There’s this bag of chicken thighs in your freezer. They’ve been staring at you everytime you look in there. Take them out and make these instant pot honey mustard chicken thighs. Pair with twice baked potatoes, homemade freezer mashed potatoes, or homemade macaroni and cheese. Shopping from your freezer is so much fun. It’s the little things sometimes, right mamas.
Turn on your Instant Pot to saute and brown the chicken on each side. Keep warm while you do all the rest. Pour in the broth and get all those good bits from the bottom. Trust me, they will make your gravy amazing.
Arrange the chicken thighs in the Instant Pot. Mix the honey and mustard together then pour over top of the arranged thighs. Seal the lid and set at Manual for 10 mins. Use quick release to depressurize. I like to use a wooden spoon and stand back so if there is any crazy liquid that sometimes spews out. Instant Pots can surprise you if you aren’t paying attention. Sort of like children.
Take the chicken out of the Instant Pot and plate it. If you want to make the gravy, turn the Instant Pot on saute. Whisk in the thickening agent of your choice. Heat until desired thickness stirring constantly.Print
INSTANT POT HONEY MUSTARD CHICKEN THIGHS
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
- 3 to 4 pounds skinless chicken thighs
- 2 tablespoons olive oil
- ½ cup Dijon mustard
- ½ cup honey
- 1 cup chicken stock
- 1 teaspoon xanthan gum or 1 tablespoon cornstarch, to thicken sauce if desired
- Salt and pepper to taste
Generously season all sides of chicken with salt and pepper.
Set pressure cooker to “saute.” When hot, add oil. Place the chicken in the oil and sear each side for 3 minutes or until the chicken releases from the pot. Keep chicken warm and repeat until all chicken is browned.
Pour chicken stock into instant pot and scrape the bottom with a wooden spoon to remove the stuck on pieces. Arrange chicken thighs in the pressure cooker.
Mix together honey and mustard and pour over chicken.
Cover with the lid and set the valve to sealing. Cook on “pressure cook” or “manual” for 10 minutes. Use a quick release to release the pressure.
Remove the chicken. If a thicker sauce is desired, you can switch the pressure cooker to saute mode and whisk in a thickening agent stirring until thickened.
Serve with raw carrots or steamed broccoli.
Keywords: chicken, Instant Pot, honey mustard
Dinner doesn’t get much easier than your Instant Pot. These Instant Pot honey mustard chicken thighs come out moist and flavorful. The gravy really puts the meal over the top so don’t skimp on that step. Your family will appreciate the extra effort.