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Instant Pot Honey Mustard Chicken garnished with parsley, in a deliciously luscious sauce!

Instant Pot Honey Mustard Chicken

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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 400kcal
Author Shinta



  • 4 chicken thighs skin-on, bone-in
  • 1 tablespoon Olive Oil
  • Salt and pepper to season

For the Honey Mustard Sauce

  • 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)


  • 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.


To prevent a 'Burn' notice on the Instant Pot, ensure that you deglaze the pot before pressure cooking. 
Chicken thighs can be replaced with chicken breast as well. 


Calories: 400kcal | Carbohydrates: 19g | Protein: 21g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 450mg | Potassium: 373mg | Fiber: 1g | Sugar: 14g | Vitamin A: 542IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg