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chicken thighs served in a white plate with honey mustard sauce

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.

Blue: 10   Green: 10   Purple: 10   Freestyle: 12
Course Dinner
Cuisine French, American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 381 kcal

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

  1. Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
  2. Press the "Sauté" function on the Instant Pot and pour in the oil.
  3. 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.

  4. 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.

  5. Stir in the garlic and cook for 20 seconds, or until fragrant.
  6. Pour in the chicken broth and scrape up all the browned bits on the bottom of the pan.
  7. Turn off the "Sauté" function.
  8. Whisk mustard and honey into the chicken broth; whisk until well combined.
  9. Place chicken thighs back into the IP, close the vent, and lock the lid into its position.
  10. 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.
  11. Take out the chicken thighs and set aside.
  12. In a mixing cup or bowl, combine heavy cream, whole-grain Dijon Mustard, and cornstarch; whisk until thoroughly combined.
  13. Press the "Sauté" button on the Instant Pot and spoon in the creamy mixture. Continue to whisk until thoroughly combined and sauce is thickened.

  14. Turn off the Instant Pot and let the sauce simmer for about a minute.
  15. Place chicken back in the Instant Pot OR pour the sauce over the chicken; garnish with parsley and serve.

Recipe 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 Facts
Instant Pot Honey Mustard Chicken
Amount Per Serving (8 ounces)
Calories 381 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g30%
Cholesterol 181mg60%
Sodium 390mg16%
Potassium 552mg16%
Carbohydrates 15g5%
Fiber 8g32%
Sugar 2g2%
Protein 36g72%
Vitamin A 382IU8%
Vitamin C 3mg4%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.