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

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 1/2 cups Applesauce
  • 1 cup Ketchup
  • 1/4 cups Maple Syrup
  • 1/4 cups dice Strawberries
  • 1 tablespoon Balsamic Vinegar
  • 1/2 tablespoons mince Chipotle Peppers in Adobo Sauce
  • 1 teaspoon Soy Sauce

Serving Day Ingredients

  • 1/4 cups Water
  • 2 teaspoons Cornstarch

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 407 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 718mg Sodium
  • 35g Total Carb
  • 1g Fiber
  • 28g Total Sugars (Includes 22g Added Sugars)
  • 52g Protein
  • 7 WW Freestyle

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.

Freeze For Later Cooking 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?

  1. Divide chicken between indicated number of round freezer containers.
  2. Divide applesauce, ketchup, maple syrup, strawberries, balsamic vinegar, chipotle pepper and soy sauce among containers.
  3. Seal, label and freeze.

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.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents and water. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 20 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. 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.

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