Instant Pot Honey Mustard Chicken


  • 6 chicken thighs with skin
  • 1 tbsp olive oil
  • salt and pepper to taste
  • ½ cup water
  • 2 cloves garlic minced
  • ¼ cup honey
  • 2 tbsp djion mustard
  • 3 tbsp whole grain mustard
  • 1 lbs baby new potatoes sliced in halves
  • 3 carrots diced


  1. Start by clicking on the “saute” mode for 10 minutes. Heat vegetable oil, season the chicken thighs and brown them well. Start by chicken skin side down.
  2. Add water to “deglaze” the pan, then add the rest of the sauce ingredients. Garlic, honey, and mustards.
  3. Throw in the potatoes and the carrots.
  4. Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position.
  5. Click on manual or pressure cooking, high pressure, and cook for 8 minutes.
  6. When the cooking is finished, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.

Read Full Recipe —> Click Here

Instant Pot Honey Mustard Chicken
Scroll to top