This post may contain affiliate links. Please read my privacy policy.
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.
Other Recipes You Might Like
In this recipe, I will teach you how to make this chicken in an Instant Pot.
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!
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.
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!
Want a new Instant Pot? Enter to win Instant Pot 6qt Pressure Cooker. Click here or the image below to win!
How Many Calories per Serving?
This recipe is only 447 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Honey Mustard Chicken (Instant Pot)
Ingredients
- 1 1/2 - 2 lbs. (750g-900g) 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
Instructions
- Season both sides of the chicken thighs with salt and ground black pepper.
- Mix the honey, dijon mustard, soy sauce and chicken broth together. Stir to combine well.
- 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.
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I use frozen chicken breasts instead? If so how long of cooking time?
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.
Sadly mine looked nothimg like the photo. Sauce was watery..
Hi Liz, turn on Saute mode to reduce the sauce to your desired consistency.
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??
Hi Christine, I am not sure about mini, I have a 6 quart. You can double the sauce just to be sure, and you can just serve with spaghetti with the extra sauce! :)
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?
(I did use your original sauce proportions because it did wind up being 1 cup of liquid, which is what I know the IP needs.)
Hi Christine, I think it’s because my recipe calls for only 1/2 cup liquid and you had 1 cup. 1 cup is too much. Saute would reduce the sauce.
Could you use boneless chicken breast?
Yes.
If you don’t know this, I understand…but if I did boneless skinless chicken breast instead, would I still cook for the same amount of time?
Maybe cut down to 8 mins?
And if they are frozen?
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!
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.
Hi Barbara, thanks so much for trying my honey mustard chicken, yes stove top works just fine!
Should I double the time in the Instant pot if I double the recipe?
I think you can increase the time to 15 minutes instead of 10. Good luck and let me know how you like my honey mustard chicken.
This looks so good.I might have to cut back on the honey so I can have it on my Keto diet.
Sure, I am sure it works.
Thanks for including the instructions for us low tech kitchen warriors!
How do you make this if you don’t have an instant pot?
Hi Deborah, please check the Recipe section, in the Cook’s Note for slow cooker and stove top cooking. You can use regular skillet.