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 30 minutes in the Instant Pot! Tender chicken thighs cooked to 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.
How To Make Honey Mustard Chicken in the Instant Pot
- 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.
- Next, remove the chicken thighs from the IP; stir some onions and garlic to cook inside the Instant Pot.
- Deglaze the pot with chicken broth and whisk in the (sugar free/keto/low-carb) honey and mustard.
- Put the chicken thighs back in the IP; 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.
- Remove chicken thighs from the IP and set aside.
- 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.
- 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.
How Long To Cook Chicken Thighs 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?
- 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 suggests.
More Instant Pot Chicken Thighs Recipes
- Instant Pot Lemon Butter Chicken Thighs
- Instant Pot Sticky Chicken Thighs
- Instant Pot Honey Garlic Chicken Thighs
ENJOY!
Instant Pot Honey Mustard Chicken
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
- 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 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.
- 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
- Chicken: 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
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.
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
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.
If I wanted to make 9 thighs instead, would I need to increase time? I make this all the time and love it!
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.
Why do I need to have 2 different Dijon mustards?
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.
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!!!!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Hello can I sub the heavy cream for other healthy item? If so what do u recommend?
Thanks!
Hi!
Yep! You can use Half & Half or milk, but keep in mind that the sauce won’t be as creamy.
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?
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.
We love a good chicken recipe but making it in the instant pot is such a plus! It’s so easy!
This looks SOOOOO delicious! Can’t wait to try it!
I am drooling over this mustard chicken! I will try it this weekend!
This easy Instant Pot Honey Mustard Chicken looks absolutely delicious! Yummy!
My crew is going to love this dish! I love how easily it comes together in the IP!
What an amazing dish; this will be perfect for dinner this week! Adding to my dinner line up, indeed!
This chicken is the best!! I love all the flavors & the sauce is so creamy. Love all these wonderful instant pot recipes!
The best way to cook chicken! So delicious!
Chicken in the Instant Pot is the best, and the sauce with this is so good!
Can I use chicken breads for this recipe and if so, will I need to adjust the cooking times? Many thanks.
Sorry, chicken breasts 🤣
😆 Yep, chicken breads or breasts will also work! 😃 You don’t have to adjust the cooking time since the recipe is meant for boneless thighs – time will be the same for breasts.