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Honey Mustard Chicken (Instant Pot)

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Honey Mustard Chicken - tender, juicy and fall-off-the-bone chicken in rich honey mustard sauce. The easiest and most delicious chicken dinner ever!

Honey Mustard Chicken - tender, juicy and fall-off-the-bone chicken in rich honey mustard sauce. The easiest and most delicious chicken dinner ever | rasamalaysia.com

Delicious tender and juicy Honey Mustard Chicken recipe.

Honey Mustard Chicken is probably one of the most popular chicken dinner recipes.

The combination of honey and dijon mustard works great on chicken, especially with juicy and tender chicken thighs.

Honey Mustard Chicken with rich honey mustard sauce.

In this recipe, I will teach you how to make this chicken in an Instant Pot.

Easy instant pot Honey Mustard Chicken recipe.

I have been using my Instant Pot a lot, especially on those busy weeknights when I don’t have much time in the kitchen.

I love that this Honey Mustard Chicken recipe is so easy; it calls for 5 key ingredients, with an active time of 10 minutes. I used soy sauce to enhance the flavor and it turned out absolutely delicious!

Easy and quick 5 ingredients Honey Mustard Chicken recipe for lunch and dinner.

Serve the chicken with either steamed rice or plain spaghetti; ladle the sauce over the rice or mix it with the spaghetti, it’s very good. Heating up is extremely easy with the Instant Pot saute function.

Family favorite tender and juicy Honey Mustard Chicken recipe with creamy and rich Honey Mustard gravy.

Try this recipe tonight and I am sure you and your family will love the chicken so much that you are going to keep making this dish. This recipe is a keeper for sure!

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    Honey Mustard Chicken Recipe

    Honey Mustard Chicken - tender, juicy and fall-off-the-bone chicken in rich honey mustard sauce. The easiest and most delicious chicken dinner ever!

    Prep Time
    Cook Time
    Total Time
    Servings 4 people
    Calories 547 kcal
    Author

    Ingredients

    • 1 1/2 - 2 lbs 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
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    Instructions

    1. Season both sides of the chicken thighs with salt and ground black pepper.
    2. Mix the honey, dijon mustard, soy sauce and chicken broth together. Stir to combine well.
    3. Turn on the Instant Pot and set the mode to Saute. Add the olive oil when it's fully heated so the chicken won't stick to the pot. Pan-sear both sides of the chicken thighs, skin side down first, until the skin is a nice golden brown and the bottom part is nicely browned.
    4. Add the garlic into the pot, follow by the honey mustard mixture. Cover the lid and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley. Change to saute mode and reduce the sauce for 1 to 2 minutes, if you like a thicker sauce. Serve with plain spaghetti or steamed rice.

    Recipe Notes

    If you don’t have an Instant Pot, you can make this Honey Mustard Chicken in a slow cooker, or on your stove top. If you use a slow cooker, make sure not to overcook it. Use high heat and cook for 3 hours. For stove top, just pan-fry the chicken and then add in the Sauce. Simmer on low heat and cook until the chicken meat is tender.

    Nutrition Facts
    Honey Mustard Chicken Recipe
    Amount Per Serving (4 people)
    Calories 547 Calories from Fat 612
    % Daily Value*
    Total Fat 68g 105%
    Saturated Fat 18g 90%
    Cholesterol 389mg 130%
    Sodium 695mg 29%
    Potassium 879mg 25%
    Total Carbohydrates 16g 5%
    Dietary Fiber 1g 4%
    Sugars 13g
    Protein 66g 132%
    Vitamin A 7.9%
    Vitamin C 3%
    Calcium 4.5%
    Iron 17.7%
    * Percent Daily Values are based on a 2000 calorie diet.
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    46 COMMENTS... read them below or add one

    1. I have a XL electric pressure cooker. I would like to double this recipe. Would I make adjustments to the time and amount of ingredients for the sauce?

      Reply

    2. Delicious! Thanks for the recipe! I used boneless skinless chicken breasts, set them aside after browning while I sautéed onions, shallots and mushrooms I needed to use up, along with the garlic. I might add a splash of white wine next time. And there WILL be a next time!

      Reply

    4. I made with 1.25lbs frozen boneless/skinless thighs, doubled the sauce recipe and did at high pressure for 12 minutes and it worked really well.

      Reply

    6. I made this recipe last night with boneless, skinless chicken thighs and it was delicious! My husband also thought it was great. This will be one of my regularly used recipes. I sautéed 8 thighs in 2 batches in my instant pot, 2 minutes each side. Then I poured 1 1/2 recipes of the sauce on the thighs in the pot (I had prepared previously), and high pressure cooked 3 minutes. I took out the thighs and reduced the sauce and added 1/4 cup cream. The cream elevates a notch, but I will not use for “regular dinners”.

      Reply

    8. I wonder about the nutritional information. This recipe says there is 5.4 g protein per serving. One of your similar recipes I believe it’s the garlic honey chicken has same amount of chicken and it lists 50g Per serving.

      Reply

    10. Hello! Was just wondering, can I sub chicken breasts instead of thighs? wanted to make this tonight but im broke and unfortunately only have breasts. and if so, will that affect the amount of ingredients or cooking time?

      Reply

    11. It made these on top the stove a couple weeks ago and they were delicious!! have 3 large chicken breasts that are frozen but I want to make in my new insta pot ultra. Don’t have time to thaw them. Is there anyway I could adjust the recipe to make it work?

      Reply

      • It’s best you thaw them. I have never used frozen breast in my IP. If you do, I guess you will have to double the sauce and cook longer in the IP, perhaps 12-15 minutes on high pressure.

        Reply

    14. I have an IP Mini. How do I adjust the amount of cook time? Do my chicken thighs have to all be on one layer at the bottom of the pot? Is the mixture enough liquid for pressure cooking??

      Reply

        • It didn’t go very well. I used 3 bone-in thighs and followed the directions. I don’t think I pan seared long enough (I’m a pretty inexperienced cook and new to all this), but the real problem seemed to be that they were just swimming in sauce. I pressure cooked them for 9 minutes and the sauce was watery at the end…so I added 3 min of saute so it would thicken, but it didn’t. It’s not BAD, but it doesn’t look like yours. Any ideas where I went wrong?

          Reply

    16. Look so amazing! I wonder 10 minute is enough to make chicken soft and infused spices, isn’t? I always have to marinated it with spices for a long time before i cook it, it will be delecious but need a lot of time. Thank for your sharing!

      Reply

    17. I made this for my 14 year old fussy eater granddaughter and her 2 friends. They absolutely loved it! My granddaughter made me promise I would give the recipe to her mother. This recipe is so easy. I made it on the stove top. Definitely a winner.

      Reply

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