Instant Pot Honey Mustard Chicken Recipe
This Instant Pot Honey Mustard Chicken is a flavorful, one-pot meal perfect for busy weeknights. Tender chicken thighs are seared to perfection and pressure-cooked with baby potatoes and carrots in a rich, tangy honey mustard sauce. It’s easy to prepare and packed with bold flavors that everyone will love. Adjust the cooking time based on the size of your chicken thighs for perfect results. Garnish with fresh parsley and enjoy a hearty, comforting dinner in under 30 minutes!
Ingredients:
6 chicken thighs (bone-in, skin-on)
1 tablespoon olive or vegetable oil
Salt and pepper to taste
½ cup water
2 cloves garlic, minced
¼ cup honey
2 tablespoons Dijon mustard
3 tablespoons stone-ground mustard (not ground mustard powder)
1 pound (450g) baby potatoes, halved
3 carrots, peeled and sliced into 1-2 inch pieces
Instructions:
1. Sauté the Chicken:
Set your Instant Pot to the SAUTE setting. Add the oil and heat it up. Season the chicken thighs with salt and pepper, then place them skin-side down. Sear the chicken until golden brown.
2. Deglaze the Pot:
Pour in the water and use a wooden spoon to scrape up any browned bits stuck to the bottom. This step adds flavor and prevents burning. Turn off the SAUTE function.
3. Make the Sauce:
Add the minced garlic, honey, Dijon mustard, and stone-ground mustard to the pot. Stir well to combine.
4. Add Vegetables:
Place the halved baby potatoes and sliced carrots over the sauce. Season with more salt and pepper to taste.
5. Pressure Cook:
Secure the lid and set the valve to the SEALING position. Select MANUAL or PRESSURE COOK on high pressure and cook for 8 minutes.
6. Quick Release:
Once cooking is complete, carefully perform a Quick Release of the steam. Open the lid when it’s safe to do so.
7. Serve and Garnish:
Plate the chicken and vegetables, then drizzle with the honey mustard sauce from the pot. Garnish with freshly chopped parsley for a burst of color and flavor.
Notes:
Adjust Cooking Time: Smaller, boneless chicken thighs need 6 minutes of pressure cooking. Medium-sized thighs require 8 minutes, while large thighs take about 10 minutes.
To keep potatoes from falling apart with larger thighs, avoid cutting them too small.
Browning the chicken well during the sauté step enhances flavor, so take your time.
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