Recipes / Dinner

Instant Pot Sweet and Tangy BBQ Chicken - Traditional - Dump and Go Dinner

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Instant Pot Sweet and Tangy BBQ Chicken - Traditional - Dump and Go Dinner

Mindy
The Cook
4 Servings
10 Ingredients
2 Comments

Nestled up to some fresh spring veggies, this Instant Pot Sweet and Tangy BBQ Chicken not only highlights an amazing marinade but also how tasty easy freezer recipes can be.

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4 Servings
10 Ingredients
2 Comments

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • ½ cups Applesauce
  • 1 cup Ketchup
  • ¼ cups Maple Syrup
  • ¼ cups dice Strawberries
  • 1 tablespoon Balsamic Vinegar
  • ½ tablespoons mince Chipotle Peppers in Adobo Sauce
  • 1 teaspoon Soy Sauce
Serving Day Ingredients
  • ¼ cups Water
  • 2 teaspoons Cornstarch

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. Divide chicken between indicated number of round freezer containers.
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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. Place chicken breasts in a bowl.
  3. Combine applesauce, ketchup, maple syrup, strawberries, balsamic vinegar, chipotle peppers, soy sauce and water in a bowl. Pour on top of chicken.
  4. If time allows, let marinate in the refrigerator for an hour.
  5. Place contents from bowl in the Instant Pot. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 20 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Remove chicken from Instant Pot and set to saute. Whisk cornstarch constantly as you add to bbq sauce and let thicken for a few minutes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 ounces
Amount Per Serving
Calories
407
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
166mg
Sodium
718mg
Total Carbohydrates
35g
Fiber
1g
Sugar
28g
Protein
52g
WW Freestyle
7

Categories

shellfish-free, fish-free, traditional, summer, spring, fall, winter, nut-free, egg-free, dairy-free, kosher, kid-friendly, instant-pot

Categories

shellfish-free, fish-free, traditional, summer, spring, fall, winter, nut-free, egg-free, dairy-free, kosher, kid-friendly, instant-pot

2 Comments

Join the discussion

  1. Can you tell me approximately how much each chicken breast you use weighs. Since 1/4 of a 8 oz breast and a 16 oz breast would make a difference in cooking time.

    Reply

    1. 1 serving = ~5 oz. If 2 lbs is listed then yes, about 8 oz; however, chicken breasts vary so much we list in lbs. If you have chicken breasts that each weigh 1 lb each you can simply cut them into smaller portions.

      Reply