This Instant Pot honey mustard chicken is so simple, made with ingredients that you probably already have in your kitchen, and perfect to make on the busiest weeknights!
I’m one of these people that try to eat homecooked food as much as possible. Both my husband and I love cooking and eat in all the time, except for times when we really want to go out for a nice dinner or want to check out a newly opened restaurant in town.
Meal prep makes it easier for us to stay on track, and eat healthy meals at home. But sometimes, things get in the way and I get tired of cooking
IP recipes are a life changer! You guys have no idea how much do I love my Instant Pot, and honestly, I don’t know what I would do without it!
So this Instant Pot honey mustard chicken is a great example. Easy and quick recipe, very simple ingredients, healthy and tastes amazing!
Recommended Tools
- An Instant Pot. I have this Instant Pot, it’s my favorite!
- I love these stainless steel measuring cups and use them every time I cook, as well as these measuring spoons.
How to Make Instant Pot Honey Mustard Chicken
For this recipe, you can use a skinless chicken breast and cut it into cubes (you’ll have to reduce the cooking time), but I strongly recommend that you get boneless thighs with skin. You’ll get incredible flavors and the chicken will be juicy.
Start by clicking on the “saute” mode for 10 minutes. Heat vegetable oil, season the chicken thighs and brown them. The chicken will release juices as it cooks and this will be used for the sauce.
Add water to “deglaze” the pan (you can skip this step), then add the rest of the sauce ingredients. Garlic, honey, and mustards.
Throw in the potatoes and the carrots. I use new baby potatoes, but regular potatoes can work if diced to smaller chunks.
Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position.
Click on manual or pressure cooking, high pressure, and cook for 6 minutes.
When the cooking is finished, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.
Video Tutorial
More Great Instant Pot Recipes
- Instant Pot chicken wings
- Instant Pot hibachi steak
- Instant Pot fajita rice
- Instant Pot steak fajitas
- Instant Pot chicken fajitas
Or check out my Instant Pot recipe collection!
Subscribe to my Newsletter, and follow me on Facebook, Instagram, and Pinterest for more tasty recipes!
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
Instant Pot Honey Mustard Chicken
Ingredients
- 6 chicken thighs skin-on
- 1 tablespoon olive oil
- salt and pepper to taste
- ½ cup water
- 2 cloves garlic minced
- ¼ cup honey
- 2 tablespoons dijon mustard
- 3 tablespoons whole grain mustard
- 1 pound (450g) baby potatoes sliced in halves
- 3 carrots peeled and sliced into 1-2 inch pieces
Instructions
- Start by clicking on the "saute" mode for 10 minutes. Heat vegetable oil, season the chicken thighs and brown them well. Start by chicken skin side down.
- Add water to "deglaze" the pan, then add the rest of the sauce ingredients. Garlic, honey, and mustards.
- Throw in the potatoes and the carrots.
- Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position.
- Press on manual or pressure cooking, high pressure, and cook for 8 minutes.
- When the cooking is finished, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.
Video
Notes
- The cooking time depends on the size of the chicken thighs that you’re using. With smaller boneless thighs, pressure cook on high for 6 minutes. Medium size, 8 minutes. And large thighs will need around 10 minutes (in this case, don’t cut your potatoes too small as they can start falling apart). This also depends on how long you cook the chicken on saute, we tend to brown them very well.
- If in the end, you feel like there’s too much liquid, you can reduce it down a little on the SAUTE setting.
Amanda
It was delicious, simple and healthy. I can definitely see myself making this on rotation. I would just recommend to add less water if you’re not using 6 chicken thighs and I will add more than 3 carrots next time.
Anna
I made this with what I had tonight, and agree with another reviewer that the skin in a pressure cooker doesn’t need to be there. I’m not sure at this point that I can air fry the skins to crisp. However, the flavor is wonderful. Used a cornstarch slurry and sauteed to thicken the sauce. I think I’d do it again with boneless skinless thighs. Definitely worth a second go round! Thank you!
Diana
I never comment but this time i had to. It was delicious!! Loved it just as it is! Where I live honey mustard is not a popular flavor but I love it and had to try doing it myself. Awesome!!
MJ
I like to try IP recipes “as-is” first. This one has great bones! I think it needs some acid and herb. Definitely will try it again, probably with some lemon and thyme (maybe wine). But as-is it was a delicious and fast weeknight dinner!
Heather
Whole grain mustard? What is that?
Diana
This is the one that I use https://amzn.to/3gn8dtn
Carolyn Millsop [email protected]
I made this with chicken drumsticks. It was very tasty. Having ut again tonight.