Easy Instant Pot Honey Mustard Chicken

If you ask me, the Instant Pot is a busy parent’s best friend.

This honey mustard chicken recipe brings together sweet and tangy flavors in a meal that’s both quick and comforting. The natural honey pairs perfectly with zesty mustard, creating a sauce that coats each piece of tender chicken.

It’s all made in one pot, with the pressure cooker doing the heavy lifting while you handle other things. The chicken comes out moist and flavorful, and the sauce is just right for spooning over rice or potatoes.

It’s a no-fuss dinner that feels like you spent hours in the kitchen, perfect for those hectic weeknight meals.

What Kind of Chicken Thighs Should I Use?

For this Instant Pot recipe, bone-in, skin-on chicken thighs are definitely the way to go. The bones help keep the meat moist during pressure cooking, while the skin adds extra flavor and can be crisped up nicely if you choose to broil the chicken after cooking. If you can’t find skin-on thighs, boneless skinless will work too, but you’ll want to reduce the cooking time by a few minutes to prevent them from getting too dry. When shopping, look for thighs that are similar in size so they cook evenly, and try to choose pieces with good color and no bruising. Just remember to pat the thighs dry with paper towels before seasoning – this helps you get better browning when you sear them.

Options for Substitutions

This recipe is pretty adaptable and here are some helpful swaps you can try:

• Chicken thighs: While bone-in thighs give the best flavor, you can use boneless thighs or even chicken breasts. Just reduce cooking time by 2-3 minutes for boneless pieces to prevent them from getting too dry.
• Dijon mustard: Regular yellow mustard can work, but it will give a slightly different taste. You could also use spicy brown mustard as a good alternative.
• Whole grain mustard: This adds nice texture, but if you don’t have it, you can double up on the Dijon instead. Just don’t use dry mustard powder as it won’t give the same result.
• Baby potatoes: Any potato variety works here – red potatoes, Yukon golds, or regular russets cut into chunks. Just keep the pieces similar in size for even cooking.
• Honey: Maple syrup or agave nectar can step in for honey. Brown sugar mixed with a splash of water works too, though you might need to adjust the amount to taste.
• Carrots: Feel free to swap carrots with parsnips, sweet potatoes, or other root vegetables. Just cut them in similar sizes to cook evenly.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking Instant Pot honey mustard chicken is adding all ingredients at once, which can trigger the dreaded “burn notice” – instead, start by searing the chicken skin-side down until golden, then remove it before adding other ingredients. A common error is skipping the natural release process, which can result in tough, chewy chicken – always allow for at least 5 minutes of natural pressure release before switching to quick release. To prevent watery sauce, avoid using frozen chicken thighs as they release too much liquid during cooking, and make sure to pat the chicken dry before seasoning. For extra flavor and better texture, don’t skip browning the chicken skin, and remember to place the vegetables at the bottom of the pot with the chicken on top to ensure even cooking.

What to Serve With Honey Mustard Chicken?

Since this Instant Pot meal already comes with potatoes and carrots, you really just need a simple green vegetable to round out the plate. A quick side of steamed broccoli or green beans would soak up that tasty honey mustard sauce perfectly. For something fresh and crisp, try a simple green salad with a light vinaigrette – the coolness of the lettuce pairs really well with the warm, savory chicken. If you want to mop up every bit of that delicious sauce, serve some warm dinner rolls or crusty French bread on the side.

Storage Instructions

Keep Fresh: This honey mustard chicken dinner is perfect for leftovers! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better as they sit together, making it a great meal prep option.

Freeze: If you want to save some for later, this dish freezes really well. Just let it cool completely, then transfer to a freezer-safe container. The chicken, potatoes, and carrots will keep nicely for up to 3 months. Though the vegetables might be a bit softer after freezing, they’ll still taste great!

Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave for 2-3 minutes, stirring halfway through. For better results, heat it in a covered pan on the stove over medium-low heat, adding a splash of water if needed. The sauce might need a quick stir to bring it back together.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 70-80 g
• Carbohydrates: 130-150 g

Ingredients

For the chicken:

• 1 tbsp olive oil (or vegetable oil)
• 6 bone-in, skin-on chicken thighs (pat dry before cooking for crispier skin)

For the seasoning:

• salt
• black pepper (freshly ground preferred)

For the sauce:

• 2 garlic cloves (freshly minced)
• 1/4 cup honey (I use raw honey for better flavor)
• 3 tbsp whole grain mustard
• 2 tbsp Dijon mustard
• 1/2 cup water

For the vegetables:

• 1 lb baby potatoes (halved for even cooking)
• 3 carrots (peeled and sliced into 1 to 2-inch pieces)

Step 1: Prepare Ingredients and Season the Chicken

• 6 bone-in, skin-on chicken thighs
• salt
• black pepper
• 1 lb baby potatoes
• 3 carrots
• 2 garlic cloves

Pat the chicken thighs completely dry with paper towels—this is crucial for achieving crispy skin when seared.

Season all sides generously with salt and freshly ground black pepper.

While the chicken rests, peel and slice the carrots into 1 to 2-inch pieces, halve the baby potatoes, and mince the garlic cloves.

Set all vegetables aside together.

I like to use raw honey here because it has a more complex flavor than processed honey, which really elevates the dish.

Step 2: Sear the Chicken to Build Flavor

• 1 tbsp olive oil
• seasoned chicken thighs from Step 1

Heat the olive oil in the Instant Pot on the sauté setting until shimmering.

Place the seasoned chicken thighs skin-side down in batches, being careful not to overcrowd the pot.

Sear for 4-5 minutes until the skin is golden brown and crispy, then flip and sear the other side for another 2-3 minutes.

This browning step develops deep, savory flavors that will enhance the entire dish.

Remove the seared chicken and set aside.

Step 3: Build the Sauce Base

• 2 garlic cloves, minced
• 1/2 cup water
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 3 tbsp whole grain mustard

With the pot still on sauté mode, add the minced garlic and stir for about 30 seconds until fragrant.

Pour in the water, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits.

Whisk together the honey, Dijon mustard, and whole grain mustard in a small bowl, then pour this mixture into the pot and stir well to combine.

This creates a rich, balanced sauce that will coat the chicken and vegetables.

Step 4: Assemble and Pressure Cook

• seared chicken from Step 2
• prepared vegetables from Step 1
• honey mustard sauce from Step 3

Return the seared chicken thighs to the pot, nestling them into the sauce.

Add the prepared carrots and halved baby potatoes, stirring gently to distribute them evenly and coat with sauce.

Lock the Instant Pot lid, set it to high pressure, and cook for 8 minutes.

The vegetables will become tender while the chicken stays moist and flavorful—the shorter cooking time keeps everything from becoming overcooked.

Step 5: Release Pressure and Serve

When the cooking time is complete, carefully release the pressure using the quick release valve (turn the valve to venting).

Once the pressure indicator has dropped, remove the lid and transfer the chicken and vegetables to a serving platter.

Pour the warm sauce from the pot over everything and serve immediately while hot.