This delicious Instant Pot Honey Mustard Chicken is made with chicken thighs and bacon cooked in a sinful honey-mustard sauce that is finger-licking good. Be warned - you'd be tempted to finish off the entire dish in one sitting!
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Can I just say how much I love recipe testing? When recipes come out this good, I can’t wait to share it on the blog and spread the love, because I don’t want the world to miss out on something this good. Yes, I’m a regular good samaritan that way, saving the world, one recipe at a time!
Why you will love this recipe
Delicious flavours with simple ingredients: This honey mustard chicken is all kinds of amazing, owing to the complexity of flavours that come through, with some simple ingredients. The flavour-base is made up of bacon, garlic, onions, Dijon Mustard and honey cooked together with the chicken.
Can be made in the Pressure cooker or Stove-top: Cooking the chicken together with the sauce in the pressure cooker ensures that the chicken soaks up every bit of that delicious flavour. I use my Instant Pot to make this dish, but you could also make this dish on the stove-top if you don’t have a pressure cooker.
Creamy without added cream: The sauce is creamy without any cream going into it. I just thickened it with some cornflour mixed in water, and it comes out just thick enough to coat the back of a spoon – perfect!
Step-by-step instructions
- Heat 1 tablespoon olive oil in the Instant Pot on the 'Saute' mode for 2-3 minutes, while you prepare the rest of the ingredients
- 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 untill lightly browned. Once done, take them out and keep aside.
- To the Instant Pot, add chopped-up bacon, diced onions, finely chopped or minced garlic cloves. Saute for a minute.
- Add 3/4 cup chicken stock and make sure you deglaze the pot, picking up any browned bits that may have stuck to the bottom of the pot, with a spatula.
- Whisk together 3 tablespoons of Dijon mustard and 3 tablespoons of honey and add it to the IP. Stir together to combine
- Add 1.5 teaspoons paprika powder and stir to combine. Let the sauce simmer for a minute.
- Now add the browned chicken thighs back to the sauce.
- Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' function for 5 minutes. Let the pressure release naturally for 5 minutes and then perform a quick release of pressure.
- Open up the lid of the IP and take out the chicken thighs on a serving plate and keep aside.
- In a small bowl, mix together 1 teaspoon of cornflour and 2 teaspoons of water, stir and add the mixture to the sauce.
- Stir it together to combine, and let the sauce thicken.
- To serve, pour the sauce over the chicken, and you're done!
More chicken recipes
Easy Grilled Chicken Drumsticks
Sheet Pan Honey Garlic Chicken
Smoked Paprika and Orange Chicken
Instant Pot Honey Mustard Chicken
Equipment
Ingredients
- 4 chicken thighs skin-on, bone-in
- 1 tablespoon Olive Oil
- Salt and pepper to season
- 4 cloves garlic finely chopped or minced
- 1 medium yellow onion diced
- 1.5 ounces or 40 grams bacon chopped
- 3 tablespoons honey
- 3 tablespoons Dijon Mustard
- ¾ cup chicken broth
- 1.5 teaspoons paprika powder
- 1 teaspoon cornstarch or cornflour
- 1-2 tablespoons chopped parsley (to garnish)
Instructions
- 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.
- To the Instant Pot, add chopped-up bacon, diced onions, finely chopped or minced garlic cloves. Sauté for a minute.
- Add 3/4 cup chicken stock and make sure you deglaze the pot, picking up any browned bits that may have stuck to the bottom of the pot, with a spatula.
- Whisk together 3 tablespoons of Dijon mustard and 3 tablespoons of honey and add it to the Instant Pot. Stir together to combine.
- Add 1.5 teaspoons paprika powder and stir to combine. Let the sauce simmer for a minute.
- Now add the browned chicken thighs back to the sauce.
- Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' function for 5 minutes. Once the cooking time is completed, press ‘Keep Warm/Cancel, so that the IP does not default to ‘Keep Warm’ mode. Let the pressure release naturally for 5 minutes and then perform a quick release of pressure.
- Open up the lid of the IP and take out the chicken thighs on a serving plate and keep aside, leaving the sauce inside the IP.
- In a small bowl, mix together 1 teaspoon of cornflour and 2 teaspoons of water, stir and add this mixture to the sauce.
- Stir up the sauce with the cornflour-water mixture to combine, and let the sauce thicken.
- To serve, garnish with chopped parsley, pour the sauce over the chicken. Serve along with crusty bread or a side of mashed potatoes and a crisp salad.
Notes
Nutrition
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Your blog and instructions say chicken thighs, but ingredients list calls for chicken breast.
Honey Mustard is one of my favourite combo ever, and I just don't use my instant pot enough... Now I definitely have a reason to get it out of the pantry to try this yummy recipe!
Honey Mustard dressing sounds absolutely delicious... I got to try this.
This is such a great recipe! I've been looking for more instant pot recipes for chicken. Can't wait to try this!
This Honey Mustard Chicken looks so good! I love that it was made in an Instant Pot! How easy!
I love instant pot recipes and so does my chicken loving sisters. She will surely love this awesome honey mustard chicken.
The sauce was good, but in my case more cornstarch was probably necessary as it didn’t thicken enough.
If I ever make this again I will try with breasts. All that effort to get nice crispy skin by sautéing, but in the end the skin got so soggy and slimy after it came out of the instant pot that neither my husband or I wanted to eat that part of the chicken.
Thanks for your feedback, many readers have told me they prefer boneless breast pieces without skin. The recipe should work with the same settings and time. Hope you like it with the adjustments you mentioned!
I curious, when you say corn flour, do you actually mean corn starch? Thank you
Yes, corn flour is the same as corn starch! Hope you like it
Sounds delishes and would like to give it a try. High or low pressure?
thank you, I have tried it on 'High'. Hope you give it a go!
How would you adjust this recipe if you have frozen chicken? Thanks!
Can you use chicken breasts instead and what would tour cook time be?
hi Kristin, you can replace the thighs with breasts, keeping the cooking time the same. Apologies for the delay in my response to your question. Hope this helps!
Do you know the carb count in this dish. Looks wonderful but I stick to a Keto diet.
Hi Cathy, unfortunately, it doesnt show in the recipe card (must fix that!) but the carb count is approximately 19 grams per serving
Can you used ham instead of bacon ?
Hi Marissa, yes absolutely you could! Enjoy!
How much time if I use 8 thighs? If I double recipe? Do I double the time?
Hi Lora, the time will increase only for the browning of the chicken - as you would nee to do it in two batches. The rest of the time should remain the same. I hope you enjoy!