Name: Instant Pot Honey Mustard Chicken
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 1/2 cup honey; 1 cup water (or chicken broth); 1/2 cup yellow mustard (or Dijon mustard); 1/2 teaspoon Italian seasoning; 1 teaspoon paprika; 1/2 teaspoon garlic powder; Kosher salt and pepper to taste; 4 (4-6 ounce) boneless skinless chicken breasts (pounded to an even thickness); 1 teaspoon cornstarch or tapioca starch

Enjoy a sweet and tangy dinner prepared quickly in a pressure cooker. This recipe delivers tender chicken coated in a rich glaze with minimal cleanup required.

List of ingredients

1/2 cup honey – provides sweetness and thickness to the sauce.
1 cup water or chicken broth – essential for bringing the pot to pressure.
1/2 cup yellow mustard or Dijon mustard – adds the signature tangy flavor.
1/2 teaspoon Italian seasoning – adds a blend of aromatic herbs.
1 teaspoon paprika – contributes color and a mild earthy taste.
1/2 teaspoon garlic powder – provides a concentrated savory base.
Kosher salt and pepper to taste – used for basic seasoning.
4 (4-6 ounce) boneless skinless chicken breasts – pounded to an even thickness for uniform cooking.
1 teaspoon cornstarch or tapioca starch – used as a thickener for the final glaze.

step-by-step instructions

Dissolve Honey: Combine honey and water in the Instant Pot bowl. Turn the pot to sauté mode with the lid off and stir for about 5 minutes until the honey is completely dissolved.
Season the Sauce: Stir in the mustard, Italian seasoning, salt, pepper, garlic powder, and paprika until the mixture is well combined.
Add Chicken: Place the chicken breasts into the pot and turn them to ensure they are thoroughly coated with the honey mustard sauce.
Pressure Cook: Seal the lid and move the steam valve to the sealing position. Pressure cook on high for 10 minutes.
Release Pressure: Once the cooking cycle is complete, carefully perform a quick release by turning the valve to the venting position.
Thicken the Glaze: Remove the chicken and place it on a plate. Whisk 1 teaspoon of cornstarch or tapioca starch with 1 tablespoon of water to make a slurry. Stir the slurry into the sauce in the pot and turn on sauté mode for 2-3 minutes until thickened.
Final Coat: Return the chicken to the thickened sauce, coating each piece thoroughly before serving.

Optimizing Pressure Cooker Results

Preventing the Burn Notice

Honey has a high sugar content which can cause it to settle and scorch on the bottom of the inner pot. To avoid the burn notice, ensure you sauté the honey and water first until fully dissolved. Maintaining a sufficient amount of thin liquid is key to generating the steam necessary for pressure cooking.

Using a Steam Rack

Placing a stainless steel steam rack at the bottom of the pot can elevate the chicken. This prevents the meat from sitting directly on the heating element and reduces the risk of scorching the sugar-heavy sauce. It also allows the steam to circulate more evenly around the chicken breasts.

Managing Meat Thickness

Pounding chicken breasts to an even thickness ensures that the edges do not overcook while the center remains raw. Use a meat mallet or a heavy skillet to flatten the thickest part of the breast. This consistency allows the 10-minute pressure cook time to work effectively for all pieces.

Ingredient Substitutions and Modifications

Comparing Yellow and Dijon Mustard

Yellow mustard provides a bright, vinegary tang that is classic for honey mustard. Dijon mustard offers a more sophisticated, sharp, and slightly spicy flavor profile. Both work well in this recipe, though Dijon will result in a slightly more complex taste.

Alternative Sweeteners

If honey is unavailable, maple syrup can be used as a 1:1 replacement. Maple syrup provides a distinct woody sweetness that pairs well with mustard. Keep in mind that the viscosity may differ slightly, so you might need a tiny bit more cornstarch for thickening.

Using Chicken Broth for Depth

While water works perfectly, using chicken broth adds an extra layer of savory flavor to the sauce. Low-sodium broth is recommended to keep the salt levels balanced. This substitution enhances the overall richness of the glaze without altering the cooking process.

Gluten-Free Thickening Options

Cornstarch and tapioca starch are naturally gluten-free and provide a glossy finish to the sauce. If you prefer not to use starch, you can simmer the sauce on sauté mode for a longer period to reduce it naturally. However, the cornstarch slurry provides the most consistent professional texture.

Meat Selection and Preparation

Using Boneless Skinless Chicken Thighs

Chicken thighs are more forgiving than breasts and stay juicy even if slightly overcooked. If using thighs, you may need to increase the pressure cook time by 2-3 minutes. The higher fat content in thighs integrates well with the sweet mustard glaze.

Cooking Chicken from Frozen

You can cook frozen chicken breasts directly in the Instant Pot without thawing. Increase the pressure cooking time to 12 minutes to ensure the center reaches a safe internal temperature. Ensure the frozen pieces are not stuck together in one large block for even cooking.

Handling Bone-In Chicken

Bone-in chicken adds more flavor to the sauce but requires a longer cooking time. Increase the high-pressure cook time to 15-18 minutes depending on the size of the pieces. Always check that the internal temperature reaches 165 degrees Fahrenheit before serving.

Recommended Side Dish Pairings

Complementary Grains

White rice, brown rice, or quinoa are ideal for soaking up the extra honey mustard sauce. Coconut rice adds a creamy, tropical element that balances the tanginess of the mustard. For a lower-carb option, cauliflower rice works well as a base.

Steamed and Roasted Vegetables

Broccoli and carrots are classic pairings that provide a fresh contrast to the rich sauce. Steaming them quickly or roasting them in the oven adds a nutritional balance to the meal. Asparagus or sautéed spinach also pair well with the sweetness of the honey.

Potato Side Options

Mashed potatoes provide a creamy backdrop that complements the acidity of the mustard. Roasted potato wedges or a baked potato are also excellent choices. The sauce can be drizzled over the potatoes for added flavor.

Storage and Preservation

Refrigeration Guidelines

Store leftover chicken and sauce in an airtight container in the refrigerator. The meal will remain fresh and safe to eat for up to 4 days. Keep the sauce and chicken together so the meat stays moist during storage.

Freezing Cooked Chicken

This dish can be frozen for later use. Place the chicken and sauce in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Cooked honey mustard chicken can be stored in the freezer for up to 3 months.

Best Container Types

Glass containers are preferable for this recipe as they do not absorb the strong scent of mustard. Ensure the seal is tight to prevent the sauce from leaking or the chicken from drying out. Label the container with the date of preparation.

Effective Reheating Techniques

Microwave Reheating

Place the chicken and sauce in a microwave-safe dish and cover it with a damp paper towel. Heat in 1-minute intervals, stirring the sauce occasionally to ensure even warming. This method is the fastest but can dry out the meat if overheated.

Stovetop Simmering

Place the chicken and sauce in a small skillet over medium-low heat. Add a splash of water or chicken broth to loosen the sauce. Simmer gently until the chicken is heated through, which preserves the texture best.

Oven Heating Instructions

Transfer the chicken and sauce to an oven-safe baking dish and cover with foil. Heat at 325 degrees Fahrenheit for about 15-20 minutes. This method is ideal for reheating larger quantities without overcooking the exterior.

Make-Ahead Strategies

Pre-mixing the Sauce

You can prepare the honey, mustard, and spice mixture in a jar a day in advance. Keep the sauce refrigerated until you are ready to use the Instant Pot. When starting, simply pour the cold sauce into the pot and proceed with the sauté step.

Meal Prep Container Layout

For weekly meal prep, divide the chicken and sauce into individual portions. Place the grain and vegetable on one side and the chicken on the other. This keeps the components organized and makes reheating more consistent.

Preparing the Slurry Early

Whisk the cornstarch and water together and store it in a small container in the fridge. This saves time during the final thickening step. Shake the slurry well before adding it to the pot, as the starch tends to settle.

Common Cooking Troubleshooting

Fixing a Thin Sauce

If the sauce is too thin after adding the slurry, continue to sauté for another 2-3 minutes. Ensure the liquid has reached a boil, as cornstarch only activates and thickens at high temperatures. Stir constantly to avoid burning the bottom.

Correcting an Overly Sweet Flavor

If the honey flavor is too dominant, stir in an extra tablespoon of mustard or a teaspoon of apple cider vinegar. The added acidity will cut through the sugar and balance the taste. Add these corrections in small increments.

Managing Dry Chicken

If the chicken breasts seem dry, it may be due to overcooking or using very lean meat. To fix this, ensure the chicken is fully submerged in the sauce before serving. Next time, try using chicken thighs for a juicier result.

Frequently Asked Questions

Can I use a slow cooker instead?

Yes, you can adapt this for a slow cooker by cooking on low for 6-8 hours or high for 3-4 hours. However, you should reduce the amount of water or broth by half to prevent the sauce from becoming too watery.

How do I know the chicken is done?

The most accurate way to check for doneness is using a digital meat thermometer. The internal temperature of the chicken breast should reach 165 degrees Fahrenheit. Ensure you probe the thickest part of the meat.

Can I omit the cornstarch?

You can omit the cornstarch, but the sauce will be thinner and more like a glaze than a thick gravy. To thicken it without starch, you can simmer the sauce on sauté mode for a longer period to reduce the liquid.

Is this recipe gluten-free?

This recipe is naturally gluten-free as long as you use a certified gluten-free mustard and cornstarch. Always check the labels of your Italian seasoning and broth to ensure no hidden gluten additives are present.