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4.94 from 16 votes

Instant Pot Creamy Mustard Chicken

A family-friendly creamy mustard chicken dinner made in the Instant Pot! This quick and easy meal is so comforting made with big flavors!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 519kcal
Author Diana

Equipment

  • Instant Pot

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

  1. You can use chicken breasts instead of chicken thighs in this recipe. Keep the cooking time the same.
  2. Browning the chicken is recommended.
  3. Remember, by browning the chicken you should only aim to let it cook halfway as it will continue cooking while it’s pressure-cooked.
  4. 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

Calories: 519kcal | Carbohydrates: 7g | Protein: 16g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 160mg | Sodium: 575mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2660IU | Vitamin C: 8mg | Calcium: 229mg | Iron: 1mg