Go Back

Instant Pot Honey Mustard Chicken

Instant Pot honey mustard chicken with baby potatoes and carrots — a quick one-pot meal featuring browned bone-in, skin-on thighs simmered in a honey-Dijon-stone-ground mustard sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • Instant Pot

Ingredients
  

Ingredients

  • ?6 chicken thighsbone-in skin-on
  • ?1 tablespoonoilolive or vegetable
  • ?salt and pepper to taste
  • ?1/2 cupwater
  • ?2 clovesgarlicminced
  • ?1/4 cuphoney
  • ?2 tablespoonsDijon mustard
  • ?3 tablespoonsstone ground mustard/whole grain mustardNOT ground mustard powder
  • ?1 pound 450 gbaby potatoessliced in halves
  • ?3 carrotspeeled and sliced into 1-2 inch pieces

Instructions
 

Instructions

  • Select SAUTÉ on the Instant Pot and add 1 tablespoon oil. When the oil is hot, pat the 6 bone-in, skin-on chicken thighs dry, season both sides with salt and pepper, and place the thighs skin-side down in a single layer. Brown the skin until golden (about 4–6 minutes), then flip and brown the other side for 2–3 minutes.
  • Pour in ½ cup water and use a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. Turn off SAUTÉ.
  • Add 2 cloves minced garlic, ¼ cup honey, 2 tablespoons Dijon mustard, and 3 tablespoons stone-ground (whole grain) mustard to the pot. Stir briefly to combine with the liquid.
  • Add 1 pound halved baby potatoes and 3 peeled carrots sliced into 1–2 inch pieces in an even layer. Place the browned chicken thighs on top of the vegetables, skin-side up.
  • Taste and season the contents with additional salt and pepper if needed. Secure the lid and set the pressure valve to SEALING.
  • Select MANUAL or PRESSURE COOK on HIGH and set the cook time to 8 minutes.
  • When the cook time ends, perform a QUICK RELEASE of the pressure (carefully move the valve to VENTING). When the float valve drops, open the lid away from your face.
  • Carefully remove the chicken and vegetables and serve, spooning the honey-mustard sauce from the pot over them as desired.

Notes

The cooking time depends on the size of the chicken thighs that you’re using. With smaller boneless thighs, pressure cook on high for 6 minutes. Medium size, 8 minutes. And large thighs will need around 10 minutes (in this case, don’t cut your potatoes too small as they can start falling apart). This also depends on how long you cook the chicken on saute, we tend to brown them very well.
If in the end, you feel like there’s too much liquid, you can reduce it down a little on the SAUTE setting.