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.
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
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
