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 home-cooked meals as much as possible. Both my husband and I love cooking and eat in most of 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
Instant Pot dinners 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!
And 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.
Have made this a few times – making it again tonight! A very simple recipe but it has such great flavors. All 9 of our family members enjoy it, kids included. Great recipe to have on a regular rotation.
Kirsten
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 recommend that you get bone-in skin-on thighs for more flavor. You’ll get incredible flavors and the chicken will be juicy.
Start by selecting the SAUTE setting. Heat the 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!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Honey Mustard Chicken
Recipe Video
Equipment
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.
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 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
Ciara says
I’m not too fond of honey mustard, what can I substitute for that?
C says
Are you kidding me? 🤣
Joe says
What would you need to do to cook rice in the instant pot with this?
Diana says
Here’s my recipe to cook rice in the Instant Pot http://littlesunnykitchen.com/instant-pot-basmati-rice/
Joe says
What about at the same time though. The Chicken meal and the rice?
Diana says
I think that cooking rice for 10 minutes is too long, so it might come out overcooked.
CarlaMae says
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 says
Did you add any liquid? You need to add 1/3 cup of water to the pot.
Taylor says
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 says
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 says
Did you use boneless or bone in? I’m having a hard time telling what to use
Diana says
I used bone in for this recipe but you can use boneless if you like.
Nicole says
My store doesnt have whole grain mustard. Can I substitute for something else?
Diana says
You can use yellow mustard, or dijon mustard instead. Whole grain mustard gives a lovely texture though.
Stephanie Acevedo says
Stone ground could be a good substitute
Erica says
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 says
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.