Instant Pot Cranberry Chicken - Dump and Go Dinner
With just 5 ingredients, this Cranberry Chicken is one of those freezer meals that's as easy to prepare as it is to eat! Cranberry sauce, french dressing, and onion soup mix give the vibrant sauce it's complex flavor and leave the chicken tasty and tender.
Ingredients
- 9 ⅓ ounces Cranberry Sauce, Whole Berry
- ⅔ ounces Onion Soup Mix, Dried
- ⅔ cups French Dressing
- 1 ⅓ teaspoons mince Garlic, Cloves
- 1 ⅓ pounds quarter Chicken, Boneless Breasts
- ½ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients into indicated number of freezer containers. Label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all ingredients in inner pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Naturally release the pressure for 5 minutes, then release remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 7 ounces Amount Per Serving
- Calories
- 471
- Total Fat
- 21g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 110mg
- Sodium
- 799mg
- Total Carbohydrates
- 32g
- Fiber
- 0g
- Sugar
- 27g
- Protein
- 34g
- WW Freestyle
- 13
16 Comments
Join the discussionDo you add 1 1/2 cups water to instant pot?
You should not need to add additional water to this recipe. The liquid in the cranberry sauce and dressing should be enough for the pot to come to pressure.
How is the cooking time the same from both fresh and frozen? I can’t imagine the 5 minute saute thaws the food all the way through.
For Instant Pot recipes, we have tested all recipes, and mostly find that it would be the same amount of time to cook from fresh or frozen. (It will take longer to come to pressure when frozen, though!) We do realize that because of different variables (how thick pieces of meat are etc.), others could have a different experience.
If you find that it is not cooked through after the initial time listed, you can simply add a little time at the end. We would rather have you add time than for it to be overcooked ?
I had to add a little water to get the pot to seal
Thanks for that feedback!
I used frozen chicken (two breasts) and set my IP for 10 minutes + 5NR and it was very very raw. So I reset it for 10 more minutes and it was good. So I say of using frozen set for 20 minutes +5 NR
Thanks for the info!!
Is the French dressing a liquid form(the same as you put over salad) or powder (spice mix). Thanks
This is in liquid form. 🙂
Does this mean 1 1/3 pounds of chicken breasts, with each breast cut into 4 pieces?
Hi Emily! If you have a question about this recipe from your menus resources, you might be best served by talking with us on LIVE chat. However, that said, you can see more about how we determine Chicken amounts from this chart here.
I think the wording is meant to indicate 1 1/3 pounds boneless breasts OR one quarter of a chicken (on their chart, their “whole chicken” is a 5 pounder. I would think this amount of sauce/seasoning would stretch to a half chicken (one bone-in breast & wing, one bone-in thigh & leg). I haven’t tried a chicken recipe here yet, but that’s how I’m reading it!
Our recommendation for Instant Pot freezer meals is to “quarter” meat. Members receive our prep sheet after putting this recipe in a meal plan. The instructions on that night before sheet would read “Horizontally slice through, reducing thickness of breast. Next, cut in half. Yields 4 thin sliced pieces per breast.” Basically the important thing is that we don’t want giant hunks of meat that will all freeze together. 🙂
can i get all the nutrition facts for this meal. I do WW and it will be helpful to track
Hi Michelle! We saw that you also reached out via live chat and we’ve responded to you there. Thanks!