There’s something so comforting about a sticky, tangy sauce coating tender pieces of chicken — and when it comes together in the Instant Pot in under 30 minutes, I’m instantly sold. This Honey Mustard Chicken (Instant Pot) recipe is simple, pantry-friendly, and perfect for busy weeknights. It uses five bone-in or boneless chicken thighs (about 1 1/2–2 lbs / 750g–900g), a handful of basic pantry staples, and a quick sauce that strikes the right balance of sweet, sharp, and savory.

This version keeps the ingredient list short and focused: salt and ground black pepper for seasoning, three tablespoons each of honey and Dijon mustard, a tablespoon of soy sauce, a half cup of chicken broth for pressure cooking, a teaspoon of olive oil to sear, five cloves of garlic for aromatic depth, and one tablespoon of chopped parsley to finish. The chicken comes out moist because pressure cooking locks in juices, and the sauce reduces quickly into a glossy glaze you’ll want to drizzle over rice or mashed potatoes.

Why I love this Honey Mustard Chicken (Instant Pot): it’s hands-off after an initial sear, forgiving, and great for meal prep. If you want to keep things lighter, remove any visible fat from the thighs; if you want deeper flavor, leave the skin on for searing and remove it after pressure cooking. Either way, the sauce clings beautifully to every bite.

Ingredients

▢1 1/2 – 2lbs. (750g-900g) chicken thighs, 5 chicken thighs
▢salt
▢ground black pepper
▢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 chopped parley

Equipment

Instant Pot or any electric pressure cooker
Tongs
Spoon or spatula
Small bowl for the sauce
Measuring spoons and cup

Prep Tips

Pat the chicken thighs dry with paper towels before seasoning; this helps achieve a better sear and prevents the meat from steaming when you start the Instant Pot.
Use bone-in or boneless thighs — both work. If your thighs have skin and visible fat, trim as you prefer.
Mince or finely chop the five garlic cloves so the aroma disperses evenly into the sauce.
Measure the honey and Dijon mustard precisely; they provide the central flavor balance here.

Step-by-Step Instructions

Below are clear, rewritten directions following the original order but refined into step-by-step instructions for reliable results. The ingredient amounts listed above are used without change.

Season the chicken: Pat the 5 chicken thighs dry. Sprinkle both sides lightly with salt and a few grinds of ground black pepper. Set the seasoned thighs aside while you prepare the other ingredients.
Make the honey mustard sauce: In a small bowl, whisk together 3 tablespoons honey, 3 tablespoons Dijon mustard, and 1 tablespoon soy sauce until smooth. Set this mixture nearby; it will be added to the pot later.
Prepare the garlic: Peel and mince the 5 cloves garlic. Keep them ready to add to the Instant Pot when you sauté.
Heat the Instant Pot: Set your Instant Pot to the Sauté setting and add 1 teaspoon olive oil. Allow the oil to warm for about 30 seconds so it becomes shimmering but not smoking.
Sear the chicken thighs: Add the seasoned chicken thighs to the hot oil in a single layer. Sear for 2–3 minutes per side until each side is lightly browned. You are only developing color and flavor; the thighs will finish cooking under pressure. Use tongs to flip the thighs carefully.
Add the garlic: Push the chicken to the side and add the minced garlic to the pot. Sauté the garlic for about 30 seconds until fragrant, stirring to combine with the oil and brown bits from searing. Be careful not to let the garlic burn.
Deglaze with broth: Pour in 1/2 cup chicken broth and use a wooden spoon or spatula to scrape any browned bits off the bottom of the pot. Scraping is important so the Instant Pot does not display a burn warning and so the sauce captures that concentrated flavor.
Add the honey mustard sauce: Pour the honey, Dijon, and soy sauce mixture over the seared chicken thighs. Tilt the pot slightly and spoon some sauce over each thigh to distribute flavor. The liquid level should be enough for pressure cooking while allowing the Instant Pot to build steam.
Pressure cook: Close and lock the Instant Pot lid. Set the valve to Sealing. Choose the Manual or Pressure Cook setting and set the time for 8 minutes at high pressure. It will take a few minutes for the pot to reach pressure before the cook time begins.
Natural release: When the cooking cycle finishes, allow the pressure to release naturally for 5 minutes. After 5 minutes, carefully switch the valve to Venting to release any remaining pressure. Open the lid once the float valve drops.
Thicken the sauce (optional): Remove the chicken thighs to a serving plate and set the Instant Pot to Sauté again. Let the sauce simmer and reduce for 2–4 minutes until it thickens and becomes glossy. If you prefer a thicker glaze, stir a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water into the sauce and simmer for another minute.
Coat and finish: Return the chicken to the pot briefly and spoon the reduced sauce over each piece so the thighs are well coated. Sprinkle 1 tablespoon chopped parley over the top for a fresh burst of color and flavor.
Serve: Transfer the Honey Mustard Chicken (Instant Pot) to plates, spooning extra sauce over the meat. This dish pairs beautifully with steamed rice, mashed potatoes, or a simple green salad.

Serving Suggestions

This Honey Mustard Chicken (Instant Pot) shines with plain sides that soak up the sauce. Consider serving it with:

Steamed basmati or jasmine rice to catch the glossy mustard-honey sauce.
Buttery mashed potatoes for a cozy, comforting plate.
Roasted vegetables or a crisp green salad to provide brightness and texture contrast.
Warm naan or flatbread if you’d like to scoop up every last bit of sauce.

Make-Ahead and Storage

You can prepare this dish ahead and refrigerate it. Once cooled, place the chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring the sauce so it doesn’t separate. If the sauce becomes too thick after refrigeration, stir in a splash of chicken broth while reheating to restore a silky consistency.

Variations and Swaps

To brighten the flavor, stir 1 teaspoon of freshly squeezed lemon juice into the sauce after cooking.
For a little heat, add a pinch of red pepper flakes to the honey-mustard mixture before cooking.
If you prefer white meat, the same method works with boneless skinless chicken breasts; reduce pressure cooking time to 6 minutes and allow a natural release for 5 minutes.
Swap chopped parsley for chopped cilantro if you like a more herbaceous finish.

Troubleshooting

If your Instant Pot shows the burn warning, press Cancel, remove a little of the liquid to deglaze the bottom, and make sure no browned bits remain stuck to the base before restarting.
If the sauce seems too thin after pressure cooking, use the Sauté function to reduce it down, or whisk in a small cornstarch slurry to thicken quickly.
If the chicken seems underdone, close the lid and pressure cook for an additional 2–3 minutes at high pressure, then perform a quick release.

Why this works

Pressure cooking shortens the time needed to tenderize thighs while retaining moisture. A quick sear before pressure cooking develops deep flavor through browning reactions that can’t happen under pressure. The balance of Dijon and honey gives a sharp-sweet profile, while soy sauce and garlic provide savory depth. Finishing with fresh chopped parley lifts the whole dish and adds a subtle herbal note.

Notes

Quantities: The recipe uses five chicken thighs totaling about 1 1/2–2 lbs (750g–900g). Do not increase or decrease the liquid in the Instant Pot by more than small amounts; the listed 1/2 cup chicken broth is sufficient to build pressure and create sauce.
Seasoning: The instructions call for salt and ground black pepper without precise teaspoons; season to taste but remember that the soy sauce adds saltiness, so start with a light sprinkle and adjust after cooking if needed.
Garnish: Use the 1 tablespoon chopped parley as the final flourish; it adds color and a hint of freshness that contrasts nicely with the rich sauce.

There you have it: a reliable, flavorful weeknight recipe that makes the most of pantry staples. This Honey Mustard Chicken (Instant Pot) is glossy, saucy, and wonderfully simple — perfect for anyone who wants comfort without fuss. Serve it up with rice or potatoes, tuck leftovers into wraps for lunch, and enjoy the kind of sticky-sweet chicken that disappears fast from the dinner table.