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.
There is plenty of sauce for everyone. Because of its quick preparation this instant pot honey mustard chicken is perfect for a weeknight dinner.
How to make honey mustard chicken in instant pot
Season the thighs with salt, pepper and thyme. Press the SAUTE function on your instant pot and brown them for about 2 minutes per side. They don’t have to be very brown. The important thing is to lock all the juices in.
When done, take them out and add the pressed garlic into the pot. Saute this for about a minute or until the garlic releases its flavor and aroma. Make sure you don’t burn the garlic. If you do, it can affect the overall taste of this instant pot honey mustard chicken.
Deglaze the pot with stock. When done, add mustard and honey and whisk this until well blended. Put the thighs back in and cover with lid.
Turn the steam release valve to sealing position and cook under pressure for 8 minutes. When ready, wait at least 5 minutes before releasing the pressure manually.
After this time, instant pot honey mustard chicken will be falling off the bone and the meat will be flavorful and juicy.
To make the sauce creamier, I like adding half and half.
Thickening the sauce
I used 1 tablespoon of cornstarch dissolved in 1 tablespoon of cold water. Before I added this to the sauce, I tempered it – this means that I added about 2-3 tablespoons of the sauce to the cornstarch and stirred it well. Only then, I added it to the sauce.
What to serve with instant pot honey mustard chicken?
Rice is my favorite side for this dish but you can make what you like. Orzo, potatoes, pasta or couscous.
Here are some more Easy Instant Pot Recipes for your inspiration:
Tips for making instant pot honey mustard chicken
- Chicken – thighs are my favorite part of chicken. They always stay juicy and that is why I love cooking with them. You can use skinless, boneless, skin-on or bone-in.
- Mustard – I used classic mustard to make this pressure cooker honey mustard chicken.
- Chicken stock can be substituted with broth (vegetable will also work). I have a recipe for Instant Pot Chicken Stock on the blog, if you are interested. Stock cubes are also a great alternative. Just remember to use just enough for 1 cup of water.
Want to see how to make Instant Pot Honey Mustard Chicken? Watch the video!
Instant Pot Honey Mustard Chicken
- 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 …
- 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.