Instant Pot Honey Mustard Chicken
This Instant Pot Honey Mustard Chicken is the perfect balance of sweet and tangy flavors. With minimal ingredients and effort, it’s an ideal recipe for busy weeknights.
Juicy chicken thighs, tender baby potatoes, and vibrant carrots come together in a rich honey mustard sauce, creating a wholesome, flavorful meal. Ready in under 30 minutes, it’s a true time-saver.
Ingredients That Shine in Instant Pot Honey Mustard Chicken
- Chicken thighs (bone-in, skin-on) – Provides rich, succulent meat and adds depth to the sauce.
- Dijon mustard – Lends a bold, tangy flavor to the honey mustard sauce.
- Whole grain mustard – Adds texture and a mellow bite, complementing the Dijon.
- Honey – Balances the mustards with its natural sweetness.
- Baby potatoes – Their creamy interior soaks up the sauce beautifully.
- Carrots – Introduces a pop of color and natural sweetness to the dish.
- Garlic – Enhances the savory profile of the sauce.
How to Make It: A Flavorful Adventure
- Brown the Chicken: Start with the Instant Pot’s SAUTE function. Season and sear the chicken thighs to lock in flavor.
- Deglaze and Build the Sauce: Deglaze the pot with water, then mix in garlic, honey, and both mustards to create the signature sauce.
- Add Veggies and Cook: Layer the baby potatoes and carrots, ensuring even cooking. Seal the lid and pressure cook on high for 8 minutes.
- Quick Release and Thicken: Release the pressure, and for a thicker sauce, simmer the liquid using the SAUTE function.
Tips for Perfect Honey Mustard Chicken
To enhance the dish, thoroughly brown the chicken during the initial SAUTE stage for a deeper, caramelized flavor. Adjust the cooking time for varying chicken sizes—smaller pieces require less pressure cooking. Keeping potato chunks larger prevents overcooking while ensuring they retain texture.
Feel free to substitute baby potatoes with sweet potatoes or carrots with parsnips for a seasonal twist. Adding a sprig of thyme or a dash of smoked paprika can elevate the dish further.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce if needed. For longer storage, freeze the chicken and veggies in individual portions, ensuring they’re fully thawed before reheating.
This Instant Pot Honey Mustard Chicken promises ease, flavor, and versatility, making it a delightful addition to any weeknight rotation!
Instant Pot Honey Mustard Chicken Recipe
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 6 bone-in skin-on chicken thighs
- ½ cup water
- 2 cloves garlic minced
- 2 tablespoons Dijon mustard
- 3 tablespoons whole grain or stone-ground mustard not mustard powder
- ¼ cup honey
- 1 pound 450g baby potatoes, halved
- 3 carrots peeled and cut into 1–2 inch segments
- Salt and pepper to taste
Instructions
- Select the SAUTE function on the Instant Pot, heat the oil, and season the chicken thighs with salt and pepper. Place the chicken skin-side down and sear until well browned.
- Pour in the water to deglaze the pot, scraping up any browned bits with a wooden spoon. Turn off the SAUTE function.
- Stir in the garlic, honey, Dijon mustard, and whole grain mustard. Add the halved potatoes and sliced carrots to the pot.
- Adjust seasoning with additional salt and pepper if needed, then secure the lid and set the valve to the sealing position.
- Choose the MANUAL or PRESSURE COOK setting on high pressure and cook for 8 minutes.
- Once the cooking cycle ends, perform a quick release of the pressure. Open the lid carefully and check for doneness.
- For a thicker sauce, use the SAUTE setting to reduce the liquid slightly. Garnish the dish with freshly chopped parsley before serving.
Notes
- Adjust cooking time based on the size of the chicken thighs. Boneless thighs require 6 minutes, medium thighs 8 minutes, and large thighs 10 minutes. For larger cuts, keep potato pieces larger to prevent them from overcooking.
- Browning the chicken thoroughly during the SAUTE step enhances the flavor and reduces the required pressure cooking time.