Honey Mustard Instant Pot Chicken Breast and Potatoes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
15 mins
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Total Time
28 mins
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Servings
3
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Calories
751 kcal
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Course
Main Course, Lunch, Dinner
Honey Mustard Instant Pot Chicken Breast and Potatoes
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Tender, moist, and delicious Instant Pot chicken breast and potatoes cooked with honey and mustard. This recipe uses simple kitchen spices such as Italian seasoning to give you an amazing dish that everyone will absolutely love. It is simple, easy to make, and paleo-friendly.
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Ingredients
CHICKEN
- 3 chicken breast each about 8 ounces or approx. 225 g
- 1 lb medium-sized potatoes, quartered approx. 450 g
- 3 tablespoon olive oil alternatively, melted clarified butter, or your preferred choice cooking oil.
- 1 sliced red onion
- 1 ½ cups water or low-sodium chicken stock
- 1 tablespoon fresh chopped herbs (to garnish) such as cilantro or sage
HONEY MUSTARD MARINADE
- ½ teaspoon salt
- ⅓ cup dijon or yellow mustard
- ⅓ cup yogurt use regular, or coconut yogurt
- 3 tablespoon honey
- 3 tablespoon olive oil clarified butter, or your preferred choice of paleo-approved cooking oil
- ⅓ cup apple cider vinegar
- 1 teaspoon curry powder
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
Instructions
HONEY MUSTARD MARINADE
- In a small bowl combine coconut yogurt, salt, black pepper, curry powder, Italian seasoning, yellow or dijon mustard, honey, apple cider vinegar, minced garlic, and olive oil. Use a whisk to combine.
- Pour half of the marinade on the chicken and allow it to marinate for 15-30 minutes, longer or overnight is even better! Save the other half to drizzle on top just before pressure cooking, as well as to use when serving.
PRESSURE COOKING - INSTANT POT CHICKEN BREAST AND POTATOES
- Set the Instant Pot to SAUTE and program the time to 8 minutes. Add 3 tablespoons of olive oil to the inner pot.
- Sear and brown the chicken on each side for about 3 minutes then set aside on a plate.
- Next, add the diced potatoes, top with the sliced red onion and water (or chicken stock). Using a cooking spoon, stir to combine, scraping off any bits sticking to the pot.
- Return the seared chicken pieces to the pot, top with some of the remaining honey mustard sauce, and keep the rest on the side, to use when serving.
- Close the lid and set it to SEAL. It will make a beeping sound to let you know it is closed properly. It will also take a few minutes for it to come to pressure, before it starts pressure cooking.
- Once the cooking time is over, allow it to naturally pressure release (NPR) for 5 minutes. Garnish with some fresh chopped herb and serve with a side salad or some baked Brussel sprouts, and the remaining honey mustard sauce.
Notes
- I would advise you to go minimal on the salt because the yellow mustard and curry powder already contains salt. You can always add more later, once the pressure cooking is done.
- You can use any grainy type of mustard for this recipe.
- Use your favorite herbs to garnish. Thyme, cilantro, and parsley really pair up well with this dish. You can use freshly chopped herbs or frozen.
- I would advise you to go minimal on the salt because the yellow mustard and curry powder already contains salt. You can always add more later, once the pressure cooking is done.
- You can use any grainy type of mustard for this recipe.
- Try to use the same size of chicken breast. This will ensure they all cook evenly and within the same time period.
- Check the readiness of the chicken breast using an Instant read thermometer. You will know they are done when an Instant read thermometer inserted into the thickest part of the breast reads 165 degrees Fahrenheit (approximately 75 degrees Celcius).
- For extra flavor, marinate the chicken in the honey mustard marinade for at least 30 minutes and for best results, overnight. This is not a must but it really brings out the flavors in this dish.
Nutrition Information
Show Details
Calories
751kcal
(38%)
Carbohydrates
53g
(18%)
Protein
54g
(108%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
23g
Trans Fat
1g
Cholesterol
146mg
(49%)
Sodium
990mg
(41%)
Potassium
1639mg
(47%)
Fiber
6g
(24%)
Sugar
22g
(44%)
Vitamin A
113IU
(2%)
Vitamin C
37mg
(41%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 53g | 18% |
| Protein | 54g | 108% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 990mg | 41% |
| Potassium | 1639mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 37mg | 41% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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