Instant Pot Smoky Honey Chicken

Recipe From: Laura
Its 5:00 and the kids are asking the notable question…. “Whats for dinner, mom!?”   You forgot to thaw the meat {again} & theres no leftovers. Mmmm…. Sounds like it may be cold cereal for dinner. hahaha  But hold up! Laura's here to save the day!  :)   O. MY. HEART!  Check this recipe out!   Its seriously gotta be Thee. Best. Instant. Pot. Recipe. Ever!!  The honey smoked chicken is so flavorful, juicy & tender..... I'm talkin' bout taste--bud--happy--dance kind of goodness!!  Lol  J  Yes, THAT kind of amazingness!    Would ya believe It takes just 12 min. to cook with 10 min. release time!!  (Instant Pot super powers! – its a perfect ‘straight- from- the- freezer' recipe! )  But before ya break out those spices, go stock up on salsa verde cuz I guarantee this will be your new  go- to recipe! J  Even my pickiest child LOVED it & our dinner guests gave it a standing ovation, with everyone wanting seconds. J    We cooked up brown rice, added it to the luscious meat mixture with a dollop of sour cream, shredded cheese, garden fresh diced tomatoes, & avocado slices…..mmmmm…. then wrapped it into a warm tortilla for the yummiest tasting burrito you can possibly imagine!    You can also use the shredded chicken for salads, enchiladas, pulled chicken sandwiches, quesadillas, nachos, & tacos/or taco bowls.  Handy tip: Hand mixer or Kitchen Aid mixer is perfect for shredding the chicken quickly. 
If you don’t have an Instant pot, [ you’re missing out😉 ]  there are instructions included for the crock pot method.  A few things I am thinking of trying soon…… Since I love sauces, perhaps adding a lil’ [Or a lot} J  of  Creamy Cilantro Lime Ranch dressing to the burrito.  Then there's Herdez brand salsa verde that makes a roasted salsa version & also purchasing the highly recommended smoked paprika to see if that makes a difference.  Oh, the possibilities! 

  •  1 cup salsa verde  (tomatillo salsa)
  •  1/4 cup honey
  •  1/2 tablespoon liquid smoke (optional, but delicious)
  •  2 teaspoons chili powder
  •  1 teaspoon salt
  •  1 teaspoon dried oregano
  •  1 teaspoon cumin
  •  1 teaspoon garlic powder or 2-3 cloves, finely minced
  •  1/2 teaspoon smoked paprika
  •  1/4 teaspoon black pepper
  •  1/2 cup chopped fresh cilantro
  •  2-3 pounds boneless, skinless chicken breasts (about 3-4 chicken breasts, )
  1. Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.
  2. For the Instant Pot: Add the salsa verde mixture to the insert of the Instant Pot. Nestle the chicken into the sauce. Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.   One tip:  You may have to add 1/2 c water or chicken broth if the Instant Pot doesn't get up to pressure.
  3. For the Slow Cooker: Add the salsa verde mixture to the insert of a 5- or 6-quart slow cooker. Nestle the chicken into the sauce. Cover the slow cooker and cook on low for 6-7 hours. If the mixture starts to look dry during cooking, add 1/2 cup or so chicken broth to the slow cooker and continue cooking. Shred the chicken with two forks (right in the slow cooker). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.  Serve the chicken as desired.

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