Instant Pot Honey Cilantro Chicken
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You are going to love this recipe for Instant Pot honey cilantro chicken. I have used the meat for tacos and quesadillas. However, it would also be delicious to use in burritos, enchiladas, taquitos, flautas, nachos, or on a salad.
It only takes 12 minutes to cook this chicken in the Instant Pot. You cook the chicken breasts in the pot along with some salsa verde, honey, liquid smoke, chili powder, salt, oregano, cumin, garlic, paprika, and pepper. It produces a flavorful chicken. It has that savory, along with the sweet from the honey.
Once the chicken is finished cooking, you can just shred it right there in the Instant Pot insert in the sauce. Once you shred it, you mix in some fresh cilantro. That cilantro just ups the level of flavor and adds a freshness to it.
If you don’t have an Instant Pot, no worries! You can still enjoy this wonderfully amazing chicken. You can also cook in the slow cooker. I have included the instructions on how to cook it for you. This isn’t a WW recipe, but the points were low enough for me on my WW Personal Points. The chicken is 3 points per serving. All the points come from the honey. Click here to find out your WW Personal Points for this recipe.
Ingredients for Instant Pot Honey Cilantro Chicken
- SALSA VERDE, TOMATILLO SALSA
- HONEY
- LIQUID SMOKE
- CHILI POWDER
- SALT
- DRIED OREGANO
- CUMIN
- GARLIC POWDER OR 2-3 CLOVES
- SMOKED PAPRIKA
- BLACK PEPPER
- BONELESS SKINLESS CHICKEN BREASTS
- FRESH CILANTRO
Instructions for Instant Pot Honey Cilantro Chicken
Add the salsa verde, honey, liquid smoke, chili powder, salt, oregano, cumin, garlic powder, smoked paprika, and black pepper to the insert of the Instant Pot. Whisk everything together until the sauce is well combined.
Add the chicken directly to the sauce, making sure it is well coated. Secure the lid on the Instant Pot and set it to cook on high pressure for 12 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, carefully do a quick release to let out any remaining pressure.
Open the lid and shred the chicken right in the Instant Pot using two forks. Stir in the fresh cilantro and mix everything together well before serving.
Frequently Asked Questions
Can I use chicken breasts or chicken thighs for this recipe?
Yes. Both boneless, skinless chicken breasts and chicken thighs work well in this recipe. Chicken thighs usually stay a little more tender and juicy, but chicken breasts are a great option too.
What does the liquid smoke do in this recipe?
The liquid smoke adds a subtle smoky flavor that gives the chicken extra depth. It is not overpowering, but it does help make the flavor more interesting.
Can I use fresh garlic instead of garlic powder?
Yes. Fresh minced garlic works great in place of garlic powder. It will give the sauce a slightly fresher, stronger garlic flavor.
Do I need to add extra liquid to the Instant Pot?
The salsa verde provides most of the liquid needed for pressure cooking. As long as you are using the amount called for in the recipe, it should be enough.
Can I make this recipe ahead of time?
Yes. This chicken works well for meal prep and can be made ahead of time. Store it in the refrigerator and reheat it when ready to serve.
How should I serve honey cilantro chicken?
It is delicious served in tacos, burritos, rice bowls, salads, nachos, or lettuce wraps. You can also serve it over rice with extra toppings like avocado, sour cream, or cheese.
Can I freeze the leftovers?
Yes. Let the chicken cool completely, then store it in an airtight freezer-safe container or bag for up to 2 to 3 months. Thaw in the refrigerator before reheating.
How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
What if my sauce seems too thin?
Once the chicken is shredded and stirred back into the sauce, it will usually thicken up some. If you want it thicker, you can turn the Instant Pot to sauté for a few minutes and let some of the liquid cook off.
Tips and Tricks
- Trim any large pieces of fat from the chicken before cooking, so the finished dish has a cleaner texture. This is especially helpful if you are using chicken thighs.
- Make sure the chicken is well coated in the sauce before sealing the Instant Pot. That helps all of the flavors soak into the meat as it cooks.
- Use a good-quality salsa verde since it is one of the main flavor components in the recipe. A salsa verde you already know you like will give you the best results.
- Do not skip the natural pressure release. Letting the pressure come down naturally for 10 minutes helps keep the chicken tender and juicy.
- Shred the chicken right in the Instant Pot so it can soak up all of that flavorful sauce. Stirring it back into the liquid makes every bite extra moist.
- Taste the chicken after shredding and adjust the seasoning if needed. A little extra salt, lime juice, or cilantro can really brighten the final dish.
FOR MORE RECIPES LIKE THIS, TRY:
- Mexican Shredded Beef
- Slow Cooker Chicken Tinga Tacos
- Cream Cheese Chicken Taquitos
- Instant Pot Mexican Casserole
Instant Pot Honey Cilantro Chicken
Real Mom Kitchen
Ingredients
- 1 cup salsa verde tomatillo salsa
- ¼ cup honey
- 1 Tbsp liquid smoke
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder or 2-3 cloves, finely minced
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2-3 lb boneless skinless chicken breasts (about 3-4 chicken breasts, more if using thin cut)
- ½ cup fresh cilantro chopped
Instructions
- Add the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper to the insert. Whisk together.
- Add the chicken into the sauce. Secure the lid and cook on high pressure for 12 minutes. Allow for a natural pressure release for 10 minutes. Then manually release any remaining pressure.
- Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro.
Notes
Nutrition
This recipe is adapted from Mel’s Kitchen Café.
