Name: Pressure Cooker Jalapeno Honey Chicken
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4 servings
Ingredients: 2 pounds Chicken Breast (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); 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

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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 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

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.

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.

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

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Here is your handy printable recipe:

Pressure Cooker Jalapeno Honey Chicken

5 from 4 votes

Print Pin Rate

Course: Dinner, Lunch, Main

Cuisine: American

Keyword: Jalapeno Honey Chicken

Prep Time: 15 minutes

Cook Time: 3 minutes

Pressure Release: 10 minutes

Total Time: 18 minutes

Servings: servings

Calories: 384kcal

Author: Jill

Ingredients

2 pounds Chicken Breast 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

US Customary - Metric

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.