NATURAL RELEASE / GLUTEN-FREE / FREEZES WELL
Chicken Sali Boti
6 to 8 servings
Sali boti (or sometimes salli boti) is a curry from Parsi ethnic groups who practice Zoroastrianism and have settled mostly in the western parts of modern-day India. We prefer the jardaloo (apricot) version for the way the dried fruit adds a tart pop against the spices.
The dish is commonly made with lamb (or even mutton), although there are vegetarian renditions. We felt that chicken thighs worked better in the Instant Pot because lamb ended up a little too strongly flavored against the delicate spice blend. (Braising the meat in the oven would give the lamb a chance to mellow more than it does in the multi-cooker.)
No doubt about it: This one’s got a lot of dried spices. It’s also dramatic, even dinner-party worthy. You can’t substitute a standard curry powder blend and get this very warming, aromatic mix. Stock up on spices and plan on making sali boti often.
¼ cup apple cider vinegar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon table salt
1 teaspoon ground black pepper
½ teaspoon ground cloves
3 pounds bone-in skinless chicken thighs (about 8), any large chunks of fat removed
2 tablespoons vegetable, corn, or canola oil
2 teaspoons fennel seeds
1 medium yellow onion, chopped (1 cup)
1 tablespoon minced peeled fresh ginger
1 medium garlic clove, peeled and minced (1 teaspoon)
¾ cup chicken broth
½ cup sliced almonds
¼ cup canned tomato puree
1 tablespoon dark brown sugar
12 dried apricots, preferably California dried apricots, halved
1. Stir the vinegar, coriander, cumin, cardamom, cinnamon, salt, pepper, and cloves in a bowl to make a paste. Add the chicken thighs and toss well until they are thoroughly coated in the spice mixture. Set aside at room temperature for 15 minutes.
2.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 15 minutes
If necessary, press: START
3. Warm the oil in a 6-quart cooker for a minute or two. Add the fennel seeds and stir until toasted, about 1 minute. Add the onion, ginger, and garlic. Cook, stirring often, just until the onion turns fragrant, about 2 minutes.
4. Add the chicken thighs and every last bit of spices from the bowl. Stir well, then cook, turning and rearranging occasionally, until lightly browned, about 10 minutes.
5. Pour in the broth and scrape up the browned bits on the pot’s bottom. Turn off the SAUTÉ function. Stir in the almonds, tomato puree, brown sugar, and apricots until the brown sugar dissolves. Lock the lid onto the pot.
6.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 15 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 18 minutes with the KEEP WARM setting off
If necessary, press: START
7. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Stir well before serving.