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Instant Pot Orange Adobo Chicken - Dump and Go Dinner

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Instant Pot Orange Adobo Chicken - Dump and Go Dinner

Marisa
The Cook
4 Servings
7 Ingredients
4 Comments

Combining the sweet flavor of oranges with a little spice from chipotle chiles in adobo sauce, these chicken breasts are quick and easy with your programmable pressure cooker.

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4 Servings
7 Ingredients
4 Comments

Ingredients

  • 1 cup Orange Juice
  • ¼ cups Brown Sugar
  • 1 tablespoon Season Salt
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons mince Chipotle Peppers in Adobo Sauce
  • 2 pounds quarter Chicken, Boneless Breasts

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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?

  1. Whisk together the orange juice, brown sugar, season salt, salt, pepper, and chipotle peppers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. 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.

  1. **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.**
  2. Using the saute function, heat the orange juice and brown sugar in the inner pot until the sugar dissolves.
  3. Whisk in the season salt, salt, pepper, chipotle peppers and cook for 3-4 minutes.
  4. Add the chicken breasts, then turn to cover well with sauce.
  5. Lock the lid in place and seal the steam vent.
  6. Cook on high pressure for 10 minutes.
  7. Natural release for 5 minutes then quick release any remaining pressure.
  8. Change setting to saute to thicken sauce, if desired.

Categories

traditional, gluten-free, dairy-free, fall, winter, spring, summer, egg-free, nut-free, 30-min-meal, kosher, gluten-free-dairy-free, instant-pot, soy-free, fish-free, shellfish-free, big-8-allergen-free

Categories

traditional, gluten-free, dairy-free, fall, winter, spring, summer, egg-free, nut-free, 30-min-meal, kosher, gluten-free-dairy-free, instant-pot, soy-free, fish-free, shellfish-free, big-8-allergen-free

4 Comments

Join the discussion

    1. Cindy, we would think so. However, there wouldn’t be a ton of liquid to work with, so we’d caution you to make sure it wouldn’t burn or dry out too fast. Maybe try cooking on low for 4-6 hours? If you do try it, and it turns out well, let us know!

      Reply