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Instant Pot Honey Mustard Chicken

by Katerina

5 from 11 votes

Jan 14, 2020, Updated May 21, 2024

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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!

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.

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

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.

More Instant Pot Chicken Recipes

• Instant Pot Lemon Butter Chicken Thighs
• Instant Pot Sticky Chicken Thighs
• Chicken Tinga
• Instant Pot Honey Garlic Chicken Thighs

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5 from 11 votes

Instant Pot Honey Mustard Chicken

by 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.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 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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