A family-friendly creamy mustard chicken dinner made in the Instant Pot! This quick and easy meal is so comforting made with big flavors! Cream, mustard, tender and juicy chicken, and spinach for extra flavor and color. This dish will become a family favorite for sure!
We LOVE quick and easy chicken dinners made in the Instant Pot, there are so many things that you can make in your Instant Pot but if you have a family with picky eaters it can be challenging sometimes.
When I cook for kids, I often go for creamy sauces and stay away from very spicy dishes. This Instant Pot Tuscan chicken recipe is loved by my whole family, even the little ones! In fact, it’s one of the most popular recipes on my blog with tons of great reviews all over social media.
And this Instant Pot creamy chicken with mushrooms is another favorite, it’s so creamy, and the chicken turns out so juicy and tender. Exactly what kids love!
I recently started making this Dijon mustard chicken for a change, and honestly, it’s a winner! Often requested by adults and kids in my family! So here I am sharing my recipe with you.
Dijon Mustard Chicken Recipe
This recipe is so simple and easy, but make sure that you read the directions before you start.
The Ingredients
- Chicken – You can use skinless boneless chicken thighs or breasts. If using very thick chicken breasts, I recommend that you slice them in half to make thinner cutlets.
- Cream – Use heavy cream or whipping cream.
- Mustard – You can either use a combination of dijon mustard and whole grain mustard, or just dijon mustard like I did here.
- Liquid – Chicken or vegetable stock, or dry white wine. To deglaze and for the Instant Pot to come to pressure (1/2 cup is enough if you’re using a 6 quart Instant Pot).
- Oil, butter, onion, garlic, thyme, salt, and pepper.
- Baby spinach leaves.
The Directions
This is very easy, and requires just a few steps.
- On the Instant Pot, press on SAUTE then add oil and melt the butter.
- When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it’s browned, flip and cook for 2 more minutes.
- Remove the chicken onto a plate and set aside.
- Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.
- Deglaze the pot with the stock, and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
- Add the mustard, and put the chicken back in.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Remove the chicken onto a plate and set aside.
- Press on SAUTE, and as the sauce starts simmering add cream and parmesan. Whisk until well combined and allow it to reduce a little (to your desired consistency).
- Add the spinach leaves, and let them wilt. Add the chicken back in, spoon the sauce over the chicken and serve!
What to Serve With?
Serve this Instant Pot Mustard chicken with mashed potatoes, pasta, rice, or steamed vegetables. Garnish with chopped fresh herbs, and extra parmesan cheese if desired.
For a low-carb option, serve with cauliflower rice.
Top Tips
- You can use chicken breasts instead of chicken thighs in this recipe. Keep the cooking time the same.
- Browning the chicken is strongly recommended.
- Remember, by browning the chicken you should only aim to let it cook halfway as it will continue cooking while it’s pressure-cooked.
- This recipe makes a lot of sauce, but if you would like to double it then double all of the sauce ingredients including the mustard. You can use leftover sauce to spoon over steamed or grilled vegetables.
Recommended Tools
- An Instant Pot – this is the Instant Pot that I own and love!
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- Spatula – I use this heat resistant spatula for cooking, it’s so convenient and does not damage my pots and pans
- Kitchen tongs – I use these tongs to flip the chicken.
Other Recipes You will Love: This Instant Pot Honey Mustard Chicken It’s to die for! And this Instant Pot Honey Chicken Thighs is so good, and makes a complete meal as it contains potatoes and green beans.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Creamy Mustard Chicken
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds chicken thighs boneless and skinless, Note 1
- salt and pepper
- 1 onion finely diced
- 4 cloves garlic minced
- ½ cup vegetable or chicken stock or dry white wine
- 1 teaspoon dried thyme
- 3 tablespoons dijon mustard
- 1 cup heavy whipping cream
- ½ cup parmesan cheese
- 2 cups baby spinach leaves
Instructions
- On the Instant Pot, press on SAUTE then add oil and melt the butter. Season the chicken with salt and pepper.
- When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it’s browned, flip and cook for 2 more minutes.
- Remove the chicken onto a plate and set aside.
- Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.
- Deglaze the pot with the stock, and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
- Add the thyme, mustard, and put the chicken back in.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Remove the chicken onto a plate and set aside.
- Press on SAUTE, and as the sauce starts simmering add cream and parmesan. Whisk until well combined and allow it to reduce a little (to your desired consistency).
- Add the spinach leaves, and let them wilt. Add the chicken back in, spoon the sauce over the chicken and serve!
Notes:
- You can use chicken breasts instead of chicken thighs in this recipe. Keep the cooking time the same.
- Browning the chicken is recommended.
- Remember, by browning the chicken you should only aim to let it cook halfway as it will continue cooking while it’s pressure-cooked.
- This recipe makes a lot of sauce, but if you would like to double it then double all of the sauce ingredients including the mustard. You can use leftover sauce to spoon over steamed or grilled vegetables.
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
Nicole says
Can this be used as crockpot recipe instead of instant pot? Would you just make the sauce and add it all in ?
Diane says
Amazing!! New to instant pot, the recipes I have used on different sites to date have been a disaster. It put me off using my instant pot and for the last several months shoved in the utility room out of the way. I decided to try this recipe as a last ditch before getting tried of my instant pot. Wow!! Although not vegetarian, I used Green Vie Parveggio as an alternative, free from dairy, gluten, soya, lactose and palm oil. This recipe is easy to follow and bursting with flavors. Looking forward to trying more recipes from this collection 🥰.
Geekytaitai says
I made this recipe exactly as written, and it was so delicious!
Hayley says
Do you use grated or shredded parmesan?
Sue Benson says
Fabulous recipe, served with mash potatoes and braised sweetheart cabbage. My partner and step son give meal 10/10. Thank you for uploading this great recipe.