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Instant Pot Spicy Garlic Lime Chicken - Dump and Go Dinner

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Instant Pot Spicy Garlic Lime Chicken - Dump and Go Dinner

Regan
The Cook
4 Servings
11 Ingredients
9 Comments

Paprika, chili powder, and a little honey amp up the mouthwatering, smoky-sweet marinade on this pressure cooker ready Spicy Garlic Lime Chicken. With flavors this finger-licking good, you might as well plan on making extras!

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4 Servings
11 Ingredients
9 Comments

Ingredients

  • 2 tablespoons zest Lime
  • 2 tablespoons Honey
  • 1 tablespoon juice Lime
  • 3 teaspoons mince Garlic, Cloves
  • 1 teaspoon Black Pepper
  • 1 teaspoon Sea Salt
  • ½ teaspoons Chili Powder
  • 1 ½ teaspoons Paprika
  • 1 teaspoon Allspice, Ground
  • 3 pounds Chicken, Hind Quarters
Serving Day Ingredients
  • ½ cups Chicken Broth/Stock

Containers

Supplies

  • Labels

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. In a bowl, combine lime zest, honey, lime juice, garlic, pepper, sea salt, chili powder, paprika and allspice.
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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. In a bowl, combine lime zest, honey, lime juice, garlic, pepper, sea salt, chili powder, paprika and allspice.
  3. Coat chicken hind quarters evenly in marinade.
  4. Pour broth in Instant Pot, then add chicken.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 15 minutes.
  7. Naturally release pressure for 5 minutes then release any remaining pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 12 ounces
Amount Per Serving
Calories
737
Total Fat
48g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
284g
Sodium
838mg
Total Carbohydrates
11g
Fiber
1g
Sugar
8g
Protein
61g
WW Freestyle
21

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, traditional, summer, spring, fall, nut-free, gluten-free-dairy-free, low-carb, egg-free, real-food, kosher, instant-pot, wwfreestyle

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, traditional, summer, spring, fall, nut-free, gluten-free-dairy-free, low-carb, egg-free, real-food, kosher, instant-pot, wwfreestyle

9 Comments

Join the discussion

    1. Hi Lucy – Our cook from Frozen instructions allow you to cook the chicken pieces directly from frozen. The recipe calls for 5 minutes on saute, 15 minutes on manual and then do a natural pressure release for 5 minutes. I hope this helps! We have found the cook times from fresh vs. frozen are the same in the Instant Pot. ~OAMM

      Reply

    1. The saute is to begin the cooking process and reduce the amount of time for the frozen meal to come to pressure. That’s why it is not required for fresh meals. Hope that helps!

      Reply

  6. I wasn’t happy with this entree. Mine did not come out as beautifully coated as the photo above. The flavor was not as tasty. Tolerable at most.

    I used chicken breasts because that’s all I had available. So I only had to cook the breasts for 8mins. I did quick release and maybe that’s why the coating seemed caked on. It also wasn’t red. It was more of a brown coating. Not burnt, but not like glaze either.

    Could it be the type of honey I used or paprika? I used manuka honey. Should I have used smoked paprika?

    Reply

    1. There are many variables that come into play with why a recipe looks different for each person. You’ve probably noticed this as restaurants too – the pictures on the menu don’t look exactly like what you receive. The reason for this is the art of photography and really working/ playing around to achieve a desirable look. This recipe also has a grilling version found here and perhaps this is the color difference you are seeing in the picture. Manuka honey typically is a bit darker so that also could play a role. Regular paprika is what was used so you were correct in that. All that said – it sounds like you didn’t care for the flavor – so maybe this isn’t the best recipe for you? Everyone’s tastes are different but we’ve got thousands of other recipes to try!

      Reply