Honey Mustard Chicken (Instant Pot)
Tender chicken thighs in a tangy honey mustard sauce made quickly in the Instant Pot.
Equipment
- Instant Pot or electric pressure cooker
- Tongs
- Measuring Spoons
- Measuring Cups
- Small Bowl
- Wooden Spoon or Spatula
Ingredients
- 1 1/2–2 lb chicken thighs (about 5 thighs; 750–900 g)
- salt to taste
- ground black pepper to taste
- 3 tbsp honey
- 3 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1/2 cup chicken broth
- 1 tsp olive oil
- 5 clove garlic peeled and minced
- 1 tbsp chopped parsley
Instructions
- Season both sides of the chicken thighs with salt and ground black pepper.
- In a small bowl, whisk together the honey, Dijon mustard, soy sauce, and chicken broth until smooth.
- Set the Instant Pot to Sauté and heat the olive oil. When hot, add the chicken thighs skin-side down and sear until golden brown, then flip to brown the other side, about 2–3 minutes per side.
- Add the minced garlic to the pot, then pour in the honey mustard mixture, scraping up any browned bits from the bottom.
- Secure the lid, set to Manual/High Pressure for 10 minutes, then perform a quick release when the cook time finishes.
- Carefully remove the lid, stir in the chopped parsley, and if you prefer a thicker sauce, switch to Sauté and reduce the sauce for 1–2 minutes.
- Serve the chicken with the sauce spooned over plain spaghetti or steamed rice.
Notes
- If you don't have an Instant Pot, cook in a slow cooker on high for about 3 hours.
- On the stovetop, pan-fry the chicken and then simmer with the sauce until tender.
- Adjust salt and pepper to taste before serving.