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    Home » Instant Pot » Instant Pot Honey Mustard Chicken

    Instant Pot Honey Mustard Chicken

    Published on June 17, 2019 | updated on January 3, 2021 by Diana

    Jump to Recipe

    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! 

    Honey mustard chicken with baby potatoes and carrots, and grainy mustard

    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.

    You know the feeling when you just want to get a takeaway and eat in front of the TV? Sometimes that becomes an excuse to eat lots of junk food and can happen a few times a week. So to avoid that, I started experimenting with really easy recipes that I can make in my Instant Pot.

    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!

    Instant Pot Honey Mustard Chicken
    Table of Contents hide
    1 Recommended Tools
    2 How to Make Instant Pot Honey Mustard Chicken
    3 Recipe Video
    4 More Great Instant Pot Recipes
    5 Instant Pot Honey Mustard Chicken

    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.

    brown chicken in instant pot

    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.

    Honey Mustard Chicken

    Throw in the potatoes and the carrots. I use new baby potatoes, but regular potatoes can work if diced to smaller chunks.

    Instant Pot Honey Mustard Chicken

    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.

    Instant Pot Honey Mustard Chicken

    When the cooking is finished, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.

    Recipe Video

    https://www.youtube.com/watch?v=_7NVLQwyOlg

    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 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

    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! 
    4.99 from 113 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: International
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 6
    Calories: 258kcal
    Author: Diana

    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

    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.

    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.

    Nutrition

    Calories: 258kcal | Carbohydrates: 27g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 231mg | Potassium: 677mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5120IU | Vitamin C: 10.7mg | Calcium: 48mg | Iron: 3.5mg
    Did you make a recipe?Tag @littlesunnykitchen or hashtag it #littlesunnykitchen!

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    1. Ryan

      April 11, 2021 at 5:45 pm

      Will this recipe work the same with boneless chicken thighs or chicken breasts?

      Reply
      • Diana

        April 11, 2021 at 6:08 pm

        I would pressure cook for 6 minutes.

        Reply
    2. Lyn Senty

      March 29, 2021 at 4:12 am

      5 stars
      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!

      Reply
    3. Sean W.

      March 16, 2021 at 3:00 am

      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!

      Reply
      • Diana

        March 17, 2021 at 8:46 am

        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?

        Reply
    4. Lianna

      March 10, 2021 at 3:05 pm

      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

      Reply
      • Diana

        March 10, 2021 at 3:41 pm

        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.

        Reply
    5. Amy

      March 02, 2021 at 3:21 am

      5 stars
      Unique flavors and fall off the bone tender chicken made this a very enjoyable meal. And it’s so easy in the Instant Pot!

      Reply
      • Diana

        March 02, 2021 at 12:18 pm

        So glad to hear that you enjoyed it, Amy!

        Reply
    6. Linda

      March 01, 2021 at 2:27 am

      5 stars
      My husband and I really enjoyed this recipe.

      Reply
      • Diana

        March 01, 2021 at 3:16 am

        Awesome! So glad to hear that!

        Reply
    7. Luv2travel

      February 12, 2021 at 12:33 am

      5 stars
      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.

      Reply
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    Hello and welcome to Little Sunny Kitchen! I'm Diana and I love cooking with fresh, and seasonal ingredients. I'm a trained chef, food blogger, and photographer. More about me!

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