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!
Yield: 4 servings
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.
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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
Serving: 1serving | Calories: 416kcal | Carbohydrates: 13g | Protein: 57g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 161mg | Sodium: 665mg | Fiber: 1g | Sugar: 10g
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