Instant Pot Creamy Honey Mustard Chicken Thighs
I love how tender and juicy my chicken comes out when I cook it in the Instant Pot. What’s even better is I can make this Creamy Honey Mustard Chicken in as little as 10 minutes cook time and 15 minutes of prep. This easy family recipe is a favorite in my house because the chicken is a sweet and sour flavor of juiciness. Chicken thighs are the best and this recipe is a real winner winner chicken dinner!
Why You’ll Love This Recipe
- Savory and Sweet: This dish perfectly balances creamy, tangy mustard with sweet honey.
- Effortless Cooking: The Instant Pot makes preparation and cleanup a breeze.
- Versatile Meal: Serve it over rice, pasta, or veggies for a satisfying dinner.
Honey Mustard Chicken Instant Pot Ingredients
- Skinless Chicken Thighs: The main protein, 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: 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.
How to Cook Creamy Honey Mustard Chicken?
Generously season all sides of chicken with salt and pepper.
Set pressure cooker to “saute.” When hot, add oil. Place the chicken in the oil and sear each side for 3 minutes or until the chicken releases from the pot. Keep chicken warm and repeat until all chicken is browned.
Pour chicken stock into Instant Pot and scrape the bottom with a wooden spoon to remove the stuck-on pieces. Arrange chicken thighs in the pressure cooker.
Mix together honey and mustard and pour over chicken.
Cover with the lid and set the valve to sealing. Cook 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 saute mode and whisk in a thickening agent stirring until thickened.
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Frequently Asked Questions
Can I Use Chicken Breasts?
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.
Can I Cook the Chicken From Frozen?
Instant Pots are great in that they allow you to cook your chicken both frozen and thawed. However, I have found that in the Instant Pot, the chicken is much juicier and tender when it is thawed before you cook it.
Additionally, it will take longer for your Instant Pot to come to pressure with frozen chicken, and you will need to cook the chicken a little bit longer. When making honey mustard chicken, you will want to follow the directions, but cook it for 15-minutes instead of for 10-minutes.
I would recommend only using frozen chicken if you have to for this recipe. However, frozen chicken does work well if you are planning on shredding it. 
Creamy Honey Mustard Chicken Instant Pot Recipe
Creamy Honey Mustard Chicken Recipe is an easy meal to be loved by the whole family.
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 xanthan gum or 1 tablespoon cornstarch, to thicken sauce if desired
- Salt and pepper to taste
Instructions
- Generously season all sides of chicken with salt and pepper. Set pressure cooker to “saute.” When hot, add oil. Place the chicken in the oil and sear each side for 3 minutes or until the chicken releases from the pot. Keep chicken warm and repeat until all chicken is browned.
- Pour chicken stock into Instant Pot and scrape the bottom with a wooden spoon to remove the stuck-on pieces. Arrange chicken thighs in the pressure cooker. Mix together honey and mustard and pour over chicken.
- Cover with the lid and set the valve to sealing. Cook 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.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 1333Total Fat: 59gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 741mgSodium: 2559mgCarbohydrates: 58gFiber: 3gSugar: 50gProtein: 151g
