Very easy, sweet, and tangy Honey Mustard Chicken cooked in the Instant Pot! This Instant Pot recipe is a healthy meal with minimal cleanup and ready in under 30 minutes.<\/div>\n
Here’s how you make it:<\/p>\n
Course:\u00a0<\/span>Dinner | <\/span>Cuisine:\u00a0<\/span>American, French | <\/span>Servings:\u00a0<\/span>4<\/span>\u00a0serves | <\/span><\/span>Calories:\u00a0<\/span>381\u00a0<\/span><\/div>\n
<\/div>\n
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\nIngredients<\/h6>\n
Ingredients<\/h6>\n\n\n- 6<\/span>\u00a0(about 2 pounds, total)<\/span>\u00a0boneless, skinless chicken thighs<\/span><\/li>\n
- 1\/2<\/span>\u00a0teaspoon<\/span>\u00a0garlic powder <\/span><\/li>\n
- 1\/<\/span>2<\/span>\u00a0teaspoon<\/span>\u00a0onion powder<\/span><\/li>\n
- 1\/2<\/span>\u00a0teaspoon<\/span>\u00a0sweet or smoked paprika<\/span><\/li>\n
- salt and fresh ground pepper,<\/span>\u00a0to taste<\/span><\/li>\n
- 2<\/span>\u00a0tablespoons<\/span>\u00a0avocado oil OR olive oil<\/span><\/li>\n
- 1<\/span>\u00a0small yellow onion,<\/span>\u00a0diced<\/span><\/li>\n
- 3<\/span>\u00a0garlic cloves,<\/span>\u00a0minced<\/span><\/li>\n
- 1<\/span>\u00a0cup<\/span>\u00a0low sodium chicken broth\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span>
![\"Instant](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/honey-mustard-chicken-200x300.jpg\")
<\/li>\n- 3<\/span>\u00a0tablespoons<\/span>\u00a0dijon mustard<\/span><\/li>\n
- 3 <\/span>tablespoons<\/span>\u00a0honey<\/span>\u00a0(In this recipe it used Honey-Free Vegan, KETO, Low Carb Honey)<\/span><\/li>\n
- 1<\/span>\/4<\/span>\u00a0cup<\/span>\u00a0heavy cream<\/span><\/li>\n
- 2 <\/span>tablespoons<\/span>\u00a0whole-grain Dijon mustard<\/span><\/li>\n
- 1<\/span>\u00a0tablespoon<\/span>\u00a0cornstarch<\/span><\/li>\n
- fresh chopped parsley,<\/span>\u00a0for garnish<\/span><\/li>\n<\/ul>\n
Instructions\u00a0<\/strong><\/h6>\n<\/div>\n<\/div>\n\n\nSeason chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.<\/div>\n\n- \nPress the “Saut\u00e9” function on the Instant Pot and pour in the oil.<\/div>\n<\/li>\n
- \nOnce the oil is hot, add in the chicken thighs and cook for about 2 to 3 minutes per side, or until just browned; remove thighs from the Instant Pot and set aside.<\/div>\n<\/li>\n
- \nKeeping the IP on “Saut\u00e9”, stir diced onions into the hot oil and cook for 2 minutes, stirring occasionally. Add a little more oil if needed.<\/div>\n<\/li>\n
- \nStir in the garlic and cook for 20 seconds, or until fragrant.<\/div>\n<\/li>\n
- \nPour in the chicken broth and scrape up all the browned bits on the bottom of the pan.<\/div>\n<\/li>\n
- \nTurn off the “Saut\u00e9” function.<\/div>\n<\/li>\n
- \nWhisk mustard and honey into the chicken broth; whisk until well combined.<\/div>\n<\/li>\n
- \nPlace chicken thighs back into the IP, close the vent, and lock the lid into its position.<\/div>\n<\/li>\n
- \nPress the MANUAL button or PRESSURE COOK button and set the time to 8 minutes; then, allow the pot to do a natural pressure release. It took about 12 minutes to depressurize.<\/div>\n<\/li>\n
- \nTake out the chicken thighs and set them aside.<\/div>\n<\/li>\n
- \nIn a mixing cup or bowl, combine heavy cream, whole-grain Dijon Mustard, and cornstarch; whisk until thoroughly combined.<\/div>\n<\/li>\n
- \nPress the “Saut\u00e9” button on the Instant Pot and spoon in the creamy mixture. Continue to whisk until thoroughly combined and sauce is thickened.<\/div>\n<\/li>\n
- \nTurn off the Instant Pot and let the sauce simmer for about a minute.<\/div>\n<\/li>\n
- \nPlace chicken back in the Instant Pot OR pour the sauce over the chicken; garnish with parsley and serve.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
Nutrition Facts<\/strong><\/h6>\nAmount Per Serving (8 ounces)<\/div>\nFat 21g<\/span>\u00a0| <\/span>Saturated Fat 6g<\/span>\u00a0| <\/span>Cholesterol 181mg<\/span>\u00a0| <\/span>Sodium 390mg<\/span>\u00a0| <\/span>Potassium 552mg<\/span>\u00a0| <\/span>Carbohydrates 15g<\/span>\u00a0| <\/span>Fiber 8g<\/span><\/div>\nSugar 2g | <\/span>Protein 36g | <\/span>Vitamin A 382IU <\/span>| <\/span>Vitamin C 3mg<\/span>| <\/span>Calcium 46mg<\/span>\u00a0| <\/span>Iron 2mg\u00a0<\/span><\/div>\n<\/div>\nNotes<\/h6>\nYou can use bone-in chicken thighs and skin-on chicken thighs; add 2 more minutes of cooking time if using bone-in chicken.<\/div>\n<\/div>\n
- \n
- 6<\/span>\u00a0(about 2 pounds, total)<\/span>\u00a0boneless, skinless chicken thighs<\/span><\/li>\n
- 1\/2<\/span>\u00a0teaspoon<\/span>\u00a0garlic powder <\/span><\/li>\n
- 1\/<\/span>2<\/span>\u00a0teaspoon<\/span>\u00a0onion powder<\/span><\/li>\n
- 1\/2<\/span>\u00a0teaspoon<\/span>\u00a0sweet or smoked paprika<\/span><\/li>\n
- salt and fresh ground pepper,<\/span>\u00a0to taste<\/span><\/li>\n
- 2<\/span>\u00a0tablespoons<\/span>\u00a0avocado oil OR olive oil<\/span><\/li>\n
- 1<\/span>\u00a0small yellow onion,<\/span>\u00a0diced<\/span><\/li>\n
- 3<\/span>\u00a0garlic cloves,<\/span>\u00a0minced<\/span><\/li>\n
- 1<\/span>\u00a0cup<\/span>\u00a0low sodium chicken broth\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span>
<\/li>\n- 3<\/span>\u00a0tablespoons<\/span>\u00a0dijon mustard<\/span><\/li>\n
- 3 <\/span>tablespoons<\/span>\u00a0honey<\/span>\u00a0(In this recipe it used Honey-Free Vegan, KETO, Low Carb Honey)<\/span><\/li>\n
- 1<\/span>\/4<\/span>\u00a0cup<\/span>\u00a0heavy cream<\/span><\/li>\n
- 2 <\/span>tablespoons<\/span>\u00a0whole-grain Dijon mustard<\/span><\/li>\n
- 1<\/span>\u00a0tablespoon<\/span>\u00a0cornstarch<\/span><\/li>\n
- fresh chopped parsley,<\/span>\u00a0for garnish<\/span><\/li>\n<\/ul>\n
Instructions\u00a0<\/strong><\/h6>\n<\/div>\n<\/div>\n
\n\nSeason chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.<\/div>\n- \n
- \nPress the “Saut\u00e9” function on the Instant Pot and pour in the oil.<\/div>\n<\/li>\n
- \n
Once the oil is hot, add in the chicken thighs and cook for about 2 to 3 minutes per side, or until just browned; remove thighs from the Instant Pot and set aside.<\/div>\n<\/li>\n- \n
Keeping the IP on “Saut\u00e9”, stir diced onions into the hot oil and cook for 2 minutes, stirring occasionally. Add a little more oil if needed.<\/div>\n<\/li>\n- \n
Stir in the garlic and cook for 20 seconds, or until fragrant.<\/div>\n<\/li>\n- \n
Pour in the chicken broth and scrape up all the browned bits on the bottom of the pan.<\/div>\n<\/li>\n- \n
Turn off the “Saut\u00e9” function.<\/div>\n<\/li>\n- \n
Whisk mustard and honey into the chicken broth; whisk until well combined.<\/div>\n<\/li>\n- \n
Place chicken thighs back into the IP, close the vent, and lock the lid into its position.<\/div>\n<\/li>\n- \n
Press the MANUAL button or PRESSURE COOK button and set the time to 8 minutes; then, allow the pot to do a natural pressure release. It took about 12 minutes to depressurize.<\/div>\n<\/li>\n- \n
Take out the chicken thighs and set them aside.<\/div>\n<\/li>\n- \n
In a mixing cup or bowl, combine heavy cream, whole-grain Dijon Mustard, and cornstarch; whisk until thoroughly combined.<\/div>\n<\/li>\n- \n
Press the “Saut\u00e9” button on the Instant Pot and spoon in the creamy mixture. Continue to whisk until thoroughly combined and sauce is thickened.<\/div>\n<\/li>\n- \n
Turn off the Instant Pot and let the sauce simmer for about a minute.<\/div>\n<\/li>\n- \n
Place chicken back in the Instant Pot OR pour the sauce over the chicken; garnish with parsley and serve.<\/div>\n<\/li>\n<\/ul>\n<\/div>\nNutrition Facts<\/strong><\/h6>\n
Amount Per Serving (8 ounces)<\/div>\nFat 21g<\/span>\u00a0| <\/span>Saturated Fat 6g<\/span>\u00a0| <\/span>Cholesterol 181mg<\/span>\u00a0| <\/span>Sodium 390mg<\/span>\u00a0| <\/span>Potassium 552mg<\/span>\u00a0| <\/span>Carbohydrates 15g<\/span>\u00a0| <\/span>Fiber 8g<\/span><\/div>\nSugar 2g | <\/span>Protein 36g | <\/span>Vitamin A 382IU <\/span>| <\/span>Vitamin C 3mg<\/span>| <\/span>Calcium 46mg<\/span>\u00a0| <\/span>Iron 2mg\u00a0<\/span><\/div>\n<\/div>\nNotes<\/h6>\n
You can use bone-in chicken thighs and skin-on chicken thighs; add 2 more minutes of cooking time if using bone-in chicken.<\/div>\n<\/div>\n - \n
- 1\/2<\/span>\u00a0teaspoon<\/span>\u00a0garlic powder <\/span><\/li>\n