Instant Pot Honey Mustard Chicken
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 1 tablespoon oil (olive or vegetable)
- salt and pepper to taste
- Β½ cup water
- 2 cloves garlic (minced)
- ΒΌ cup honey
- 2 tablespoons Dijon mustard
- 3 tablespoons stone ground mustard/whole grain mustard (NOT ground mustard powder)
- 1 pound (450g) baby potatoes (sliced in halves)
- 3 carrots (peeled and sliced into 1-2 inch pieces)
Method
- Press on the SAUTE setting, then heat the oil, season the chicken thighs and brown them well. Start by chicken skin side down.
- Add water to deglaze the pot and with a wooden spoon remove any bits stuck to the bottom of the pot. Switch off the saute setting.
- Add the rest of the sauce ingredients; garlic, honey, and mustards. Followed by potatoes and carrots.
- Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position.
- Press on MANUAL or PRESSURE COOK on high, and cook for 8 minutes.
- When the cooking is finished, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.