Name: Instant Pot Honey Mustard Chicken Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 450-550
Fat: 25-35g
Carbohydrates: 25-35g
Fiber: 4-6g
Protein: 35-45g