Instant Pot Honey Mustard Chicken
Chicken thighs braised with honey, mustard, potatoes, and carrots in a simple one-pot meal.
Ingredients
Method
Completed steps 0
Select sauté mode and heat the oil. Season the chicken thighs with salt and pepper, then brown them skin-side down until well colored.
Pour in the water and scrape the pot bottom with a wooden spoon to loosen any stuck bits. Turn off sauté mode.
Stir in the garlic, honey, Dijon mustard, and whole grain mustard. Add the potatoes and carrots, then season with additional salt and pepper.
Cover the pot and move the valve to sealing position.
Press manual or pressure cook on high for 8 minutes.
When done, quick-release the steam and open the lid carefully. Serve, garnishing with chopped parsley if desired.
Notes
Use whole grain or stone ground mustard, not dry powder—it dissolves and flavors unevenly.
Bone-in, skin-on thighs stay moist and brown better than breasts for this dish.
Chicken releases liquid as it cooks; the sauce will thin—simmer on sauté mode for a few minutes after cooking if you prefer it thicker.
Calories: 258 kcal · Carbs: 27 g · Protein: 22 g · Fat: 7 g · Sodium: 231 mg · Fiber: 3 g · Sugar: 14 g
Adapted from littlesunnykitchen.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.