Instant Pot Honey Lime Chicken - Dump and Go Dinner
This Honey Lime Chicken is bathed in a tantalizing sweet and spicy citrus marinade and then pressure cooked to juicy perfection. Pair with a simple salad or your favorite vegetables for a delicious way to wrap up the day.
Ingredients
- 2 pounds quarter Chicken, Boneless Breasts
- ¼ cups Olive Oil
- 4 tablespoons Lime Juice
- 2 teaspoons zest Lime
- ½ teaspoons Cayenne Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Honey
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 chicken among indicated number of freezer containers. Divide remaining ingredients among indicated number of freezer containers, pouring over chicken.
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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 the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Let pressure release naturally for 10 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 436
- Total Fat
- 20g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 576mg
- Total Carbohydrates
- 10g
- Fiber
- 0g
- Sugar
- 8g
- Protein
- 51g
- WW Freestyle
- 6
18 Comments
Join the discussionDoes this need water added in the bottom of the IP?
No it doesn’t! The marinade will serve as its liquid so it will come to pressure! Plus, when you cook it from frozen, the chicken will release water as it cooks. I hope that helps!
The directions listed here for cooking it from frozen are the same as cooking it to eat now – both say cook 9 minutes. I just cooked mine for 9 minutes from frozen and the chicken is still raw.
We’re so sorry your meal was still frozen after the allotted cooking time! All of our recipes are thoroughly tested, and we typically find that the cook time is the same for fresh and frozen because frozen foods take longer to come to pressure (and thus technically cook longer even though the time set on the pot is the same). However, due to differences in things like the thickness of your meat and the width of the container you freeze in, we recognize that others may have a different experience. The best thing to do with this happens is to break up the meal with a utensil if you can, and then simply turn the pot back on for a few minutes until your food is cooked through.
I love this chicken!! My go-to recipe for grilled chicken to top salad! I shred the chicken and let soak in the juices.
Danielle- Do you do it for 9 minutes?
The picture clearly shows grilled chicken. That is not what chicken looks like from the instant pot. Do you grill it after it is cooked?
Correct, Linda! This recipe was originally made for the grill and we do offer a grilled version of it. If you wish to get the grill marks you can choose to do so at the end. 🙂
We hope this helps!
When it says “2 pounds quarter Chicken, Boneless Breasts” does that mean I need to quarter/cut the meat?
Hi Jennifer! You are correct! Quartering (cutting the breast into 4 pieces) the chicken helps to cook it more evenly when using breasts. You are welcome to skip this step, but you may need to add more cook time and your chicken may not cook as evenly.
Does this recipe use skin-on breasts? There is an awful lot of fat in this dish if they are skinless.
This recipe is for skinless chicken breasts. However, you are welcome to adjust to your preference and use skin-on. 🙂
This recipe is absolutely AMAZING!!! LOVED IT!
Awesome Maranda, we’re so happy you loved this recipe : ) Thanks for sharing.
I’m trying to figure out why the caloric count is so high? Is it because of the oil? If so how can I bring the calorie count down and still maintain flavor?
That’s correct, Cheryl. The calories are from the marinade (mainly the olive oil). If you choose to discard excess marinade before cooking that will decrease the total calories.
I doubled this recipe and made it with thawed chicken thighs and drumsticks (bone and skin on); I did increase the time to 11 min as I was cooking with bones and skins and that’s what my IP cooking cheat sheet indicates. I didn’t have time to let them marinade prior to cooking and I think that would have made it even better as I wished the marinade flavor was more infused into the meat; perhaps removing the skins would have helped with this but I typically leave them on in order to preserve more moisture in the meat. As it was, my husband and kids ate double there usual meat portions because they enjoyed it so much! This was one of the quickest and easiest prep meals in a long time as the marinade came together extremely quickly. I will be making this again!
What a great feeling to have everyone loving the meal AND it being something easy to throw together! Thanks for sharing your dinner win with us!! We’re glad you enjoyed this recipe!!