Pressure Cooker Jalapeno Honey Chicken is bursting with sweet pickled jalapenos, tons of garlic and smothered in a thick honey glaze.
Pressure Cooker Jalapeno Honey Chicken
Pressure Cooker Jalapeno Honey Chicken
Pressure Cooker Jalapeno Honey Chicken is bursting with sweet picked jalapenos, tons of garlic and smothered in a thick honey glaze.
It is a perfect freezer meal and an easy make a head “dump” meal.
It is so easy to make in your Instant Pot, Mealty MultiPot or Pressure Cooker any night of the week.
Cast of Ingredients for Pressure Cooker Jalapeno Honey Chicken
Cast of Ingredients for Pressure Cooker Jalapeno Honey Chicken
Freezer Meal alert for this recipe!
If chicken is on sale, buy a bunch and divide them into dinner portions.
Use a FoodSaver Vacuum Sealing System and when you feel like Jalapeno Honey Chicken, take out a pouch the night before.
Whisk Vigorously
Grab a good whisk and vigorously mix up the marinade.
Ingredients to Pressure Cooker Jalapeno Honey Chicken.
- Lots of Jalapeño Peppers
- Distilled Vinegar
- Extra Virgin Olive Oil
- White Sugar
- Kosher Salt
- Black Pepper
- Oregano
- Lots of Garlic
- Honey
Minced Jalapenos
Essentially, this is how you make pickled Jalapenos.
So, while pickling the Jalapeños in the Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker the chicken cooks, at the same time as the Garlic Mashed Potatoes.
How to Make Pickled Jalapeños.
Whisk together ingredients for pickling.
Add the dressing to a pan with sliced jalapeños.
Boil it on the stove top and then cool down.
Store in jars and chill, until ready to use.
Marinate the Chicken Breasts
The longer the chicken marinates, the better.
It is a good time to work on the potatoes while the chicken is marinating.
If you soak the potatoes for 30 minutes, much of the starch will rinse away.
The potatoes will be much fluffier and tastier.
Dump Chicken with Pickled Jalapenos in Pot
What is a Dump and Push Recipe?
A dump and push recipe is a process of adding all the ingredients to the Instant Pot, Mealty MultiPot or Pressure Cooker and then setting the time.
There still may be some simmering after the cook time is up.
Dump and Push recipes are often good to package up for Freezer Meals.
Other Dump and Push Recipes for the Pressure Cooker.
- Pressure Cooker Balsamic Ginger Chicken
- Slow Cooker / Pressure Cooker Russian Chicken {Instant Pot}
- Pressure Cooker Friday Night Shabbos Brisket
- Pressure Cooker Salsa Lime Chicken Cilantro Lime Rice
- Pressure Cooker Italian Drip Beef French Dip
- Pressure Cooker Creamy Baked Ziti
Potatoes in Steamer Basket
If making potatoes at the same time, you will need to use a tall trivet.
This excellent steamer basket is wonderful for steaming food!
Add Honey and Simmer
While the liquid is reducing, you can make the Garlic Mashed Potatoes.
The honey will thicken the glaze and become a bit sticky.
You many want a sweeter glaze and if so, just add more honey.
Coat the Chicken with Glaze
The chicken will finish cooking once it returns to the pot and simmers with the honey.
Add more diced jalapeño if you like!
It will add a bit of crunch.
Pressure Cooker Jalapeno Honey Chicken with Mashed Potatoes
See my Pressure Cooker Mashed Potatoes recipe for how to mash potatoes, so they are not gummy.
Did you know that Yukon Gold potatoes do okay boiled in water, but Russets break a part and shouldn’t be boiled?
Both types of potatoes are perfect for steaming!
If you are watching carbs, try my Pressure Cooker Mashed Turmeric Cauliflower instead of potatoes.
For jalapeno lovers, try my Air Fryer Bacon Wrapped Chicken Jalapeño Poppers.
I hope you enjoy this recipe!
Kitchen Equipment and Essentials
- Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
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Here is your handy printable recipe:
Pressure Cooker Jalapeno Honey Chicken
Pressure Cooker Jalapeno Honey Chicken
Print Pin RateIngredients
- 2 pounds Chicken Breasts Boneless/Skinless boneless/skinless
- 6 Jalapeño Peppers seeds removed/chopped
- 2 Tablespoons Distilled White Vinegar
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon White Sugar
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Dried Oregano
- 4 cloves Fresh Garlic minced
- 1/4-1/2 cup Clover Honey
- 3 Scallions chopped, for garnish
Garlic Mashed Potatoes
- 2 pounds Potatoes , such as Yucon Gold or Russet, peeled/cubed
- 4 cloves Fresh Garlic (optional)
- 1/4 cup Butter
- 8 ounces Milk or Cream
- 2 teaspoons Sea Salt
Instructions
- In a medium mixing bowl, whisk together vinegar, olive oil, jalapeños, garlic, sugar, salt, pepper and oregano.
- Add chicken to marinade and toss to coat. Place chicken into the refrigerator for at least 30 minutes. (For a freezer meal, place chicken with marinade in freezer for another day.)
- Peel (or not) and cut potatoes into cubes. Place in a bowl of water and aside for 30 minutes.
- When ready to cook, dump chicken and marinade into pressure cooker cooking pot.
- Place trivet on top of chicken. Drain potatoes and place in steamer basket with garlic (if using) and place basket on top of trivet.
- Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
- Remove lid and place chicken on a plate. Select Sauté/Browning simmer for 5 minutes, or until liquid has reduced 50%.
- While liquid is reducing, mash potatoes and then add milk and mash. Add salt and mix through. Add butter and combine. Taste and adjust as needed.
- Stir in honey and return chicken to pot to coat. Simmer, about 2 minutes, or until glaze is thick.
- Plate chicken and drizzle glaze. Garnish with chopped scallions.
Notes
Nutrition
Pin this Pressure Cooker Jalapeno Honey Chicken
Instant Pot Jalapeno Honey Chicken w/Garlic Mashed Potatoes
How would I make just the chicken?
Oh my goodness… what a great recipe. I made it exactly as suggested, with the suggested cauliflower substitution (I made that recipe first, as I wasn’t sure if the timing would be correct to do it at the same time). Zero burn notice issues and no need for additional liquid/seasonings. I did this as lunch prep (splitting into 4 portions and adding a side of baby carrots- I use a HotLogic Mini oven to heat up my food at work). Thank you so much for this great recipe- it’s a keeper!
I am thrilled you enjoyed the recipe, Paula. Thank you. Jill
For the Jalapeno Honey Chicken, I cannot find an amount for the water for the marinate …
There is no water in the recipe. JIll
The pressure cooker needs water to cook the food and will display a burn notice if the chicken is in the pot without water/thin liquid is my understanding. Your instructions say to put the chicken in the insert and the trivet on top; how much water goes in the instant pot with the chicken on the bottom? Are you saying the 2 Tablespoons Distilled White Vinegar & 1 Tablespoon Extra Virgin Olive Oil is enough liquid to successfully cook chicken and potatoes? My IP manual says I need at least a cup of water for the appliance to work. I believe I have the same confusion with this recipe as the others asking about water quantity. Thanks
AMAZING!!!!!!!!!!!!
Thank you, Robin. I am glad you enjoyed this recipe. Jill
We loved this. I used bone in chicken thighs and 5 minutes under pressure.
I will be adding it to our regular menu.
Thank you, Liz. So glad you enjoyed! Jill
Hi, This looks delicious as I have honey bees and always looking for recipes to use my honey. Sorry, but I’m confused. In comments at top you say to boil jalapeno mixture, which I thought is how it’s “pickled”. But on recipe card, it just says to mix and add chicken to marinade. Does it not need to be boiled first? Thanks for all your wonderful recipes IP tips.
OMG….this recipe is the bomb!!!
I didn’t chop the peppers up like in the picture but did split lengthwise and removed the seeds and the flavor was so delicious and not hot in spice like I would have expected but oh so tasty. I’ll admit I was skeptical that there wasn’t as much liquid as I am accustomed to but it worked out and the chicken was very tender and tasty from the peppers. Filed this recipe under my “make again” folder as it is worthy of repeat performances. Thanks for sharing.
Thank you so much, Dale. Jill
Does pickling the jalapeños calm them down or are they still as spicy hot? Don’t want to undo the grandkids with sensitive palates!
They won’t be hot. Jill
No mention of how much water in this recipe for Chicken or potatoes.
I only mention ingredients used in the recipe. Jill
Thanks for sharing this delicious recipe