Instant Pot Harissa Honey Chicken (Freezer Pack + 1 Cup Broth = Saucy Magic)

Name: Instant Pot Harissa Honey Chicken (Freezer Pack + 1 Cup Broth = Saucy Magic)
Yield: servings
Ingredients: 1 package Freezer Friendly Harissa Honey Chicken (about 2 lb marinated chicken breasts); 1 cup low-sodium chicken broth; 2 Tbsp cornstarch, mixed with 2 Tbsp cold water (slurry) - add up to 1 Tbsp more cornstarch + water if you want a thicker sauce; Lemon wedges, chopped parsley or cilantro (optional, for serving); Cooked basmati rice, quinoa, or cauliflower rice (for bowls)

Instant Pot Harissa Honey Chicken made from a freezer pack + 1 cup broth. Pressure cook, then thicken with a cornstarch slurry for a glossy sauce—perfect weeknight dinner and meal prep chicken.

Jump to Recipe ↓

The Story

—# Instant Pot Harissa Honey Chicken

Freezer Pack + 1 Cup Broth = Saucy Magic

This Instant Pot Harissa Honey Chicken is the definition of low-effort, high-reward. Grab one package of my Freezer Friendly Harissa Honey Chicken, add 1 cup broth, and let the pressure cooker do its thing. You’ll get tender chicken and a glossy sauce that tastes like you fussed without actually fussing.

On those nights when I need pressure cooker chicken that’s fast, flavorful, and flexible, this is my move. It’s the perfect weeknight dinner because the flavor profile is that sweet-heat combo, spicy sweet chicken with citrusy warmth that works with rice, quinoa, or a crunchy salad.

We also level up the finish with a quick cornstarch slurry so the cooking liquid transforms into a silky, saucy chicken moment. It’s a keeper for meal prep chicken too: tomorrow’s lunch basically makes itself.

And bonus, it’s a naturally gluten free dinner and a solid high protein meal. Cozy, bold, and doable even on a “help, it’s already 6 pm” kind of night. Hello, 30 minute chicken energy.

You’ll Love This Recipe

When you’ve got a freezer pack ready to go, dinner becomes plug-and-play. A cup of broth prevents burn warnings and creates plenty of liquid to thicken into a shiny drizzle for your bowl.

Freezer-to-plate friendly (thawed or from frozen)
Pantry-simple: just add broth, cook, thicken
Flexible: serve over rice, quinoa, or veggies
Big flavor payoff thanks to harissa, honey, lemon, and smoky paprika

Variations & Substitutions

Use boneless chicken thighs instead of breasts if you prefer extra richness and the same timing, just check for 165°F. Want more heat? Add a teaspoon more harissa after cooking and whisk it into the sauce. Milder? Stir in a little extra honey or a squeeze of lemon to balance. If you love tang, the original lemon garlic marinade already brings it just add a spoonful of plain yogurt after thickening (off heat) for a creamy swirl. Serving low-carb? Spoon the chicken and sauce over cauliflower rice and roasted veggies.

Perfect Occasions & Moods

Great for “I didn’t plan” nights, casual dinners with friends, or Sunday batch cooking. It transitions from cozy weeknight dinner to impressive-but-easy weekend meal without changing a thing.

Cinematic close-up of Instant Pot Harissa Honey Chicken sliced over rice in a matte black bowl on dark slate, glossy harissa-honey sauce with lemon wedges and parsley

Smart Tips (Insider Notes)

Broth first, chicken second. Keeping thick sauce off the bottom reduces Burn warnings and keeps that saucy chicken silky.
Time matters. From frozen? Add those extra 4 minutes plus the 10-minute natural release, still fast enough for 30 minute chicken vibes.
Taste & tweak. Too spicy? Add a splash of broth or an extra teaspoon of honey. Want more smoky depth? Sprinkle a pinch of smoky paprika into the simmering sauce.
Batch like a pro. Double the freezer packs so you always have a freezer meal ready to roll. The Instant Pot won’t mind.

Ingredients

1 package Freezer Friendly Harissa Honey Chicken (about 2 lb marinated chicken breasts)
1 cup low-sodium chicken broth
2 Tbsp cornstarch, mixed with 2 Tbsp cold water (slurry) - add up to 1 Tbsp more cornstarch + water if you want a thicker sauce
Lemon wedges, chopped parsley or cilantro (optional, for serving)
Cooked basmati rice, quinoa, or cauliflower rice (for bowls)

Instructions

Add the liquid. Pour the broth into the Instant Pot (6–8 qt). Don’t skip this - liquid under the chicken helps prevent the Burn message.
Load the chicken. Place the marinated chicken (thawed or frozen block) on top of the broth. Do not stir.
Pressure cook. Seal and cook on High Pressure: 8 minutes (thawed) or 12 minutes (from frozen).
Natural release. Let pressure naturally release for 10 minutes, then quick release any remaining steam.
Check & rest. Transfer chicken to a plate; it should read 165°F. Tent loosely with foil.
Thicken the sauce. Set pot to Sauté. Bring cooking liquid to a simmer for 1–2 minutes. Stir in the cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp cold water). Simmer, stirring, 1–2 minutes until glossy. For a thicker finish, whisk in an additional 1 Tbsp slurry in small additions.
Finish & serve. Slice chicken, return to the pot, and spoon sauce over top. Serve over rice, quinoa, or cauliflower rice with herbs and lemon.

Made it? Show me.

Snap a pic and tag @CookingWithDade—I'd love to see your version. Don't forget to add #CookingWithDade so I can find it.