Honey mustard has long been one of my favorite condiments and flavors, and I just can’t seem to get enough! I make sheet pan honey mustard chicken (with potatoes and broccoli), as well as slow cooker honey mustard chicken that’s great for meal prep. And recently I shared this 15-minute honey mustard chicken made in a skillet. It’s a frequent go-to when I don’t know what else to make. Today, we’re doing a slightly different take with this Instant Pot honey mustard chicken. We’ve got tender, flavorful chicken that’s cooked along with onions and garlic in a swoon-worthy Dijon mustard and honey sauce. It’s simple to make and definitely a family-friendly recipe that will have everyone digging in. Cause those flavors are a classic for a reason!
Plus, you’ve probably got all of the ingredients on hand to make this. Which is perfect for those nights where you are staring at some chicken breasts in the fridge and thinking, “Oh crap. Now what do I make with these tonight so we can eat dinner ASAP??” Been there. This recipe has great flavor, is well seasoned and well balanced and that sauce is just sooo tasty! You’ll want to drizzle it over your whole plate. And you definitely should. Oh, and this recipe is low-carb and gluten-free as is. So let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make Instant Pot honey mustard chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section. Also, I’ve got a little visual step-by-step of the process for you here:
Notes on making Instant Pot honey mustard chicken:
Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Also, you can chop or shred the chicken after it’s done cooking, whichever you like. Mustard: Dijon mustard is my preferred mustard here for the flavor. You could try it with a yellow mustard if you want, but I haven’t tested it that way. Honey: This dish isn’t very sweet on its own, intentionally. The onion and garlic and mustard mixture help balance the sweetness so it’s mellow enough for dinner. You could always increase the honey if you’d like it to be a touch sweeter. Broth: The chicken broth helps ensure there’s enough sauce here to coat the chicken and to avoid a burn notice while under pressure. Greek yogurt: I use a nonfat or 2% Greek yogurt to stir into this dish at the end. You could try substituting sour cream if that’s what you have on hand. (I’ve also made it without the Greek yogurt at all and while the sauce wasn’t as creamy, it was still delicious.)
Oh, and I never have an issue with curdling, but milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. That’s why I recommend you remove the Instant Pot insert before you stir in the Greek yogurt.
Also, a quick disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it. I have found it misleading when trying to plan, so I wanted to be sure to include it here. I’ve included 15 minutes of “additional time” to account for the amount of time it will take for the pot to come to pressure and then the time for the quick release. The exact amount of time can vary, but that’s at least a rough estimate. Oh and in case you’re in the market for one, I have and love this 6-quart Instant Pot. Alrighty, let’s round out this meal and get ready to eat.
What to serve with honey mustard chicken:
- We love having this with microwave baked potatoes and some steamed broccoli.
- It would also go great with roasted or mashed potatoes or steamed rice, especially for all that extra sauce. You could even do a creamy polenta to serve with this.
- And of course, any steamed or roasted vegetable - green beans, asparagus, Brussels sprouts - would work great here. A nice side salad would be good, too. A simple main dish like this makes sides endlessly versatile. (Which is so helpful!) You might also want to check out this Instant Pot lemon chicken for another easy, saucy chicken recipe to make in your pressure cooker. Last thing - what to do with leftovers.
How to store leftover honey mustard chicken:
- Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator.
- Reheat in a skillet on the stove over medium-low heat or in the microwave. The small chicken pieces and the sauce help ensure they heat quickly and don’t dry out too much.
- You can also freeze the leftovers, in a freezer-safe container, for up to 5-6 months. There you have it! No need to fret come dinnertime. This recipe will have a delicious meal that everyone will be excited about on the table in no time. Happy cooking and enjoy! XO, Kathryn
Chicken: We’re using boneless, skinless chicken breasts here. You could also substitute boneless, skinless chicken thighs if you prefer. Also, you can chop or shred the chicken after it’s done cooking, whichever you like. Mustard: Dijon mustard is my preferred mustard here for the flavor. You could try it with a yellow mustard if you want, but I haven’t tested it that way. Honey: This dish isn’t very sweet on its own, intentionally. The onion and garlic and mustard mixture help balance the sweetness so it’s mellow enough for dinner. You could always increase the honey if you’d like it to be a touch sweeter. Broth: The chicken broth helps ensure there’s enough sauce here to coat the chicken and to avoid a burn notice while under pressure. Greek yogurt: I use a nonfat or 2% Greek yogurt to stir into this dish at the end. You could try substituting sour cream if that’s what you have on hand. (I’ve also made it without the Greek yogurt at all and while it wasn’t as creamy a sauce, it was still delicious.) Leftovers: Leftovers, once cooled, will keep for up to 5 days in a covered container in the refrigerator. Reheat in a skillet on the stove over medium-low heat or in the microwave. The small chicken pieces and the sauce help ensure they heat quickly and don’t dry out too much. You can also freeze the leftovers, in a freezer-safe container, for up to 5-6 months.
