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.
Video (how to make Mustard Honey Chicken)
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!
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TOOLS YOU WILL NEED TO MAKE THIS RECIPE
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 those 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.
WEIGHT WATCHERS POINTS: 8 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN
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!
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Instant Pot Honey Mustard Chicken
Ingredients
- 6 chicken thighs with skin
- 1 tbsp olive oil
- salt and pepper to taste
- ½ cup water
- 2 cloves garlic minced
- ¼ cup honey
- 2 tbsp djion mustard
- 3 tbsp whole grain mustard
- 1 lbs baby new potatoes sliced in halves
- 3 carrots diced
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.
- Click 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 cook them well.
- If in the end, you feel like there’s too much liquid, you can reduce it down a little on the “saute” setting.
Annette
Thanks for this great recipe. I used what I had in, so squeezy garlic instead of cloves, and chicken breast halves rather than thighs. I added half a Knorr chicken stock cube and 225ml of water instead of the half cup of water. I cooked green veg separately. I sautéd the chicken then added the other ingredients and cooked in the IP on high for 8 mins then left it to NPR. The sauce needed thickening a little with cornflour. I’ll try making it with the baby potatoes next time but as I didn’t have them in, I served with quinoa and sunflower seeds (an Aldi pouch). It was absolutely delicious and will become a regular on the menu.
Diana
Annette, I’m so glad that you loved the recipe! Thank you for sharing your tweaks with me 🙂
Jess
Can I use frozen chicken? How would the recipe differ? I just got my IP and this looks like the first meal I wanna try!!!
Diana
Hi Jess, I’m not sure about frozen chicken as you have to brown the chicken well in this recipe. I would recommend thawing the chicken first. I hope that you enjoy!
Anita
How long would you cook bone in chicken breasts in this recipe?
Diana
Hi Anita, it depends on the size of the chicken breast that you’re using but 7-8 minutes should be enough.
Christina
Made it with breasts because I didn’t have thighs, and used 1/4 tsp garlic powder because I was out of cloves, and 5Tbps of dijon mustard because I didn’t have whole grain. Despite my alterations to the recipe, it turned out really good! Very flavourful. I’d definitely remake this recipe but with the correct ingredients.
Lisa
1/2C water doesn’t seem like enough. I have the 8qt will this recipient work as written or will I get a burn notice?
Diana
I test all of my recipes using the 6 quart. The 8 quart needs more liquid, so it might be a good idea to double the sauce ingredients (water, mustards, honey). I can’t guarantee the results though as I haven’t tried that myself. If you try it, please let me know how it turned out.
Julie
Chicken isn’t usually one of my favorite things to eat, but the flavor of this dish is outstanding. The sauce didn’t really thicken. I may have had a bit too much chicken broth because I was worried about the burn notice. Next time I’ll not worry because the chicken and veggies released plenty of moisture.
Nicole
I have made this twice now. So so delicious! Definitely recommend!
Lisa Eaton
This recipe is amazing, unbelievably quick, easy and tasty. A whole meal in one pot. The best thing I’ve made in my new instant pot so far
G Krahn
Really enjoyed this recipe. Only had regular mustard but it worked great. Thought maybe the
mini potatoes would be mushy but they were great! Definitely making again.
Annie
I usually have hard time browning the meat. Dob you turn on the saute mode for 10 mins without anything inside then put oil and chicken afterward?
Thanks
Diana
Hi Annie, that’s exactly what I do. Press on SAUTE and wait until you get the message HOT, then add the oil and the chicken. There’s a video that I recorded, you can check it out and see how I browned the chicken (I used a non-stick ceramic insert which works better but you can use the stainless steel too).
Judy Belker
I used boneless thighs, you could use a fork to cut, so tender. The vegetables turned out perfect too. I don’t think the sauce was as strong as the kind you purchase, it was really good
Madalyn
If I wanted to make this with boneless chicken breasts instead (I dont like thighs) how many pounds would I need? It sounds so good I want to make it!
Diana
Use 4-6 pieces, it depends on the size.
Ciara
I’m not too fond of honey mustard, what can I substitute for that?
Joe
What would you need to do to cook rice in the instant pot with this?
Diana
Here’s my recipe to cook rice in the Instant Pot http://littlesunnykitchen.com/instant-pot-basmati-rice/
Joe
What about at the same time though. The Chicken meal and the rice?
Diana
I think that cooking rice for 10 minutes is too long, so it might come out overcooked.
CarlaMae
I tried using chicken breast for this recipe and 1/2 c of premade honey mustard sauce but after i pressed the pressure cook setting, my IP display says food burn. Not quite sure if the substituted ingredients contributed to this problem. I deglazed the pot as instructed. In case tonight’s dinner will not work, can I use the slow cooker setting instead? How long should I set the timer?
Diana
Did you add any liquid? You need to add 1/3 cup of water to the pot.
Taylor
Chicken breasts are a dryer cut of meat that don’t produce as much moisture. If you’re using chicken breasts you would probably double (or a little less than double) the amount of water to deglaze. and maybe use chicken broth instead of water since you won’t get as much flavor from the skin
erin m. Burns
So tasty, even my picky 5 y/o ate it! He said the chicken helped him get through the potatoes and carrots! Smh….a night without whining about dinner is a good one. Thanks!
Sarabeth
Did you use boneless or bone in? I’m having a hard time telling what to use
Diana
I used bone in for this recipe but you can use boneless if you like.
Nicole
My store doesnt have whole grain mustard. Can I substitute for something else?
Diana
You can use yellow mustard, or dijon mustard instead. Whole grain mustard gives a lovely texture though.
Stephanie Acevedo
Stone ground could be a good substitute
Erica
Would not be okay to use actual honey mustard instead of the honey and Dijon mustard?
If so do you still recommend 5 Tablespoons?
Diana
Hi Erica, I haven’t tried pressure cooking honey mustard sauce so I can’t answer with certainty. If you try it, please report back.
Andrea
How can you tell if the chicken thighs are small, medium, or large? What weight does that correspond to? Thanks!
Ari
I fell in love with this recipe! Adding to my rotation of weekly meals.
Katie
Hubby and I loved it! Trying to find the best way to thicken the sauce though. Reducing on saute wasn’t quite enough. Perhaps a cornstarch slurry? Any other suggestions?
Diana
A cornstarch slurry would work great! If you try it, please let me know how did it turn out.
Randall
Could you put this in the crock pot? I would worry about the honey burning. 4 hours on high? 6 on low?
Jo Anne
How long after cooking can foods be kept warm in the IP, like this dish especially?
Diana
Up to 10 hours!
Troysmom
So easy and quick! Great recipe. I used boneless chicken breasts so time was 7 minutes. Perfect except my carrots were a little bit overcooked. Next time I’ll cut them bigger.
Christina Piccoli
This is a new recipe for me, but we’ve already made it 4 times. It’s so, so good! We skip the potatoes and carrots (although I”m sure they’re great) and eat it with rice instead. I can’t believe how good this is, especially considering how easy it is to make.
Kristin
How would you adjust cooking time for bone in?
Diana
I’d pressure cook for 10 minutes. Enjoy!
Kristin
Thank you! Trying this tomorrow for family who are visiting for the holidays and couldn’t find bone out skin on thighs to save my life!!!!
Amy
Looking to make this tonight with leg quarters. How long should I cook them? And would this work with quarters?
Paula Rowson
Absolutely amazing, clean plates all round! Will definitely be making this again.
MARY ANN BENDILY
will make this tonight, question What else do you eat with it,rice, or something else?
Diana
Rice, noodles, coleslaw. You can also add more steamed veg such as green beans, asparagus, broccoli… Enjoy!
Kelsey
Made this for dinner tonight and it was amazing! I had made a different honey mustard chicken in the past that my husband didn’t love, so when
I said I was making this he was less than thrilled haha but he said that this was great! I’ll definitely be making this again!
Diana
I’m glad to hear that! Thanks for the lovely comment.
Elaine
Made this for Sunday Dinner. It was delicious. Family stated I could make it anytime. I think I’ll love cooking with my instant pot.
Christine
Very good!! I like using chicken thighs in the IP and slow cooker! I might take the skin off next time though, just to cut back on the fat and to get more of the delicious sauce touch the chicken!
Jennifer Mitten
This is absolutely delicious and turns out perfectly every time!
Marlene Patricelli
Does this work the same for bone-in Thighs?
Diana
Adjust the cooking time to 10 minutes.
Court
Can you double the recipe ?? Ive gotta feed my hungry farmers. Just wondering if I double all the ingredients would it turn out?
Diana
Yes of course! 🙂
Sarah
What if they aren’t boneless? Should I adjust the cooking time?
Aimee
Made this last night, as written and it was truly amazing. Will definitely make again.
Crystal
Any cooking adjustments if I do this with chicken breasts?
Diana
If using large chicken breasts then I’d cook for 6 minutes on high pressure and then do a quick release. But make sure to brown the chicken first just like I did in the recipe.
K Ann Guinn
Thanks for this easy and so delicious Instant Pot recipe! We all loved it and I can almost make it by memory. I think someone shared it in an Instant Pot Fb group, and I’m so glad I saw it. It’s going in our regular rotation for sure!
Denise
Can you tell me how to adapt this for chicken drumsticks?
I made the recipe tonight and loved it, but want to know how I can make it different in the future if I need to.
Nicole
Can you use frozen chicken thighs? I forgot to take them out of the freezer!
Diana
Just increase the cooking time to 12 minutes.
Summer A
Made this tonight. Super delicious!! Thank you for the recipe. 😋😋 Bf and I devoured it.
Diana
So happy that you enjoyed it!
Courtney
How much water do you add for cooking?
Diana
1/2 cup of water. Scroll down to the recipe card and you’ll be able to see all amounts. Enjoy!
Melody
I made this tonight and it came out delicious.