Honey Mustard Chicken (Instant Pot)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Honey Mustard Chicken (Instant Pot)
Description
This recipe begins by seasoning chicken thighs with salt and pepper, then pan-searing them skin-side down in the Instant Pot using sauté mode for browning and flavor. The honey mustard sauce combines honey, Dijon mustard, soy sauce, and chicken broth, blending sweet, tangy, and savory elements. Adding garlic to the pot enhances the aroma and taste.
Once combined, the dish is pressure cooked on high for 10 minutes, tenderizing the chicken and melding flavors quickly. After release, adding chopped parsley brightens the dish, and reducing the sauce on sauté mode thickens it if preferred. The cooked chicken has tender meat with a glossy, flavorful sauce coating it.
This dish pairs well with plain spaghetti or steamed rice to complement the rich sauce. The Instant Pot method shortens traditional braising times, producing moist chicken and quick sauce infusion.
The notes include options for slow cooker or stovetop preparation: slow cooker version cooks on high for three hours with care not to overcook; stove top method involves pan-frying then simmering sauce until tender.
Ingredients
- 1 1/2 - 2 lbs. (750g-900g) chicken thighs 5 chicken thighs
- salt
- black pepper ground
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1/2 cup chicken broth
- 1 teaspoon olive oil
- 5 cloves garlic
- 1 tablespoon parsley chopped
Instructions
- Season both sides of the chicken thighs with salt and ground black pepper.
- Mix the honey, Dijon mustard, soy sauce, and chicken broth together. Stir to combine well.
- Turn on the Instant Pot and set it to the Sauté mode. Once fully heated, add the olive oil to prevent the chicken from sticking. Pan-sear the chicken thighs, starting with the skin side down, until the skin is golden brown and the bottom is nicely browned.
- Add the garlic to the pot, followed by the honey mustard mixture. Cover the lid, select Manual, and set to High Pressure for 10 minutes. When it beeps, turn to Quick Release. Once the valve drops, carefully remove the lid and add the chopped parsley. Switch to Sauté mode and reduce the sauce for 1 to 2 minutes if you prefer a thicker sauce. Serve with plain spaghetti or steamed rice.
Notes
- If an Instant Pot is unavailable, cook in a slow cooker on high for 3 hours, avoiding overcooking to maintain tenderness.
- On stovetop, pan-fry the chicken first, then simmer with sauce until the chicken is tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 447kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 66g | 132% |
| Fat | 68g | 105% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 389mg | 130% |
| Sodium | 695mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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