Instant Pot Honey Mustard Chicken
This is a tasty recipe with quick preparation. Instant pot honey mustard chicken is cooked 8 minutes under pressure and the result is well worth it. Flavorful instant pot chicken thighs that fall easily apart.
Servings: 4
Calories: 469
Ingredients
- 4 Chicken Thighs (about 2 pounds/900 grams in total, bone in)
- 1 teaspoon Salt
- black pepper to your taste
- 2 teaspoons dried thyme
- 2 tablespoons olive oil , see note 2
- 4 Garlic Cloves (pressed/minced)
- 1 cup Chicken Stock , see note 3
- ½ cup Mustard (120 grams)
- ¼ cup honey (80 grams)
- ½ cup Half and Half (120 ml), see notes 4 & 5
- 1 tablespoon Cornstarch
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Instructions
- Season the thighs with salt, pepper and thyme. Press SAUTE function on your instant pot and pour the oil in. When hot, add the thighs and brown on both sides (about 2 mins per side). Take them out.
- Add in pressed garlic and sauté for about a minute, stirring constantly.
- Deglaze the pot with stock. Turn off the SAUTE function. Add mustard and honey and whisk until well blended. Place the chicken thighs back in and lock the lid into its position.
- Press MANUAL or PRESSURE COOK (both programs are for pressure cooking). Adjust the time to 8 minutes.
- When the time is up, wait 5-10 minutes before manually releasing the pressure (carefully turn the steam release valve to VENTING).
- Take out the chicken, press the SAUTE button and pour in half and half. Dissolve cornstarch in 1 tbsp of water and add some of the sauce into this mixture. Now slowly pour the mixture into instant pot, while stirring constantly until it thickens. Turn off the heat and let simmer for about a minute or two.
- Place the chicken back in and serve with rice, orzo, pasta …
Video
Notes
- Chicken thighs are the best parts of chicken as they stay juicy after cooking. You can use boneless, with or without skin, with or without bone. When using thighs without skin and bones, you can use less than 2 pounds.
- Olive oil can be substituted with sunflower or vegetable oil.
- Chicken stock can be substituted with chicken or vegetable broth. Stock cubes will also work. Just adjust the amount to the recipe.
- To make the sauce lighter, you can reduce the half and half to ¼ cup.
- Half and half (US) = Single cream (UK).
- I used cups for dry measurements to measure all the ingredients in this recipe.
Nutrition Facts
Instant Pot Honey Mustard Chicken
Amount per Serving
Calories
469
% Daily Value*
Fat
31
g
48
%
Saturated Fat
8
g
50
%
Cholesterol
124
mg
41
%
Potassium
400
mg
11
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
22
g
44
%
Vitamin A
235
IU
5
%
Vitamin C
1.9
mg
2
%
Calcium
74
mg
7
%
Iron
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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