Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Honey Mustard Chicken with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 22 reviews

  • Author: Maggie
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

This Instant Pot Honey Mustard Chicken is a flavorful and quick meal featuring tender chicken thighs cooked with a delicious honey mustard sauce, accompanied by baby potatoes and carrots. The recipe uses the Instant Pot’s pressure cooking function to lock in juices and flavors, resulting in a hearty, comforting dish ready in about 25 minutes.

Ingredients

Chicken

  • 6 chicken thighs (bone-in, skin-on)
  • 1 tablespoon oil (olive or vegetable)
  • Salt and pepper to taste

Sauce

  • 2 cloves garlic (minced)
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons stone ground mustard/whole grain mustard (NOT ground mustard powder)
  • ½ cup water

Vegetables

  • 1 pound (450g) baby potatoes (sliced in halves)
  • 3 carrots (peeled and sliced into 1-2 inch pieces)

Instructions

  1. Brown the chicken: Press on the SAUTE setting of the Instant Pot and heat the oil. Season the chicken thighs generously with salt and pepper. Place them skin side down in the hot oil and brown well. This step develops a rich flavor and crispy skin.
  2. Deglaze the pot: Add ½ cup water to the pot to loosen and dissolve any browned bits stuck to the bottom. Use a wooden spoon to scrape the bottom thoroughly. This prevents burning during pressure cooking and adds flavor to the sauce. Then, switch off the saute setting.
  3. Add sauce ingredients and vegetables: Stir in the minced garlic, honey, Dijon mustard, and stone ground mustard into the pot. Follow by adding the halved baby potatoes and sliced carrots on top of the chicken and sauce.
  4. Season and seal: Add more salt and pepper to taste. Secure the Instant Pot lid and ensure the valve is set to the sealing position to prepare for pressure cooking.
  5. Pressure cook: Select MANUAL or PRESSURE COOK on high pressure and set the timer for 8 minutes. This cooks the chicken and vegetables perfectly, infusing the honey mustard flavors throughout.
  6. Release pressure and serve: Once cooking is complete, perform a quick release of the steam to safely open the lid. Garnish the dish with chopped fresh parsley if desired and serve hot.

Notes

  • For extra flavor, you can marinate the chicken in the honey mustard sauce for 30 minutes before browning.
  • Use bone-in, skin-on chicken thighs for juicier, more flavorful results.
  • If you prefer a thicker sauce, after pressure cooking, remove the chicken and vegetables and use the SAUTE setting to reduce the sauce for a few minutes.
  • You can substitute baby potatoes with fingerlings or small red potatoes.
  • Adjust cook time slightly if using frozen chicken thighs—add 2-3 minutes to the pressure cook time.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://recipeworthsaving.com/instant-pot-honey-mustard-chicken-with-potatoes-and-carrots-recipe/