Instant Pot Honey Mustard Chicken

5 from 11 votes
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This easy Instant Pot Honey Mustard Chicken recipe is delicious, a bit sweet, and also tangy! It’s a quick dinner idea with minimal cleanup that’s ready in under 30 minutes. It is so simple, the entire meal cooks together in one pan.

If you are always looking for more Instant Pot chicken recipes to make, try these juicy and tender Instant Pot Chicken Breasts or this amazing Instant Pot Crack Chicken!

chicken thighs served in a white plate with honey mustard sauce


 

Instant Pot Honey Mustard Chicken

This easy honey mustard chicken dinner comes together in just 30 minutes in the Instant Pot! It features tender chicken thighs cooked to golden perfection in a finger-licking-good honey mustard sauce.

After countless delicious Baked Honey Mustard Chicken dinners, I decided to try something similar in my Instant Pot. Whether you’re new to the Instant Pot craze or already a fan, this honey mustard chicken will quickly become your family’s favorite weeknight dinner.

Made with juicy chicken thighs, this recipe shines with its flavorful honey mustard sauce. Sweet and savory, these tender Instant Pot chicken thighs won’t disappoint. My kids love it so much they eat it with their hands!

What You’ll Need

Gather these simple yet flavorful ingredients to make a delicious honey mustard chicken dinner. A quick trip to the grocery store will have you ready to cook this family favorite in no time.

  • Boneless, Skinless Chicken Thighs: You can also use boneless, skinless chicken breasts or bone-in chicken thighs, but you’ll have to adjusting the cooking time.
  • Seasoning Mix: Garlic powder, onion powder, sweet or smoked paprika, salt, and black pepper.
  • Avocado Oil or Olive Oil: Used for sautéing the chicken and vegetables.
  • Yellow Onion (diced): Substitute with white onion or shallots.
  • Garlic Cloves (minced): Fresh garlic provides a robust flavor to the sauce.
  • Low Sodium Chicken Broth: Regular chicken broth or vegetable broth will also work.
  • Dijon Mustard: Adds tanginess and a bit of heat to the sauce. Spicy brown mustard or yellow mustard are good alternatives.
  • Honey: Adds sweetness to the sauce. Maple syrup can also be used but it will alter the flavor a bit.
  • Heavy Cream: Adds richness and creaminess to the sauce.
  • Whole-Grain Dijon Mustard: Adds an extra layer of mustard flavor. Use more Dijon mustard if whole grain is not available.
  • Cornstarch: Used as a thickening agent for the sauce.
  • Fresh Chopped Parsley: For garnish. Fresh cilantro or chives are okay to use.

How To Make Honey Mustard Chicken

To make this delicious and easy chicken thighs dinner, follow these simple steps, and you’ll have a meal on the table in under half an hour.

  1. Brown the chicken thighs. Begin by searing the chicken thighs in an Instant Pot. If you’re pressed for time, you can skip that part, but it does add more flavor and texture.
  2. Saute. Next, remove the chicken thighs from the IP; stir some onions and garlic to cook inside the Instant Pot.
  3. Add chicken broth. Deglaze the pot with chicken broth and whisk in the honey and mustard.
  4. Cook. Put the chicken thighs back in the instant pot, lock the lid, and pressure cook for 8 minutes. Then, do a natural pressure release (NPR) – this will take about 12 to 14 minutes to depressurize. 
  5. Rest. Remove the chicken thighs from the IP and set aside.
  6. Make the sauce. Combine heavy cream, whole-grain Dijon Mustard, and cornstarch; whisk until thoroughly combined. Then, add that to the sauce inside the Instant Pot. Whisk and stir until everything is incorporated.
  7. Add the sauce and serve. Pour sauce over chicken thighs and serve.
chicken thighs cooking in honey mustard sauce

Serving Suggestions

Serve these delicious honey mustard chicken thighs with my fabulous asparagus salad, or serve them over lemon rice or spinach pasta and add a side of roasted veggies.

Common Questions

    How Long To Cook Chicken Thighs in the Instant Pot

    Bone-in and skin-on chicken thighs will pressure cook for 10 minutes. Boneless skinless chicken thighs need 8 minutes for 6 to 10 chicken thighs.

    Can I Use Frozen Chicken?

    Frozen chicken thighs will work, but set the cooking time to 12 minutes. To stay on the safe side, always use an Instant Read Meat Thermometer to make sure your food is cooked through. Chicken is done cooking when its internal temperature reaches 165˚F. If the chicken isn’t quite cooked through, put it back in the Instant Pot and cover it with the lid; do not set to cook. Let stand 2 to 3 minutes before checking again, to see if they are done.

    What is the “Chicken Setting” on the Instant Pot?

    If available on your Instant Pot, choose the “Poultry” option. It will default to High Pressure for 15 minutes. You can then adjust for “More” or “Less” time, depending on what the recipe suggests. 

        chicken with honey mustard sauce

        Proper Storage

        Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

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        5 from 11 votes

        Instant Pot Honey Mustard Chicken

        Incredibly easy, sweet, and tangy Honey Mustard Chicken cooked in the Instant Pot! This Instant Pot recipe is a healthy meal with minimal cleanup and ready in under 30 minutes.
        Prep Time: 10 minutes
        Cook Time: 20 minutes
        Total Time: 30 minutes
        Servings: 4

        Ingredients 

        • 6 (about 2 pounds, total) boneless, skinless chicken thighs
        • ½ teaspoon garlic powder
        • ½ teaspoon onion powder
        • ½ teaspoon sweet or smoked paprika
        • salt and fresh ground pepper, to taste
        • 2 tablespoons avocado oil OR olive oil
        • 1 small yellow onion, diced
        • 3 cloves garlic, minced
        • 1 cup low sodium chicken broth
        • 3 tablespoons Dijon mustard
        • 3 tablespoons honey
        • ¼ cup heavy cream
        • 2 tablespoons whole-grain Dijon mustard
        • 1 tablespoon cornstarch
        • fresh chopped parsley, for garnish
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        Instructions 

        • Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
        • Select the "Sauté" function on the Instant Pot and pour in the oil.
        • Once the oil is hot, add in the chicken thighs and cook for about 2 to 3 minutes per side or until just browned. Remove the thighs from the Instant Pot and set aside.
        • Keeping the IP on "Sauté", stir the diced onions into the hot oil and cook for 2 minutes, stirring occasionally. Add a little more oil if needed.
        • Stir in the garlic and cook for 20 seconds, or until fragrant. Pour in the chicken broth and scrape up all the browned bits on the bottom of the pan.
        • Turn off the "Sauté" function.
        • Whisk the mustard and honey into the chicken broth; whisk until well combined.
        • Place the chicken thighs back into the IP, close the vent, and lock the lid into its position.
        • Press the MANUAL button or PRESSURE COOK button and set the time to 8 minutes; then, allow the pot to do a natural pressure release (NPR). Mine took about 12 minutes to depressurize.
        • Take out the chicken thighs and set aside.
        • In a mixing cup or bowl, combine heavy cream, whole-grain Dijon Mustard, and cornstarch; whisk until thoroughly combined.
        • Select the "Sauté" button on the Instant Pot and spoon in the creamy mixture. Continue to whisk until thoroughly combined and the sauce is thickened.
        • Turn off the Instant Pot and let the sauce simmer for about a minute.
        • Place the chicken back in the IP or pour the sauce over the chicken; garnish with parsley and serve.

        Notes

        • Chicken options: This recipe is intended for boneless, skinless chicken thighs. However, you can use bone-in chicken thighs, but add 2 to 3 more minutes of cooking time.
        • Oven Method: At 375˚F, boneless chicken thighs will take around 25 to 30 minutes to bake; however, this timing can vary as it depends on the size of the chicken thighs and on the oven you are using. Using an instant-read meat thermometer, start checking the chicken at around the 25-minute mark. 

        Nutrition

        Serving: 8ounces | Calories: 381kcal | Carbohydrates: 15g | Protein: 36g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 181mg | Sodium: 390mg | Potassium: 552mg | Fiber: 8g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg

        Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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        24 Comments

        1. Meg says:

          The flavor was great but the chicken came out a little rubbery/overdone. Is this because I had to do a manual release or should I lower the cooking time

          1. Katerina Petrovska says:

            Hi!
            Yeah, if the chicken is rubbery, then it was overcooked. Did you use chicken thighs or chicken breasts? The recipe calls for chicken thighs and the cooking time, at least for me, is always 8 minutes on High Pressure, with about a 12 minute NPR.

        2. Lindy says:

          If I wanted to make 9 thighs instead, would I need to increase time? I make this all the time and love it!

          1. Katerina Petrovska says:

            Hi!
            Time should be about the same, especially for boneless chicken thighs. When you remove the lid from the IP, check to see if they’re all cooked through; if they’re still a little pink, just cover with the lid and let sit for a minute or two.

        3. Lynn says:

          Why do I need to have 2 different Dijon mustards?

          1. Katerina Petrovska says:

            Hi!
            You don’t “have to” have both, but there are subtle differences between the two, and each add to the overall taste and texture. If using the smooth dijon mustard, only, you can add a bit of horseradish or cayenne pepper to spice up the dish, just as whole grain mustard would.

          2. Charles says:

            At the store I shop, boneless thighs are 8 in a package. So that’s how much I used. Also hate having partial containers of ingredients. So I used a cup of cream, and a can of broth. Just increased the mustards, starch, seasonings to match. Served over rice this is one of the best things I’ve ever eaten. Thanks for sharing!!!!

            1. Katerina Petrovska says:

              That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

        4. Sandra says:

          Hello can I sub the heavy cream for other healthy item? If so what do u recommend?
          Thanks!

          1. Katerina Petrovska says:

            Hi!
            Yep! You can use Half & Half or milk, but keep in mind that the sauce won’t be as creamy.

        5. Michelle says:

          I have a ton of 1″ boneless pork chops. It sounds like they would be delicious in this sauce. Do you know if the cook time would be the same?

        6. Jacque Hastert says:

          I love my new instant pot and have been looking for new recipes to try and this one is going down next week. I have added it to my menu and can’t wait to make this for the family.