Instant Pot Honey Mustard Chicken Recipe

My family and I are always on the lookout for quick, delicious, and healthy weeknight meals. Let me tell you, this Instant Pot Honey Mustard Chicken recipe has become an absolute game-changer in our kitchen! From the moment the aroma of honey and mustard started filling the house, I knew we were in for a treat. Even my pickiest eater, who usually shies away from anything “saucy,” devoured this dish. The chicken was incredibly tender and juicy, falling right off the bone, and the honey mustard sauce was the perfect balance of sweet and tangy. The potatoes and carrots cooked alongside were perfectly soft and infused with all that wonderful flavor. Honestly, cleanup was a breeze too – one pot wonder for the win! If you’re searching for a simple, flavorful, and family-friendly meal that’s ready in under 30 minutes, look no further. This Instant Pot Honey Mustard Chicken is about to become your new weeknight hero!

Ingredients

This recipe is a testament to how simple ingredients, when combined just right, can create something truly extraordinary. You likely already have most, if not all, of these items in your pantry and refrigerator. Let’s break down each ingredient and why it plays a crucial role in making this Instant Pot Honey Mustard Chicken so irresistible:

• 6 Chicken Thighs, Bone-in, Skin-on: The star of our dish, chicken thighs are the perfect cut for this recipe. Opting for bone-in, skin-on thighs is key for maximum flavor and moisture. The bone helps to keep the chicken incredibly juicy during pressure cooking, while the skin renders and crisps up slightly during the initial sauté, adding richness and depth to the overall dish. You can use boneless, skinless thighs if preferred, but be aware that they might cook slightly faster and could be a bit less flavorful and potentially drier. For best results and the authentic recipe experience, bone-in, skin-on is highly recommended.
• 1 Tablespoon Oil (Olive or Vegetable): A tablespoon of oil, whether olive oil for its fruity notes or vegetable oil for a more neutral flavor, is essential for the initial sautéing of the chicken. Sautéing the chicken in hot oil is a crucial step for developing flavor. It creates a beautiful golden-brown crust on the skin, which not only adds visual appeal but also contributes to a richer, more complex taste profile. This browning process, known as the Maillard reaction, is where much of the savory depth of the dish originates. Don’t skip this step!
• Salt and Pepper to Taste: These kitchen staples are the foundation of flavor in almost any dish. Seasoning the chicken generously with salt and pepper before sautéing is vital. Salt enhances the natural flavors of the chicken and vegetables, while pepper adds a subtle warmth and spice. “To taste” is important here – don’t be shy with your seasoning, but also adjust according to your personal preference. Taste the sauce before pressure cooking and adjust seasoning as needed.
• ½ Cup Water: Water is the necessary liquid for pressure cooking in the Instant Pot. It creates the steam required to build pressure and cook the food quickly and evenly. In this recipe, ½ cup of water is sufficient as the chicken and vegetables will also release some liquid during cooking. It’s important to have enough liquid to prevent the Instant Pot from giving a “burn” notice.
• 2 Cloves Garlic, Minced: Garlic is an aromatic powerhouse that infuses the honey mustard sauce with a pungent and savory depth. Freshly minced garlic is highly recommended for the best flavor. The garlic will mellow out slightly during pressure cooking, leaving behind a sweet and savory note that complements the honey and mustard beautifully. If you are a big garlic fan, feel free to add an extra clove!
• ¼ Cup Honey: Honey is the sweet element in our honey mustard sauce. It provides a natural sweetness that balances the tanginess of the mustard and adds a lovely glaze to the chicken and vegetables. Use a good quality honey for the best flavor. Different types of honey can offer subtle variations in taste – clover honey is a classic choice, while wildflower honey can bring a more complex floral note.
• 2 Tablespoons Dijon Mustard: Dijon mustard is the tangy backbone of the honey mustard sauce. It provides a sharp, assertive flavor that cuts through the sweetness of the honey and adds complexity to the overall taste. Dijon mustard is made with brown mustard seeds and white wine, giving it a distinctive pungent and slightly acidic flavor. It is a crucial ingredient for achieving that classic honey mustard flavor.
• 3 Tablespoons Stone Ground Mustard/Whole Grain Mustard (NOT Ground Mustard Powder): Stone ground mustard, also known as whole grain mustard, is essential for adding texture and a different layer of mustard flavor to the sauce. Unlike Dijon, stone ground mustard is made with coarsely ground mustard seeds, giving it a grainy texture and a milder, more rustic flavor. The whole mustard seeds burst with flavor when you bite into them, adding a delightful pop to each mouthful. It is crucial to use stone ground or whole grain mustard and NOT ground mustard powder. Ground mustard powder is a completely different ingredient with a much more intense and bitter flavor that is not suitable for this recipe.
• 1 Pound (450g) Baby Potatoes, Sliced in Halves: Baby potatoes are the perfect size for cooking alongside the chicken in the Instant Pot. Their thin skins mean you don’t need to peel them, saving time and effort. Slicing them in halves ensures they cook through evenly in the pressure cooking time and allows them to soak up all the delicious honey mustard sauce. You can use other types of potatoes, like Yukon Gold or red potatoes, but make sure to cut them into similar-sized pieces for even cooking.
• 3 Carrots, Peeled and Sliced into 1-2 Inch Pieces: Carrots add a touch of sweetness and vibrant color to the dish. They also provide a pleasant textural contrast to the tender chicken and potatoes. Peeling them is recommended, although you can scrub them well and leave the skin on if you prefer. Slicing them into 1-2 inch pieces ensures they cook through without becoming mushy during pressure cooking.

Instructions

Follow these simple step-by-step instructions to create perfectly cooked Instant Pot Honey Mustard Chicken every time. Each step is designed to maximize flavor and ensure your dish turns out delicious and tender.

1. Sauté the Chicken: Begin by setting your Instant Pot to the “SAUTE” setting. This function is perfect for browning and building flavor right in the pot. Once the display indicates “HOT,” add the tablespoon of oil to the pot. Let the oil heat up for a few seconds until it shimmers. While the oil is heating, generously season your chicken thighs on both sides with salt and pepper. Carefully place the chicken thighs into the hot oil, skin-side down first. This is crucial for getting that crispy, golden-brown skin. Brown the chicken for about 3-4 minutes per side, or until nicely browned. Don’t overcrowd the pot; you may need to do this in batches if all the chicken doesn’t fit in a single layer without overlapping. Browning the chicken is not just about aesthetics; it significantly enhances the flavor of the dish by creating those savory Maillard reaction compounds.
2. Deglaze the Pot: Once the chicken is browned, it’s time to deglaze the pot. This step is essential to prevent the dreaded “burn” notice from your Instant Pot and to incorporate all those flavorful browned bits stuck to the bottom of the pot into the sauce. Pour in the ½ cup of water. Using a wooden spoon or spatula, gently scrape the bottom of the pot to loosen any browned bits that are stuck. These browned bits are packed with flavor and will enrich the honey mustard sauce. Make sure to scrape thoroughly to get everything off the bottom. After deglazing, press the “CANCEL” button to turn off the sauté function.
3. Add Sauce Ingredients and Vegetables: Now it’s time to build the flavorful honey mustard sauce and add the vegetables. To the Instant Pot, add the minced garlic, honey, Dijon mustard, and stone ground mustard. Stir these ingredients directly into the water and browned chicken juices to create the sauce base. Next, add the sliced baby potatoes and carrot pieces to the pot. Distribute them somewhat evenly around the chicken. You want the vegetables to be mostly submerged in the liquid, but don’t worry if they are not completely covered; they will steam and cook perfectly under pressure.
4. Pressure Cook: Season the ingredients in the pot with a little more salt and pepper to taste. Remember you can always adjust seasoning after cooking, but it’s good to have a solid base flavor now. Securely close the Instant Pot lid, ensuring the valve is set to the “SEALING” position. Select the “MANUAL” or “PRESSURE COOK” setting on HIGH pressure. Set the cooking time for 8 minutes. The Instant Pot will now begin to build pressure, which may take a few minutes. Once pressure is reached, the 8-minute timer will start counting down.
5. Quick Release and Serve: When the cooking time is complete, perform a QUICK RELEASE of the pressure. This means carefully turning the pressure release valve to the “VENTING” position to quickly release the steam. Be cautious of the hot steam escaping. Once all the pressure is released and the float valve has dropped, carefully open the Instant Pot lid. The chicken should be cooked through, tender, and falling off the bone, and the potatoes and carrots should be perfectly soft. Garnish with freshly chopped parsley for a touch of freshness and color. Serve immediately and enjoy your delicious Instant Pot Honey Mustard Chicken!

Nutrition Facts

Serving Size: 1 serving (approximate)
Servings: 6

• Calories per serving (estimated): Approximately 450-550 calories (Note: This is an estimate and can vary based on specific ingredients used, portion sizes, and chicken fat content. For precise nutritional information, use a nutrition calculator with specific brands and weights of ingredients.)

Approximate breakdown per serving:

• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 25-35g
• Fiber: 4-6g

Important Note: These are estimates only. Actual nutritional values can vary. This recipe is a good source of protein and provides carbohydrates and fiber from the potatoes and carrots. It does contain fat from the chicken thighs and oil. Adjust portion sizes and ingredient choices to meet your individual dietary needs.

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 20 minutes (including pressure build-up and cooking time)
• Total Time: Approximately 25 minutes

This recipe is truly perfect for busy weeknights when you need a delicious and satisfying meal on the table quickly! The Instant Pot significantly reduces cooking time compared to traditional methods, making it an ideal choice for fast and flavorful dinners.

How to Serve

This Instant Pot Honey Mustard Chicken is delicious and versatile. Here are some serving suggestions to make it a complete and satisfying meal:

• Over Rice or Quinoa: Serve the chicken, potatoes, and carrots over a bed of fluffy white rice, brown rice, or quinoa. The grains will soak up the delicious honey mustard sauce, making every bite flavorful. Quinoa is a great option for added protein and fiber.
• With a Side Salad: Balance the richness of the chicken with a fresh and vibrant side salad. A simple green salad with a light vinaigrette or a more substantial salad with mixed greens, tomatoes, cucumbers, and avocado would be excellent.
• Alongside Roasted Asparagus or Broccoli: Add another vegetable side dish for extra nutrients and color. Roasted asparagus or broccoli are quick and easy to prepare and complement the flavors of the honey mustard chicken beautifully. Simply toss them with olive oil, salt, and pepper and roast in the oven while the Instant Pot is doing its magic.
• With Crusty Bread: Serve with a side of crusty bread, like a baguette or sourdough, for soaking up every last drop of the delicious honey mustard sauce. Warm bread is especially comforting on cooler evenings.
• As a Sandwich or Wrap Filling: Shred the leftover chicken and use it as a flavorful filling for sandwiches or wraps the next day. Add some lettuce, tomato, and a dollop of extra mustard or mayonnaise for a quick and easy lunch.

Additional Tips for Perfect Instant Pot Honey Mustard Chicken

Here are five helpful tips to ensure your Instant Pot Honey Mustard Chicken is a resounding success every time:

1. Don’t Skip the Browning: While it might be tempting to skip the sauté step to save time, browning the chicken is crucial for developing deep flavor. The Maillard reaction that occurs during browning creates hundreds of flavor compounds that simply cannot be replicated by pressure cooking alone. Take the extra few minutes to brown the chicken properly – you’ll taste the difference!
2. Proper Deglazing is Key to Avoiding Burn Notice: Make sure you deglaze the pot thoroughly after sautéing the chicken. Scraping up all those browned bits from the bottom of the pot not only adds flavor to the sauce but also prevents the Instant Pot from sensing burnt food at the bottom and giving you a “burn” notice. A wooden spoon or spatula works best for this.
3. Adjust Sauce Consistency After Cooking: If you prefer a thicker sauce, you can thicken it after pressure cooking. After removing the chicken and vegetables, turn the Instant Pot back to the “SAUTE” setting and let the sauce simmer and reduce for a few minutes until it reaches your desired consistency. Alternatively, you can make a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering sauce to thicken it quickly.
4. Customize Your Vegetables: Feel free to customize the vegetables based on your preferences and what you have on hand. Other vegetables that would work well in this recipe include bell peppers (cut into chunks), onions (quartered), green beans, or even Brussels sprouts (halved). Just be mindful of the cooking time for different vegetables; root vegetables like potatoes and carrots need a bit longer to cook than softer vegetables.
5. Make it Ahead and Reheat: This Instant Pot Honey Mustard Chicken is perfect for meal prepping. It reheats beautifully and the flavors often meld together even more overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or reheat larger portions in the Instant Pot on the “STEAM” setting or in a pot on the stovetop with a little added liquid to prevent drying out.

FAQ Section: Your Questions Answered

Here are five frequently asked questions about making Instant Pot Honey Mustard Chicken, to help you troubleshoot and achieve perfect results:

Q1: Can I use boneless, skinless chicken thighs or breasts instead of bone-in, skin-on thighs?

A: Yes, you can, but with some adjustments. Boneless, skinless chicken will cook faster and may be less flavorful and potentially drier than bone-in, skin-on thighs. If using boneless, skinless thighs or breasts, reduce the pressure cooking time to 5-6 minutes. Also, consider adding a tablespoon of butter or olive oil to the sauce for extra richness and moisture. Browning boneless, skinless chicken can be a bit trickier as it tends to dry out faster, so be careful not to overcook it during the sauté step. Bone-in, skin-on thighs are truly recommended for the best flavor and texture in this recipe.

Q2: I don’t have stone ground mustard. Can I substitute with something else?

A: While stone ground mustard is highly recommended for its unique texture and flavor, if you absolutely don’t have it, you can substitute with Dijon mustard, but the texture will be different. If you only have Dijon, use a total of 5 tablespoons of Dijon mustard instead of 2 tablespoons Dijon and 3 tablespoons stone ground. The dish will still be delicious, but you will miss out on the delightful bursts of flavor from the whole mustard seeds. Avoid using ground mustard powder as a substitute; it is not the same and will not provide the desired flavor or texture.

Q3: My Instant Pot gave me a “burn” notice. What did I do wrong?

A: A “burn” notice usually indicates that there wasn’t enough liquid in the pot or that food was stuck to the bottom and scorched. The most common cause is not deglazing the pot properly after sautéing the chicken. Ensure you thoroughly scrape the bottom of the pot with water or broth to remove all browned bits before pressure cooking. Also, double-check that you added at least ½ cup of liquid to the pot. If you get a “burn” notice, release the pressure immediately, open the pot, and check if anything is burnt at the bottom. If it’s just slightly stuck, you might be able to continue cooking after adding a bit more liquid and ensuring the bottom is clean. If it’s badly burnt, you may need to start over.

Q4: Can I add other vegetables to this recipe?

A: Absolutely! This recipe is very versatile. You can add other vegetables like bell peppers, onions, green beans, Brussels sprouts, or even mushrooms. Heartier vegetables like potatoes and carrots should be placed closer to the bottom of the pot, while more delicate vegetables can be added on top. Be mindful of the cooking times for different vegetables. If adding very quick-cooking vegetables like spinach or peas, add them after pressure cooking and simply stir them in while the dish is still hot.

Q5: Can I make this recipe without an Instant Pot?

A: Yes, you can adapt this recipe for the oven or slow cooker, although the cooking time will be significantly longer.

• Oven Method: Preheat oven to 375°F (190°C). Follow steps 1-3 of the Instant Pot instructions in an oven-safe Dutch oven or large baking dish. Cover and bake for 45-60 minutes, or until chicken is cooked through and vegetables are tender.
• Slow Cooker Method: Follow steps 1-3 of the Instant Pot instructions by sautéing the chicken in a skillet on the stovetop and then deglazing the skillet. Transfer the chicken, sauce ingredients, and vegetables to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.

While the Instant Pot offers speed and convenience, these alternative methods will still yield a delicious Honey Mustard Chicken dish.

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