Prep Time: 5 mins | Cook Time: 20 mins | Servings: 6
This is a simple meal with big flavours made from pantry essentials that I can throw together in a heartbeat. Instant Pot Honey Mustard Chicken is a meal in a pot. Super easy, pretty straightforward it will be hard to mess this up. My go-to for the busiest weeknights, super delicious, and unquestionably, a no-fuss.
Ingredients
6 chicken thighs bone-in, skin-on
1 tbsp oil olive or vegetable
salt and pepper to taste
½ c. water
2 cloves garlic minced
¼ c. honey
2 tbsp Dijon mustard
3 tbsp stone ground mustard/whole grain mustard NOT ground mustard powder
1 lb (450 grams) baby potatoes sliced in halves
3 carrots peeled and sliced into 1-2” pieces
How to make Instant Pot Honey Mustard Chicken
Step 1: Set the IP to “Saute” and heat the oil.
Step 2: Season the chicken thighs. Once the oil is hot, add them to the oil skin-side-down and cook until brown.
Step 3: Deglaze the pot. Pour in the water and remove any bits stuck to the bottom using a spatula. Then, turn off the “Saute” setting.
Step 4: Add the remaining sauce ingredients to the pot (garlic, honey, Dijon mustard, and the stone ground/whole grain mustard). Then, add in the potatoes and carrots.
Step 5: To taste, season with more salt and pepper. Cover the pot and seal. Set on “Manual” or “Pressure Cook” for 8 minutes on high.
Step 6: Then, immediately release the steam from the pot. Open the lid carefully. And garnish with chopped parsley before serving. Enjoy!
Notes:
If using smaller boneless thighs, pressure cook for 6 minutes on high. For the medium size, 8 minutes and for large thighs to about 10 minutes. Cooking time depends not only on the chicken thighs sizes but how long you cook the chicken on saute. And if using large chicken thighs, make sure not to cut the potatoes too small as they will begin falling apart.
If you think that there is too much liquid towards the end, reduce it down on the “Saute” setting.
Nutrition Facts:
Calories: 258kcal | Carbohydrates: 27g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 231mg | Potassium: 677mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5120IU | Vitamin C: 10.7mg | Calcium: 48mg | Iron: 3.5mg
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 tbsp oil olive or vegetable
- salt and pepper to taste
- ½ c. water
- 2 cloves garlic minced
- ¼ c. honey
- 2 tbsp Dijon mustard
- 3 tbsp stone ground mustard/whole grain mustard NOT ground mustard powder
- 1 lb (450 grams) baby potatoes sliced in halves
- 3 carrots peeled and sliced into 1-2” pieces
Instructions
Step 1: Set the IP to “Saute” and heat the oil.
Step 2: Season the chicken thighs. Once the oil is hot, add them to the oil skin-side-down and cook until brown.
Step 3: Deglaze the pot. Pour in the water and remove any bits stuck to the bottom using a spatula. Then, turn off the “Saute” setting.
Step 4: Add the remaining sauce ingredients to the pot (garlic, honey, Dijon mustard, and the stone ground/whole grain mustard). Then, add in the potatoes and carrots.
Step 5: To taste, season with more salt and pepper. Cover the pot and seal. Set on “Manual” or “Pressure Cook” for 8 minutes on high.
Step 6: Then, immediately release the steam from the pot. Open the lid carefully. And garnish with chopped parsley before serving. Enjoy!
Notes
If using smaller boneless thighs, pressure cook for 6 minutes on high. For the medium size, 8 minutes and for large thighs to about 10 minutes. Cooking time depends not only on the chicken thighs sizes but how long you cook the chicken on saute. And if using large chicken thighs, make sure not to cut the potatoes too small as they will begin falling apart. If you think that there is too much liquid towards the end, reduce it down on the “Saute” setting.
