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Instant Pot Honey Mustard Chicken

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Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner

Weekday dinner themes offer a framework for easy meal planning — or, at the very least, last-minute dinner decisions! In my house, we start the week with Meatless Monday and close it out with Pizza Friday — a longstanding tradition that helps me maintain some semblance of sanity. As we embark on a new season and new school year, I’ve decided to introduce one more theme: Instant Pot Wednesdays!

My first foray into this new theme was this honey mustard chicken. Think of it as a lighter take on traditional pot roast : Either chicken breasts or thighs (they both come out tender and juicy) cook alongside sweet carrots and buttery potatoes. A mixture of honey and mild Dijon mustard makes it feel elegant while still appealing to my kids’ palates.

Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner

An Instant Pot Dinner That’s Easy to Love

The best part about Instant Pot dinners? There’s only one pot to clean! For this chicken dinner, you start by sautéing the onion and garlic in melted butter in the Instant Pot. Next up is the liquid, which is a must for bringing the Instant Pot to pressure — and infusing the chicken and veggies with flavor. Here I’ve used a mixture of chicken broth, Dijon, honey, and dried thyme. Add the chicken, potatoes, and carrots, and cook under high pressure for eight minutes.

It takes 15 to 20 minutes for the pot to come up to pressure, so while you wait you’ll chop some parsley and lemons — and still probably have time to wipe down the counters and ask the kids to set the table before dinner is done cooking. When the cook time is up, release the pressure and transfer the chicken and veggies to a platter. Boil the sauce until reduced, then spoon it over the dish. Finish everything off with the parsley and a squeeze of lemon — my secret to brightening up any Instant Pot dinner.

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Optional Add-ons for Your Instant Pot Chicken Dinner

This showstopper supper serves four and is a one-pot meal with protein, starch, and veggies. If I have a few extra minutes, I add a green side salad and some crusty bread for soaking up the sauce. In the rare instance of leftovers, the chicken is great served cold on a bed of leafy lettuce, or chopped up and layered on a sandwich with a swipe of Dijon and honey.

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Instant Pot Honey Mustard Chicken Recipe

Yield Serves 4

Prep time 20 minutes to 25 minutes

Cook time 35 minutes

• alcohol-free
• egg-free
• fish-free
• peanut-free
• shellfish-free
• pork-free
• gluten-free
• wheat-free
• high-fiber
• soy-free
• tree-nut-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 572
• Fat 12.9 g (19.8%)
• Saturated 5.1 g (25.7%)
• Carbs 55.8 g (18.6%)
• Fiber 8.7 g (34.8%)
• Sugars 11.8 g
• Protein 58.2 g (116.5%)
• Sodium 1026.3 mg (42.8%)

Ingredients

• 1 pound

  small red or Yukon Gold potatoes (about 4 (3-inch) potatoes)

• 12 ounces

  medium carrots (5 to 6)

• 1

  medium red onion

• 2 cloves

  garlic

• 2 pounds

  boneless, skinless chicken breasts or thighs (4 medium breasts or 8 thighs)

• 1 1/2 teaspoons

  kosher salt, divided

• 1/4 teaspoon

  freshly ground black pepper, plus more for serving

• 3/4 cup

  low-sodium chicken broth

• 3 tablespoons

  Dijon mustard

• 1 tablespoon

  honey

• 1 teaspoon

  dried thyme

• 2 tablespoons

  unsalted butter

• 1/4 cup

  fresh parsley leaves

• 1

  medium lemon

Instructions

1. Quarter 1 pound red or Yukon gold potatoes. Halve 12 ounces carrots lengthwise (peel first if desired), then cut into 2-inch pieces crosswise. Cut 1 red onion into 8 wedges. Mince 2 garlic cloves.

2. Season 2 pounds boneless, skinless chicken breasts or thighs all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

3. Place 3/4 cup low-sodium chicken broth, 3 tablespoons Dijon mustard, 1 tablespoon honey, and 1 teaspoon dried thyme in a liquid measuring cup or small bowl and whisk to combine.

4. Melt 2 tablespoons unsalted butter with the Sauté function in a 6-quart electric pressure cooker. Add the onion, garlic, and remaining 1/2 teaspoon kosher salt. Sauté, stirring often, until the onions begin to soften and the garlic is fragrant, about 3 minutes.

5. Turn the electric pressure cooker off. Pour in the chicken broth mixture and scrape any browned bits from the bottom of the pot. Add the chicken in an even layer: the breasts will be in a single layer with some slight overlap, and the thighs will be in two layers. Top with the potatoes and then the carrots.

6. Seal the pressure cooker and make sure the vent is closed. Set to cook under HIGH pressure for 8 minutes. The pressure cooker should take 15 to 20 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, and cut 1 medium lemon into wedges.

7. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release the remaining pressure. Transfer the chicken and vegetables to a serving platter with tongs and a slotted spoon.

8. Bring the sauce in the pressure cooker to a boil with the Sauté function. Boil until reduced to 1 cup, 10 to 15 minutes. Spoon the sauce over the chicken and vegetables, and garnish with the parsley and more black pepper. Serve with lemon wedges.

Recipe Notes

Make ahead: The chicken can be seasoned and refrigerated up to 1 day in advance.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Patty Catalano

Contributor

Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

Source : food