Instant Pot Honey Mustard Chicken Recipe

Introduction

This Instant Pot Honey Mustard Chicken is an easy and flavorful one-pot meal. Tender chicken thighs cook perfectly with a sweet and tangy honey mustard sauce, paired with baby potatoes and carrots for a complete dinner.

Ingredients

• 6 chicken thighs, bone-in, skin-on
• 1 tablespoon oil (olive or vegetable)
• Salt and pepper to taste
• ½ cup water
• 2 cloves garlic, minced
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 3 tablespoons stone ground mustard (whole grain mustard, not powder)
• 1 pound (450g) baby potatoes, halved
• 3 carrots, peeled and sliced into 1-2 inch pieces

Instructions

1. Step 1: Press the SAUTE setting on the Instant Pot and heat the oil. Season the chicken thighs with salt and pepper, then brown them well, starting skin side down.
2. Step 2: Add water to deglaze the pot. Use a wooden spoon to scrape any browned bits off the bottom. Turn off the SAUTE setting.
3. Step 3: Add the minced garlic, honey, Dijon mustard, and stone ground mustard to the pot. Then add the potatoes and carrots on top.
4. Step 4: Season everything with additional salt and pepper as desired. Close the lid and set the valve to the sealing position.
5. Step 5: Select MANUAL or PRESSURE COOK on high pressure and cook for 8 minutes.
6. Step 6: When the cooking cycle finishes, use the quick release to release the steam. Carefully open the lid, garnish with chopped parsley if you like, and serve hot.

Tips & Variations

• For extra crispy skin, finish the chicken under the broiler for a few minutes after pressure cooking.
• Swap baby potatoes for sweet potatoes or use a mix of root vegetables for added flavor.
• If you prefer a thicker sauce, remove the chicken and vegetables, then simmer the sauce on SAUTE until slightly reduced.
• Add a splash of apple cider vinegar for an extra tangy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the chicken. Leftover sauce can be stirred into rice or vegetables for extra flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but reduce the pressure cooking time to 5-6 minutes to prevent overcooking and drying out.

Is it necessary to brown the chicken before pressure cooking?

Browning the chicken adds additional flavor and texture, but you can skip this step if you’re short on time. The dish will still turn out tasty.

Instant Pot Honey Mustard Chicken Recipe

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★★★★★

4.7 from 119 reviews

This Instant Pot Honey Mustard Chicken recipe features tender, juicy chicken thighs cooked in a flavorful honey mustard sauce with baby potatoes and carrots. The dish combines the sweetness of honey with the tang of Dijon and whole grain mustards, creating a delicious one-pot meal that’s quick and easy to prepare using the Instant Pot.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 6 chicken thighs, bone-in, skin-on
• 1 tablespoon olive or vegetable oil
• Salt and pepper to taste

Sauce

• 2 cloves garlic, minced
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 3 tablespoons stone ground mustard (whole grain mustard, NOT mustard powder)

Vegetables

• 1 pound (450g) baby potatoes, sliced in halves
• 3 carrots, peeled and sliced into 1–2 inch pieces
• ½ cup water

Instructions

1. Sauté the chicken: Press the SAUTE setting on your Instant Pot and heat the oil. Season the chicken thighs with salt and pepper and brown them well, beginning skin side down to render the fat and get a golden crust.
2. Deglaze the pot: Add ½ cup water to the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This prevents burning during pressure cooking. Then switch off the SAUTE mode.
3. Add the sauce and vegetables: Pour in the minced garlic, honey, Dijon mustard, and stone ground mustard. Stir to combine the sauce. Add the halved baby potatoes and sliced carrots on top. Season with more salt and pepper as needed.
4. Pressure cook: Secure the lid on the Instant Pot and set the valve to the sealing position. Press MANUAL or PRESSURE COOK on high pressure and cook for 8 minutes.
5. Release pressure and serve: When cooking completes, perform a quick release of the pressure by carefully turning the valve to venting. Open the lid, garnish with chopped parsley, and serve the honey mustard chicken with the vegetables.

Notes

• Using bone-in, skin-on chicken thighs adds flavor and keeps the meat juicy.
• Make sure to deglaze the pot properly to avoid the burn warning on your Instant Pot.
• You can substitute baby potatoes with fingerlings or small red potatoes.
• Stone ground mustard adds texture and flavor; avoid using mustard powder for this recipe.
• If you prefer, use vegetable oil instead of olive oil for higher smoke point during searing.
• The total cooking time may vary slightly depending on your Instant Pot model.

Keywords: Instant Pot chicken, Honey mustard chicken, one pot meal, easy dinner, pressure cooker chicken, chicken with potatoes and carrots