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by Robin
There is so much to love about Instant Pot Dump Recipes!!! Have you discovered them yet? So good for so many reasons: super low prep, ready in minutes and, if you choose well, they’re delicious.
We’ve happily added this savoury new recipe to our collection of No Prep Instant Pot recipes.
What’s particularly wonderful about this Honey Instant Pot Teriyaki Chicken recipe is that you cook the chicken breasts from FROZEN! What a time saver! That means – you don’t need to plan ahead – just pull those frozen breasts right from the freezer, dump in the simple ingredients and 30 minutes later you’ve got a fabulous meal. YES!
Recently we created a whole collection of recipes just like this one – Instant Pot Frozen Chicken Recipes – starting from frozen for the win!
This meal is quite versatile too. You can serve it on top of rice or noodles, of course, but it also makes for a great sandwich filling or salad topping.
Without further ado – here’s the recipe…
Honey Instant Pot Teriyaki Chicken Recipe (from frozen!)
Pour honey and mix until everything is well incorporated and chicken is coated with sauce.
Close the Instant Pot and close the valve.
Cook on high pressure for 20 minutes.
Manually release steam and open the lid.
Set Instant Pot to saute and sprinkle chicken with cornstarch.
Mix and let the sauce thicken around 5 minutes.
Sprinkle with diced green onion on top.
Instant Pot Honey Teriyaki Chicken (a Dump Recipe with FROZEN Chicken Breasts!)
This Instant Pot Honey Teriyaki Chicken is delicious and super easy to make! Best of all? You can start directly with frozen chicken, so even if you forgot to take it out o the freezer you can have a hot meal ready in less than 30 minutes.
Serve it over noodles or rice, use it to fill sandwiches or as a salad topping.
Ingredients
- 2 Chicken breasts, frozen
- ½ cup low salt soy sauce
- ⅓ cup chicken broth
- 1 tsp garlic powder
- ⅓ cup rice vinegar
- 1 Tbsp sesame oil
- ½ tsp ginger
- ½ tsp paprika
- ½ cup honey
- 3 Tbsp cornstarch
- Green onion, diced (to taste)
Instructions
- Place frozen chicken breasts in the Instant Pot. Add soy sauce, chicken broth, garlic powder, rice vinegar, sesame oil, ginger and paprika. Pour honey and mix until everything is well incorporated and chicken is coated with sauce.
- Close the Instant Pot and close the valve. Cook on high pressure for 20 minutes. Manually release steam and open the lid.
- Using 2 forks roughly shred the chicken. Set Instant Pot to saute and sprinkle chicken with cornstarch. Mix and let the sauce thicken around 5 minutes.
- Serve on rice or noodles or in sandwiches. Sprinkle with diced green onion on top.
Nutrition Information:
Yield: 3 Serving Size: 1/3Amount Per Serving: Calories: 409Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 2501mgCarbohydrates: 57gFiber: 1gSugar: 47gProtein: 29g
You can’t beat Instant Pot Dump Recipes for speedy meals – and especially Instant Pot Frozen Chicken Recipes and Recipes for Frozen Meats in Instant Pot – and we’ve shared lots of our own creations:
- Instant Pot Lemon Chicken with Garlic from FROZEN chicken
- Delicious & Easy Mexican Instant Pot Chicken Tacos from frozen
- Quick Tender Ribs in the Instant Pot
- Instant Pot Korean Beef
- Instant Pot BBQ Whole Chicken
- “Crack” Cream Cheese Chicken Chili Instant Pot Recipe
- Beer Brisket Instant Pot
- Instant Pot Frozen Chicken Recipes
Porsche
Monday 20th of November 2023
I have made this recipe numerous times and it is a family favorite (even for my toddlers!), but I am wondering how it would taste if I subbed Swerve (or an alt sweetener) for the honey. My MIL is keto and coming tomorrow for dinner so I’m trying to make this but altered for her. Anyway, thanks, for such a wonderful recipe!
Robin & Ed Hicken
Wednesday 22nd of November 2023
I'm so glad your family loves our recipe, Porsche!!! I'm afraid I'm not familiar with swerve - let me know how it works if you end up trying it! :)
Grandma Sue
Wednesday 12th of July 2023
My whole family (3 generations!) loves your IP Beefaroni recipe, so I decided to make this Teriyaki Chicken recipe tonight. It's cooking right now...can't wait! Since we have a number of food allergies, including gluten, I used tamari instead of soy sauce - I hope it's not too salty. Will be serving over steamed rice, so that should help balance it out. I also look forward to trying out some of your other IP Dump recipes in the future!
Robin & Ed Hicken
Tuesday 18th of July 2023
Thanks, Sue! Glad your family loves that recipe. Make sure you use low salt soy sauce - people have been missing that and it's pretty essential. If you don't have any you can add half regular soy sauce and make up the rest of the volume with water. :)
Grace
Friday 26th of May 2023
Worked perfectly! And I doubled the recipe and it took the same amount of time to cook. Found it worked better if I pulled out the chicken to shred and thickened the sauce with cornflour mixed with some water then added the chicken back in.
Sierra
Monday 22nd of May 2023
Way too salty! Which is saying a lot for me because i love salt , i would definitely use low sodium soy sauce , i couldn’t even eat it ):
Robin & Ed Hicken
Tuesday 23rd of May 2023
Hi Sierra - the recipe actually calls for low salt soy sauce.
Julia
Monday 20th of February 2023
How do you get such a dark sauce? Mine always is light brown? First instapot recipe, and the flavor seems nice. Haven't eaten it yet, so we'll see if it's a hit.
frugalfamilytimes
Thursday 23rd of February 2023
Hi Julia - Its the soy sauce that gives it such a dark brown colour. Hope you liked it! :)