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!
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.
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