Instant Pot honey mustard chicken is a delicious, saucy recipe that comes together quickly using on-hand ingredients. Great for an easy weeknight dinner!
Honey mustard has long been one of my favorite condiments and flavors, and I just can’t seem to get enough!
I make sheet pan honey mustard chicken (with potatoes and broccoli), as well as slow cooker honey mustard chicken that’s great for meal prep.
And recently I shared this 15-minute honey mustard chicken made in a skillet. It's a frequent go-to when I don't know what else to make.
Today, we’re doing a slightly different take with this Instant Pot honey mustard chicken.
We’ve got tender, flavorful chicken that’s cooked along with onions and garlic in a swoon-worthy Dijon mustard and honey sauce.
It’s simple to make and definitely a family-friendly recipe that will have everyone digging in. Cause those flavors are a classic for a reason!
Plus, you’ve probably got all of the ingredients on hand to make this.
Which is perfect for those nights where you are staring at some chicken breasts in the fridge and thinking, "Oh crap. Now what do I make with these tonight so we can eat dinner ASAP??" Been there.
This recipe has great flavor, is well seasoned and well balanced and that sauce is just sooo tasty! You’ll want to drizzle it over your whole plate.
And you definitely should.
Oh, and this recipe is low-carb and gluten-free as is.
So let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make Instant Pot honey mustard chicken. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Also, I've got a little visual step-by-step of the process for you here:
Notes on making Instant Pot honey mustard chicken:
- Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Also, you can chop or shred the chicken after it’s done cooking, whichever you like.
- Mustard: Dijon mustard is my preferred mustard here for the flavor. You could try it with a yellow mustard if you want, but I haven’t tested it that way.
- Honey: This dish isn’t very sweet on its own, intentionally. The onion and garlic and mustard mixture help balance the sweetness so it’s mellow enough for dinner. You could always increase the honey if you’d like it to be a touch sweeter.
- Broth: The chicken broth helps ensure there’s enough sauce here to coat the chicken and to avoid a burn notice while under pressure.
- Greek yogurt: I use a nonfat or 2% Greek yogurt to stir into this dish at the end. You could try substituting sour cream if that’s what you have on hand. (I’ve also made it without the Greek yogurt at all and while the sauce wasn’t as creamy, it was still delicious.)
Oh, and I never have an issue with curdling, but milk and yogurt can curdle if it heats too quickly, or if it comes to a boil.
That’s why I recommend you remove the Instant Pot insert before you stir in the Greek yogurt.
Also, a quick disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it.
I have found it misleading when trying to plan, so I wanted to be sure to include it here.
I’ve included 15 minutes of “additional time” to account for the amount of time it will take for the pot to come to pressure and then the time for the quick release. The exact amount of time can vary, but that’s at least a rough estimate.
Oh and in case you’re in the market for one, I have and love this 6-quart Instant Pot.
Alrighty, let’s round out this meal and get ready to eat.
What to serve with honey mustard chicken:
- We love having this with microwave baked potatoes and some steamed broccoli.
- It would also go great with roasted or mashed potatoes or steamed rice, especially for all that extra sauce. You could even do a creamy polenta to serve with this.
- And of course, any steamed or roasted vegetable - green beans, asparagus, Brussels sprouts - would work great here. A nice side salad would be good, too.
A simple main dish like this makes sides endlessly versatile. (Which is so helpful!)
You might also want to check out this Instant Pot lemon chicken for another easy, saucy chicken recipe to make in your pressure cooker.
Last thing - what to do with leftovers.
How to store leftover honey mustard chicken:
- Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator.
- Reheat in a skillet on the stove over medium-low heat or in the microwave. The small chicken pieces and the sauce help ensure they heat quickly and don’t dry out too much.
- You can also freeze the leftovers, in a freezer-safe container, for up to 5-6 months.
There you have it!
No need to fret come dinnertime. This recipe will have a delicious meal that everyone will be excited about on the table in no time.
Happy cooking and enjoy!
XO,
Kathryn
Instant Pot Honey Mustard Chicken
Instant Pot honey mustard chicken is a delicious, saucy recipe that comes together quickly using on-hand ingredients. Great for an easy weeknight dinner!
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- ½ cup low-sodium chicken broth
- ½ cup nonfat plain Greek yogurt
Instructions
- Season the chicken breasts with paprika, salt and pepper.
- Heat the olive oil in the Instant Pot set on Saute mode. Once hot, add the chicken breasts and sear for 3-4 minutes per side, until browned. Remove and set aside.
- Add the butter to the Instant Pot. Once melted, add the onion and saute for 4-5 minutes, until tender. Add the garlic and saute for another 30 seconds.
- Meanwhile, combine the Dijon mustard, honey and chicken broth in a small bowl. Add the honey mustard mixture to the Instant Pot and scrape the bottom to loosen any browned bits. (This will help to avoid a burn notice.) Turn off saute mode.
- Return the chicken to the pot, turn to coat in the sauce and then seal the pot. Set to high pressure for 7 minutes.
- Once the time is up, use the quick release valve to release the pressure from the Instant Pot. Once the pressure has dropped, open the Instant Pot. Remove the chicken and either chop the chicken into bite-size pieces or shred the chicken.
- Remove the insert (to get it off the heat and prevent curdling) and stir the Greek yogurt into the sauce in the pot until well incorporated. Return the shredded or chopped chicken to the pot and stir to coat well in the sauce. Serve immediately.
Notes
Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Also, you can chop or shred the chicken after it’s done cooking, whichever you like.
Mustard: Dijon mustard is my preferred mustard here for the flavor. You could try it with a yellow mustard if you want, but I haven’t tested it that way.
Honey: This dish isn’t very sweet on its own, intentionally. The onion and garlic and mustard mixture help balance the sweetness so it’s mellow enough for dinner. You could always increase the honey if you’d like it to be a touch sweeter.
Broth: The chicken broth helps ensure there’s enough sauce here to coat the chicken and to avoid a burn notice while under pressure.
Greek yogurt: I use a nonfat or 2% Greek yogurt to stir into this dish at the end. You could try substituting sour cream if that’s what you have on hand. (I’ve also made it without the Greek yogurt at all and while it wasn’t as creamy a sauce, it was still delicious.)
Leftovers: Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator. Reheat in a skillet on the stove over medium-low heat or in the microwave. The small chicken pieces and the sauce help ensure they heat quickly and don’t dry out too much. You can also freeze the leftovers, in a freezer-safe container, for up to 5-6 months.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 416Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 161mgSodium: 665mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 57g
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