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Instant Pot Honey Mustard Chicken

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

Looking for more Instant Pot chicken recipes? Try these Tender Instant Pot Chicken Breasts, or this amazing Instant Pot Crack Chicken!

INSTANT POT HONEY MUSTARD CHICKEN

This Keto & Low Carb Chicken Dinner comes together in just 30 minutes in the Instant Pot! Tender chicken thighs cooked to a golden perfection with tons of flavor in a finger-licking-good honey mustard sauce.

After so many delicious Baked Honey Mustard Chicken dinners, it was finally time 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 be your new family favorite weeknight dinner.

Made with juicy chicken thighs, this recipe is all about the flavorful honey mustard sauce. Sweet and savory, these tender Instant Pot chicken thighs won’t disappoint.

browning chicken thighs in an instant pot

HOW DO YOU MAKE HONEY MUSTARD CHICKEN IN THE INSTANT POT?

  1. I begin with searing the chicken thighs in my Instant Pot to give them that golden crust. If you’re pressed for time, you can skip that part, but it does add more flavor and texture.
  2. Next, remove the chicken thighs from the IP; stir some onions and garlic to cook inside the Instant Pot.
  3. Deglaze the pot with chicken broth and whisk in the (sugar free/keto/low-carb) honey and mustard.
  4. Put the chicken thighs back in the IP; lock the lid and PRESSURE COOK for 8 minutes.
  5. Then, do a natural pressure release (NPR) – this will take about 12 to 14 minutes to depressurize. 
  6. Remove chicken thighs from the IP and set aside.
  7. Combine heavy cream, whole-grain Dijon Mustard, and cornstarch; whisk until thoroughly combined, and then add that to the sauce inside the Instant Pot. Whisk and stir until everything is incorporated.
  8. Pour sauce over chicken thighs and serve.

Serve Honey Mustard Chicken Thighs with Bacon Eggs Asparagus Salad, or you can also serve it over rice, pasta, and/or veggies.

chicken thighs cooking in honey mustard sauce

HOW LONG DO I COOK CHICKEN IN THE INSTANT POT?

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

CAN I USE FROZEN CHICKEN THIGHS?

  • 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 Thighs and Chicken Breasts are done cooking when internal temperature reaches 165˚F.
  • IF the chicken thighs aren’t cooked through, place them back in the Instant Pot and cover the IP 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 says. 

chicken with honey mustard sauce

MORE INSTANT POT CHICKEN THIGHS RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE
chicken thighs served in a white plate with honey mustard sauce

Instant Pot Honey Mustard Chicken

Katerina | Diethood
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.
5 from 10 votes
Servings : 4 serves
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 6 (about 2 pounds, total) boneless, skinless chicken thighs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 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 garlic cloves, minced
  • 1 cup low sodium chicken broth
  • 3 tablespoons dijon mustard
  • 3 tablespoons honey (I used Honey-Free Vegan, KETO, Low Carb Honey)
  • 1/4 cup heavy cream
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon cornstarch
  • fresh chopped parsley, for garnish

Instructions
 

  • Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
  • Press the "Sauté" function on the Instant Pot and pour in the oil.
  • Once oil is hot, add in the chicken thighs and cook for about 2 to 3 minutes per side, or until just browned; remove thighs from the Instant Pot and set aside.
  • Keeping the IP on "Sauté", stir 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 mustard and honey into the chicken broth; whisk until well combined.
  • Place 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 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.
  • Press the "Sauté" button on the Instant Pot and spoon in the creamy mixture. Continue to whisk until thoroughly combined and sauce is thickened.
  • Turn off the Instant Pot and let the sauce simmer for about a minute.
  • Place chicken back in the Instant Pot OR pour the sauce over the chicken; garnish with parsley and serve.

Notes

NOTES: You can use bone-in chicken thighs and skin-on chicken thighs; add 2 more minutes cooking time if using bone-in chicken.
WW FREESTYLE POINTS: 12
NET CARBS: 7g

Nutrition

Serving: 8 ounces | Calories: 381 kcal | Carbohydrates: 15 g | Protein: 36 g | Fat: 21 g | Saturated Fat: 6 g | Cholesterol: 181 mg | Sodium: 390 mg | Potassium: 552 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 382 IU | Vitamin C: 3 mg | Calcium: 46 mg | Iron: 2 mg | Net Carbs: 7 g

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.

Course: Dinner
Cuisine: American, French
Keyword: 30 minute meals, chicken dinner, honey mustard chicken, instant pot chicken recipe, instant pot chicken thighs recipe, keto chicken recipes, low carb chicken
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24 comments on “Instant Pot Honey Mustard Chicken”

  1. 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 - Diethood
      Katerina Petrovska

      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. 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 - Diethood
      Katerina Petrovska

      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.

    1. Katerina - Diethood
      Katerina Petrovska

      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. 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 - Diethood
      Katerina Petrovska

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

  3. 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?

  4. Avatar photo
    Jacque Hastert

    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.

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