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

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon of oil, either olive or vegetable
• Salt and pepper for seasoning
• 1/2 cup water
• 2 minced garlic cloves
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 3 tablespoons whole grain mustard (do not use mustard powder)
• 1 pound baby potatoes (450g, cut into halves)
• 3 carrots (peeled, sliced into 1-2 inch pieces)

Step 1: Sauté and Brown the Chicken

Begin by pressing the SAUTE setting on your Instant Pot and adding a small amount of oil to heat up.

Season your chicken thighs with salt and pepper.

Place the chicken in the pot, skin side down first, and let it brown well on both sides.

This should take a few minutes, and the browning will add flavor to the final dish.

Step 2: Deglaze the Pot

Once the chicken is nicely browned, add a bit of water to the pot to deglaze it.

Use a wooden spoon to scrape and remove any browned bits stuck to the bottom.

These bits are full of flavor and will enhance the sauce.

After deglazing, switch off the SAUTE setting.

Step 3: Add Sauce Ingredients and Vegetables

With the sauté function off, add the rest of your sauce ingredients: garlic, honey, and mustards.

Stir well to combine, then add in the potatoes and carrots.

Season with additional salt and pepper to taste, ensuring the vegetables and sauce are evenly seasoned.

Step 4: Pressure Cook

Place the lid on the Instant Pot, making sure it is sealed properly, and the valve is set to the sealing position.

Press the MANUAL or PRESSURE COOK button on high pressure, and set the timer for 8 minutes.

This will allow the flavors to meld and the chicken and vegetables to cook through.

Step 5: Release Pressure and Serve

Once the cooking time is complete, immediately perform a quick release of the steam by carefully opening the valve.

After all the steam has been released, open the lid cautiously.

Garnish your dish with freshly chopped parsley for a touch of fresh flavor and color.

Serve hot and enjoy your flavorful, comforting meal.