Instant Pot Honey Mustard Chicken Recipes
INSTANT POT HONEY MUSTARD CHICKEN
This Instant Pot honey mustard chicken is so simple to make. Throw into your pressure cooker and have a healthy meal done in less than 20 minutes and for under $10 total. Served over rice it's an easy honey mustard chicken recipe.
Provided by The Typical Mom
Categories Entree Main Course
Time 18m
Number Of Ingredients 7
Steps:
- Season both sides of thighs with salt and pepper. Set pressure cooker to saute function.
- Add oil and when hot add 4 thighs to sear/brown on both sides. Remove when done and add 4 more until they are all done.
- Pour 1/3 c of your broth/stock into your pot and use a wooden spoon to scrape cooked bits of chicken off bottom of the pot (deglazing)
- In a bowl whisk together rest of broth and all other ingredients minus the cornstarch to make your honey mustard sauce.
- Put all chicken back into the pot so they overlap the least amount possible, then pour sauce over the top.
- Close lid and steam valve and set to high pressure for 10 minutes. Then do a quick release.
- Remove chicken. For a thicker sauce set pot to saute. In a small bowl whisk together cornstarch with a few tbsp of hot liquid from pot until smooth. Pour into pot and stir for 1-2 min so it thickens, then turn pot off and serve.
Nutrition Facts : ServingSize 3 oz, Calories 657 kcal, Carbohydrate 28 g, Protein 39 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 223 mg, Sodium 469 mg, Sugar 24 g, Fiber 1 g
INSTANT POT® HONEY-MUSTARD CHICKEN WITH POTATOES AND LEMON
This quick and easy recipe is a great alternative to regular old grilled or fried chicken. The lemon and honey are wonderfully complemented by the earthy mustard and herb scents. Try using a combination of lemon and lime for extra citrus zing. If preferred, use thighs only with bone-in or deboned.
Provided by FredMal
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and black pepper and add to a multi-functional pressure cooker (such as Instant Pot®). Add quartered red potatoes.
- Mix together chicken stock, olive oil, honey, Dijon mustard, rosemary, thyme, oregano, garlic, lemon juice, and lemon zest in a bowl. Pour mixture over chicken and potatoes in the cooker; stir to combine.
- Close and lock the lid. Select Manual setting and high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste dish and season with salt and pepper if desired.
Nutrition Facts : Calories 558.3 calories, Carbohydrate 41.8 g, Cholesterol 126 mg, Fat 26 g, Fiber 4.6 g, Protein 41 g, SaturatedFat 5.7 g, Sodium 477.5 mg, Sugar 10.4 g
HONEY MUSTARD CHICKEN & POTATOES (ONE PAN)
Honey Mustard Chicken & Potatoes is all made in one pan! Juicy, succulent chicken pieces are cooked in the best honey mustard sauce, surrounded by green beans and potatoes for a complete meal!
Provided by Karina
Categories Dinner
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
- Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
- Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
- Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
- OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.
Nutrition Facts : Calories 530 kcal, Carbohydrate 42 g, Protein 27 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 250 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving
INSTANT POT CREAMY MUSTARD CHICKEN
A family-friendly creamy mustard chicken dinner made in the Instant Pot! This quick and easy meal is so comforting made with big flavors!
Provided by Diana
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- On the Instant Pot, press on SAUTE then add oil and melt the butter. Season the chicken with salt and pepper.
- When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it's browned, flip and cook for 2 more minutes.
- Remove the chicken onto a plate and set aside.
- Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.
- Deglaze the pot with the stock, and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
- Add the thyme, mustard, and put the chicken back in.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Remove the chicken onto a plate and set aside.
- Press on SAUTE, and as the sauce starts simmering add cream and parmesan. Whisk until well combined and allow it to reduce a little (to your desired consistency).
- Add the spinach leaves, and let them wilt. Add the chicken back in, spoon the sauce over the chicken and serve!
Nutrition Facts : Calories 519 kcal, Carbohydrate 7 g, Protein 16 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 160 mg, Sodium 575 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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- 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.
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