Try our Creamy Mustard Pressure Cooker Chicken Thighs recipe for a simple yet delicious blend of tender chicken and zesty mustard, all cooked conveniently in your Instant Pot. It's comfort food with a flavorful twist!
Why This Recipe Works
- Savory and Sweet: This dish perfectly balances creamy, tangy mustard with sweet honey.
- Effortless Cooking: Cooking chicken thighs in the Instant Pot makes preparation and cleanup a breeze.
- Versatile Meal: Serve it over rice, pasta, or veggies for a satisfying dinner.
📋 Ingredients
- Skinless Chicken Thighs: The main dish, it's juicy and flavorful, standing up well to the strong flavors of the sauce.
- Olive Oil: Used for searing the chicken, it helps in browning and flavor development.
- Dijon Mustard: Adds a tangy, savory flavor that forms a key part of the sauce.
- Honey: Balances the tanginess of the mustard with its natural sweetness and adds a smooth consistency to the sauce.
- Chicken Stock/ Chicken Broth: Acts as a cooking liquid that infuses the chicken with a rich, savory flavor.
- Xanthan Gum or Cornstarch: Optional ingredients used to thicken the sauce to your desired consistency.
- Salt and Pepper: Basic seasonings that enhance the flavors of all other ingredients.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Boneless Chicken Thighs: Swap bone in chicken thighs for boneless skinless chicken thighs in your Instant Pot recipe for a quicker, easier meal. Enjoy the same delicious flavors with less prep time!
- Frozen Chicken Thighs: Cook frozen chicken thighs instead of fresh chicken thighs directly in your Instant Pot without thawing for a quick meal. Using frozen thighs saves time and keeps the dish juicy and flavorful.
🔪How To Cook Creamy Mustard Pressure Cooker Chicken Thighs?
Step One: Generously season all sides of the chicken with salt and pepper. Set the pressure cooker to “saute.” When hot, add oil.
Step Two: Place the seasoned chicken thighs in the oil and sear each side for 3 minutes or until the chicken releases from the pot. Keep the chicken warm and repeat until all the chicken is browned.
Step Three: Pour chicken stock into the Instant Pot and scrape the bottom with a wooden spoon to remove the stuck-on pieces. Arrange the chicken thighs in the pressure cooker.
Step Four: Mix together honey and mustard and pour over the chicken.
Step Five: Cover with the lid and set the valve to sealing. Cook chicken thighs on “pressure cook” or “manual” for 10 minutes. Use a quick release to release the pressure.
Step Six: Remove the chicken. Your perfectly cooked Instant Pot Chicken Thighs are now done! Pair them with creamy mashed potatoes or any other delightful side dish of your choice.
👩🍳 Expert Tips
- For tender and flavorful Instant Pot chicken thighs, use bone-in, skin-on pieces to lock in moisture and enhance taste.
- To ensure even cooking, avoid overcrowding the pot, cook in batches if necessary, especially when using larger quantities of chicken thighs.
💭 FAQs
I have found that dark meat tends to be juicer and more tender than white meat. However, with the Instant Pot, you can pretty much make any piece of meat juicy, tender, and delectable. So, you could use different cuts of meat than chicken thighs, however, you may need to adjust the cooking time depending on how many pounds you are cooking. Additionally, you could use boneless selections if you choose.
Place your leftover Instant Pot Honey Mustard Chicken in an airtight container or tightly wrap it in plastic, then refrigerate for up to 3-4 days, and remember to label with the date for easy freshness monitoring. For extended storage, transfer the honey mustard chicken to a freezer-safe container or resealable bag, eliminating excess air to prevent freezer burn, and it can be safely stored in the freezer for up to 2-3 months.
While chicken thighs are recommended for their tenderness and flavor, you can substitute them with boneless, skinless chicken breasts. However, be aware that breasts may cook faster and can be less moist than thighs. If using breasts, consider reducing the cooking time by a couple of minutes to prevent overcooking.
If you find the sauce too thin, you can thicken it by creating a slurry with cornstarch and water. Mix equal parts cornstarch and cold water, then stir this mixture into the sauce. Use the sauté function on your pressure cooker to simmer the sauce until it reaches your desired thickness.
Browning the chicken before pressure cooking adds depth of flavor and a pleasing color to the dish. While it's not strictly necessary, it's a recommended step to enhance the overall taste and appearance of the meal.
Serving Suggestions
These are my favorite dishes to serve with honey mustard chicken thighs:
- Brussels Sprouts: Caramelized edges add a delightful crunch to your meal.
- Sauteed Asparagus: Quick, vibrant, and a perfect match for the creamy goodness.
- Steamed Broccoli with Lemon: Freshness and zing elevate the entire dining experience.
- Instant Pot Fluffy Rice: Enjoy perfectly fluffy rice as a complementary side to your honey mustard chicken thighs for a complete and satisfying meal.
🍜 Related Recipes
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Creamy Honey Mustard Chicken Instant Pot Recipe
Ingredients
- 3 to 4 pounds Skinless Chicken Thighs
- 2 tablespoons Olive Oil
- ½ cup Dijon Mustard
- ½ cup Honey
- 1 cup Chicken Stock
- 1 teaspoon Cornstarch to thicken sauce if desired
- pinch Salt and Pepper
Instructions
- Generously season all sides of the chicken with salt and pepper.
- Set the pressure cooker to “saute.” When hot, add oil. Place the seasoned chicken thighs in the oil and sear each side for 3 minutes or until the chicken releases from the pot. Keep the chicken warm and repeat until all the chicken is browned.
- Pour chicken stock into the Instant Pot and scrape the bottom with a wooden spoon to remove the stuck-on pieces. Arrange the chicken thighs in the pressure cooker.
- Mix together honey and mustard and pour over the chicken.
- Cover with the lid and set the valve to sealing. Cook chicken thighs on “pressure cook” or “manual” for 10 minutes. Use a quick release to release the pressure.
- Remove the chicken. If a thicker sauce is desired, you can switch the pressure cooker to sauté mode and whisk in a thickening agent, stirring until thickened.
- Your perfectly cooked Instant Pot Chicken Thighs are now done! Pair them with creamy mashed potatoes or any other delightful side dish of your choice.
Notes
Nutrition
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