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-GARLIC CHICKEN
A classic take-out dish made simple in your Instant Pot®. Don't forget to pick up some fortune cookies and feel free to leave out the sriracha if sensitive to heat. Serve over rice and garnish with green onions and sesame seeds.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
- Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 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. Serve chicken sprinkled with green onions and sesame seeds.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 25.5 g, Cholesterol 64.8 mg, Fat 13.7 g, Fiber 0.7 g, Protein 19.9 g, SaturatedFat 3.2 g, Sodium 1069.8 mg, Sugar 13.2 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
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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- Season the thighs with salt, pepper and thyme. Press SAUTE function on your instant pot and pour the oil in. When hot, add the thighs and brown on both sides (about 2 mins per side). Take them out.
- Deglaze the pot with stock. Turn off the SAUTE function. Add mustard and honey and whisk until well blended. Place the chicken thighs back in and lock the lid into its position.
- Press MANUAL or PRESSURE COOK (both programs are for pressure cooking). Adjust the time to 8 minutes.
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- Press on the SAUTE setting, then heat the oil, season the chicken thighs and brown them well. Start by chicken skin side down.
- Add water to deglaze the pot and with a wooden spoon remove any bits stuck to the bottom of the pot. Switch off the saute setting.
- Add the rest of the sauce ingredients; garlic, honey, and mustards. Followed by potatoes and carrots.
- Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position.
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3.9/5 (164)Total Time 23 minsCategory DinnerCalories 270 per serving
- Combine honey and water in the bowl of the instant pot. Next, turn the instant pot to saute and leaving the lid off, stir together until the honey dissolves, about 5 minutes. Next, add the mustard, italian seasoning, salt, pepper, garlic powder and paprika and stir to combine.
- Set the steam rack inside add the chicken breasts to the Instant Pot and coat with the honey mustard sauce.
- Set Instant Pot to pressure cook/manual, high pressure. Set the cook time to 8 minutes for a medium-sized 6-8 ounce chicken breast. Set the cook time to 12 minutes if the chicken breast is frozen.
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4/5 (1)Total Time 30 minsCategory Main CourseCalories 472 per serving
- Place the metal bowl inside the Instant Pot and secure the lid and valve. Set pressure to high. Set time to 14 minutes. Allow a 10 minute natural release before opening the steam valve (don't burn your hand!) When all the steam is released, open your lid and shred the chicken. I find this is easiest to do with an electric hand mixer. But forks will do the trick as well.
- Serve over rice or with a side of veggies and a salad. Note that you can easily adjust the honey or the mustard after cooking if you feel the flavors are not strong enough or balanced enough for you. Feel free to add more taste of either.
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4.6/5 (17)Category Main CourseCuisine AmericanCalories 400 per serving
- Heat 1 tablespoon olive oil in the Instant Pot on the 'Saute' mode for 2-3 minutes, (use this time to prepare the rest of the ingredients)
- Once the oil has heated, season the chicken thighs with salt and pepper and add them to the Instant Pot
- Let the chicken cook on each side for 3-4 minutes until lightly browned. Once done, take them out and keep aside on a plate.
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- In a medium bowl, whisk together the honey, dijon mustard, and apple cider vinegar. While constantly whisking the dijon and honey mixture, slowly pour in the olive oil and whisk to combine until a creamy dressing forms.
- Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon thyme, then toss with 1/4 cup of the honey mustard.
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