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Instant Pot Honey Adobo Chicken with potatoes on a white plate
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5 from 2 votes

Instant Pot Honey Adobo Chicken

The sauce for Instant Pot Honey Adobo Chicken is spicy, smoky, and sweet. Served over crispy potatoes, this easy meal cooks in the Instant Pot on 6 minutes high pressure. Add your favorite toppings like sliced avocados or a dollop of creamy sour cream.
Prep Time10 mins
Cook Time4 mins
Natural Release10 mins
Course: Main Dish
Cuisine: Mexican
Keyword: easy chicken recipe, instant pot, Mexican, pot-in-pot, spicy chicken
Servings: 4
Calories: 386kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00

Equipment

  • 6-quart Instant Pot / pressure cooker
  • Pressure cooker-safe metal trivet and bowl

Ingredients

Chicken and Sauce

  • 1/2 cup Vegetable or Chicken Stock
  • 3 Tbsp Tomato Paste
  • 3 Tbsp Adobo Sauce (from a can of chipotles in adobo)
  • 2 Tbsp Honey
  • 3 cloves Garlic, chopped
  • 2 tsp Paprika
  • 1 1/2 lbs Boneless, Skinless Chicken Breast, chopped into cubes
  • 2 tsp Lemon Juice

Pot-in-Pot Potatoes

  • 1 lb Potatoes, rinsed and scrubbed (use any small variety like fingerling, baby, or new potatoes)
  • 1/4 cup Water
  • 1 Tbsp Cooking Oil (I typically use avocado or grapeseed oil for cooking)

For Serving (optional)

  • Avocado
  • Sour Cream
  • Chopped Green Onions / Scallions

Instructions

  • In the bowl of the Instant Pot, combine all of the ingredients for Chicken and Sauce (except lemon juice) - stock, tomato paste, adobo sauce, honey, garlic, paprika, and chicken. (Note: If you don't want to add the pot-in-pot potatoes, skip ahead to Step #4.)
  • Top the chicken and sauce with a 2” rack then with a 7-cup glass bowl. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
  • Fill the bowl with potatoes and water.
  • Close and lock the lid.
  • Set the steam valve to Sealing.
  • Cook on manual / high pressure for 6 minutes.
  • When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
  • Manually release any remaining pressure.
  • Carefully remove the bowl of potatoes and set aside to cool.
  • To chicken and sauce, add lemon juice. Taste sauce and season with some additional salt and pepper, if needed. Place the lid back on the Instant Pot to keep the chicken and sauce warm while you finish the potatoes.
  • Slice the potatoes in half.
  • Heat a large skillet over medium heat. Add oil and then halved potatoes. Saute potatoes, letting them brown slightly on each side until deep golden brown and very tender, 8 to 10 minutes total. Season potatoes with some salt as they cook.
  • Serve chicken and sauce over potatoes. Serve with avocado, sour cream, and / or green onions.

Notes

Optional Pot-in-Pot Potatoes - Feel free to skip the pot-in-pot potatoes here. Just skip over the steps to add the trivet, bowl, and potatoes. Follow all other directions (including cook time) as written.
Chipotles in Adobo - Look for these in a can in the international aisle of the grocery store. Usually the cans contain larger pieces of chipotle peppers surrounded by a smoky, spicy red sauce. For this recipe just use the sauce. You can freeze any leftover chipotle peppers and sauce (this works especially well if you freeze them in an ice cube tray). These smoky, spicy peppers are great stirred into soups, taco meat, or Latin-style sauces.

Nutrition

Calories: 386kcal | Carbohydrates: 30g | Protein: 41g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 2664mg | Potassium: 1308mg | Fiber: 4g | Sugar: 11g | Vitamin A: 756IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 5mg