Description
A simple recipe for tender chicken cooked quickly in an Instant Pot with a sweet and tangy honey mustard sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup chicken broth
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the chicken in the inner pot of the Instant Pot.
- In a separate bowl, whisk together the chicken broth, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper.
- Pour the sauce mixture over the chicken.
- Secure the lid on the Instant Pot and set the vent to sealing.
- Cook on Manual/Pressure Cook setting on High for 10 minutes.
- Allow for a Natural Pressure Release (NPR) for 5 minutes, then manually release any remaining pressure.
- Remove the chicken and shred or slice it.
- If the sauce is too thin, set the Instant Pot to Sauté mode and let the sauce simmer until it thickens slightly, about 3-5 minutes.
- Return the chicken to the sauce and stir to coat.
- Serve immediately.
Notes
- You can use frozen chicken breasts; increase the pressure cooking time to 12 minutes and allow for a 10-minute NPR before quick releasing.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce during the Sauté step.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked chicken with sauce
- Calories: 320
- Sugar: 15
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: Instant Pot, Honey Mustard Chicken, quick chicken recipe, pressure cooker, easy dinner