Instant Pot Spicy Honey Chicken - Traditional - Dump and Go Dinner
Marinated in a spicy honey sauce and then pressure cooked in minutes, this Instant Pot Spicy Honey Chicken is sure to become a must-have in your stash of favorite freezer meals. It doesn't get much easier than this!
Ingredients
- 1 pound quarter Chicken, Boneless Breasts
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- ¼ teaspoons Onion Powder
- ¼ teaspoons Coriander, Ground
- ½ teaspoons Salt
- ½ teaspoons Cumin
- 1 tablespoon Olive Oil
- ¼ cups Honey
- ½ tablespoons Apple Cider Vinegar
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. Add remaining ingredients on top of chicken.
- 6668692 Upgrade to a paid membership 71220 to unlock all instructions 96036
Upgrade to a paid membership to unlock all recipe instructions
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
- 3935922 Upgrade to a paid membership 50280 to unlock all instructions 70798
- 9381399 Upgrade to a paid membership 81180 to unlock all instructions 53045
- 2754188 Upgrade to a paid membership 60909 to unlock all instructions 42558
- 1851252 Upgrade to a paid membership 35090 to unlock all instructions 78973
- 9173119 Upgrade to a paid membership 32991 to unlock all instructions 10081
- 3112223 Upgrade to a paid membership 8370 to unlock all instructions 95564
Upgrade to a paid membership to unlock all recipe instructions
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 chicken in a gallon storage bag with remaining ingredients. Refrigerate for at least 30 minutes.
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Place chicken on trivet.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 ounces Amount Per Serving
- Calories
- 239
- Total Fat
- 7g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 83mg
- Sodium
- 299mg
- Total Carbohydrates
- 18g
- Fiber
- 0g
- Sugar
- 16g
- Protein
- 26g
- WW Freestyle
- 5
13 Comments
Join the discussionWhat is meant by ‘1 pound quarter chicken’? 1 and 1/4 pounds?
Jane, that’s a great question. It means – 1 lb of chicken that’s been cut in quarters. Enjoy!
Why are the cooking times the same for frozen and not-frozen?
That’s the science (magic ?) of the Instant Pot!
Why is the cooking length for frozen the same as fresh?
That’s the science (magic ?) of the Instant Pot!
Do you need to take chicken out of gallon bag first before cooking?
Yes, you would need to remove the chicken from the freezer bag 🙂
IF I switched to all thighs, would that alter the cooking time?
Thighs typically take a little longer to cook. I add about 3-5 minutes to my cooking time for thighs.
I cooked his meal from frozen just as the directions say and the chicken was still raw and frozen in the middle. What did I do wrong?
How do I convert this meal to one serving portions re cooking time?
Hi Judy, I would check out our 201 Instant Pot Post for making cooking substitutions with your Instant Pot.
Below are some of our recommendations for times based on servings.
Average Cooking Times*
1-2 Servings: 5-10 minutes
3-4 Servings: 10-20 minutes
5-6 Servings: 15-25 minutes
7-8 Servings: 25-35 minutes
To increase your serving size for every 2 servings add 2 – 5 minutes
To decrease your serving size for every 2 servings subtract 2 – 5 minutes.