and garlic, stuffed with chopped yellow onion and lemon slices, pressure cooked, covered in a tangy glaze, skin crisped, and served. An easy to follow recipe with limited ingredients. This chicken turns out incredibly moist with a flavor people usually only get to hear about. A highly recommended recipe.
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Course: Main Course
Cuisine: Chinese
Keyword: Instant Pot, Whole Chicken
Prep Time: 10 minutes
Cook Time: 28 minutes
Broiler or Air Fryer: 5 minutes
Total Time: 43 minutes
Servings: 5 people
Calories: 181kcal
Author: David Wayne
Cost: $11

Equipment

  • Pressure Cooker
  • Broiler or Air Fryer
  • Sharp Knife and Cutting Board
  • 1 gallon zip lock bag or large mixing bowl

Ingredients

  • 3-5 lbs Whole Chicken
  • 1/2 cup Water
  • 1 Tbsp Olive Oil

Marinade

  • 1/2 cup Apricot Preserves
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Rice Wine Vinegar
  • 6 Large Cloves Garlic diced

Chicken Stuff

  • 1 yellow Onion chopped
  • 1 ripe Lemon sliced into quarters

Glaze

  • 1/2 cup Apricot Preserves
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Wine Vinegar Rice Vinegar (seasoned)

Instructions

Marination

  • Dice 6 cloves of garlic, chop 1 yellow onion, and slice 1 lemon into 4 wedges
  • Add diced garlic, 1/2 cup apricot preserves, 2 Tbsp soy sauce, and 2 Tbsp rice wine vinegar to a 1 gallon zip lock bag or large bowl
  • Remove chicken giblets from the chicken and add to the marinade ingredients in the zip lock bag or large bowl
  • Stuff the chicken with chopped onion and lemon wedges (any left over onion add to the marinade ingredients)
  • Place the stuffed chicken into the marinade zip lock bag or bowl
  • Zip the bag closed and massage the marinade evenly over the chicken
  • *If using a bowl, rub the marinade evenly over the chicken and cover the bowl with plastic wrap
  • open the zip lock bag a little bit and push all of the air out of the bag without pushing out any of the marinade ingredients and zip the bag closed
  • Let sit in the refrigerator at least 1 hour and up to 1 day turning the chicken every few hours for even marination

Pressure Cook

  • Add 1 Tbsp olive oil to the instant pot and rub evenly around the inside of the pot with a folded paper towel for easy cleaning
  • Add 1/2 cup water to the instant pot
  • Place the trivet into the instant pot
  • Pull the chicken out of the marinade keeping the chopped onions and lemon wedges inside the chicken
  • Place the chicken onto the trivet inside the instant pot and pour the marinade over the chicken
  • Put the instant pot lid on, seal the pressure release valve and pressure cook for 6 minutes a pound with a 5 minute natural pressure release
  • *I use a kitchen timer to keep track of the natural pressure release
  • After the pressure cook time is finished and a 5 minute natural pressure release, open the pressure release valve and remove the lid as soon as the pin drops
  • Use long tongs and a spatula to move the chicken to a plate

Glaze and Crisp

  • Preheat your broiler or air fryer to 400°F
  • Add 1/2 cup Apricot Preserves, 2 Tbsp soy sauce, and 1 Tbsp rice wine vinegar in a bowl and mix ingredients together with a small spoon
  • Use a basting brush and cover the chicken in the apricot glaze
  • Use long tongs and a spatula to Set the chicken into an oiled air fryer basket or oiled broiler pan
  • *I used a cookie spatula and my hand to smash the chicken flatter to fit in my air fryer and then brushed on more glaze
  • Air fry at 400°F for about 6 minutes or broil for 5 minutes
  • *Keep a close eye on the skin/glaze to make sure it does not burn, if broiling, use a lower pan height
  • When the skin is golden brown and crisp, use a cookie spatula and long tongs to move the chicken to a plate
  • Tent the chicken with a piece of aluminum foil and let sit for 8 minutes
  • Carve the chicken and serve with your favorite Asian side dishes
  • *We air fried some zucchini slices soaked in sesame oil and soy sauce pressed in Panko

Video

Nutrition

Serving: 6oz | Calories: 181kcal | Carbohydrates: 11g | Protein: 15g | Fat: 5.9g

Cheers!

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