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+ servings
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.
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