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 currently use 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 them into cubes (you’ll have to reduce the cooking time), but I strongly recommend that you get bone-in skin-on thighs. You’ll get incredible flavors and the chicken will be juicy.
Start by selecting the SAUTE setting. 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 and with a wooden spoon remove any bits stuck to the bottom of the pot.
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.
Press 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.
Recipe Video
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!
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I hope that you love every recipe that you make! – Diana x
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Instant Pot Honey Mustard Chicken
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 ground mustard powder
- 1 pound (450g) baby potatoes sliced in halves
- 3 carrots peeled and sliced into 1-2 inch pieces
Equipment
- Instant Pot
Instructions
- Press on the SAUTE setting, then heat the oil, season the chicken thighs and brown them well. Start by chicken skin side down.
- Add water to deglaze the pot and with a wooden spoon remove any bits stuck to the bottom of the pot. Switch off the saute setting.
- Add the rest of the sauce ingredients; garlic, honey, and mustards. Followed by potatoes and 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 COOK on high, 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.
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.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Kristen says
I have russet and gold potatoes on hand. Have only used baby potatoes in the IP before. Any recommendation of which to try cutting into similar sized pieces and using in this recipe? Going to try this tonight with 2 chicken thighs and 1 bone in split chicken breast I have to use up!
Diana says
Hi Kristen, you can use either. I would definitely cut them up into smaller pieces. I hope that you enjoy this recipe!
Deanna Ochs says
Good and easy! This was my first time recipe using the Instapot. 5 stars.
Ryan says
Will this recipe work the same with boneless chicken thighs or chicken breasts?
Diana says
I would pressure cook for 6 minutes.
Lyn Senty says
I make this almost every Sunday. It’s a very easy recipe that I make and divide up for the week. Sometimes I finish off the sauce in the pot with a little slurry to thicken up the honey mustard juices. Yes very good!
Sean W. says
I love this recipe a lot! I keep having trouble with getting BURN signs and i have to take off the lid, stir, and restart over and over to get them cooked all the way. What am I doing wrong and how can I prevent this? I have already tried adding more water. Thanks!
Diana says
Hi Sean, this recipe was tested in a 6-quart Instant Pot. If you’re using an 8-quart, then you need to add more liquid. Does your Instant Pot do this with other recipes or is it just this one?
Lianna says
I have chicken legs that I want to use this recipe. They consist of the thigh and the drumstick. Should I bother trying it or would it not come out right? If so what should I do to adjust?
Thanks
Diana says
Hi Lianna, I would probably separate them. But if you want to use leg quarters, then I’d probably pressure cook them for 12-15 minutes depending on their size.
Amy says
Unique flavors and fall off the bone tender chicken made this a very enjoyable meal. And it’s so easy in the Instant Pot!
Diana says
So glad to hear that you enjoyed it, Amy!
Linda says
My husband and I really enjoyed this recipe.
Diana says
Awesome! So glad to hear that!
Luv2travel says
Made this for the second time. I added red onions and replaced potatoes with rutabaga. OMG recipe is so delicious. I follow Keto so I use sugar free honey…. this recipe is a keeper.