Instant Pot Honey Mustard Chicken

I’m one of these people that try to eat home-cooked meals as much as possible. Both my husband and I love cooking and eat in most of the time, except for times when we really want to go out for a nice dinner or want to check out a newly opened restaurant in town. Meal prep makes it easier for us to stay on track, and eat healthy meals at home. But sometimes, things get in the way and I get tired of cooking. You know the feeling when you just want to get a takeaway and eat in front of the TV? Sometimes that becomes an excuse to eat junk food and can happen a few times a week. So to avoid that, I started experimenting with really easy recipes that I can make in my Instant Pot. Instant Pot dinners are a life changer! You guys have no idea how much do I love my Instant Pot, and honestly, I don’t know what I would do without it! And this Instant Pot honey mustard chicken is a great example. Easy and quick recipe, very simple ingredients, healthy and tastes amazing!

Recommended Tools

An Instant Pot. I currently use this Instant Pot, it’s my favorite! I love these stainless steel measuring cups and use them every time I cook, as well as these measuring spoons.

How to Make Instant Pot Honey Mustard Chicken

For this recipe, you can use a skinless chicken breast and cut them into cubes (you’ll have to reduce the cooking time), but I recommend that you get bone-in skin-on thighs for more flavor. You’ll get incredible flavors and the chicken will be juicy. Kirsten Start by selecting the SAUTE setting. Heat the oil, season the chicken thighs, and brown them. The chicken will release juices as it cooks and this will be used for the sauce. Add water to deglaze the pan and with a wooden spoon remove any bits stuck to the bottom of the pot. Add the rest of the sauce ingredients; garlic, honey, and mustards. Throw in the potatoes and the carrots. I use new baby potatoes, but regular potatoes can work if diced to smaller chunks. Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position. Press on manual or pressure cooking, high pressure, and cook for 6 minutes. When the cooking is finished, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.