Tender, moist, and delicious Instant Pot chicken breast and potatoes cooked with honey and mustard. This recipe uses simple kitchen spices such as Italian seasoning to give you an amazing dish that everyone will absolutely love. It is easy to make, paleo-friendly, and perfect for weeknight dinners.
Making dinner has never been easier, as this simple recipe only has a pressure cooking time (excluding the natural pressure release), of 8 minutes! Oh, and not to worry, the total time excluding the marination, amounts to just 15 minutes. Making chicken thighs using the Instant Pot is one of my favorite things to do, so you can imagine my excitement when I found out how easy it is to use this wonderful kitchen gadget in making flavorful and moist chicken breast!
Ingredients and Kitchen Equipment
You will require the following kitchen equipment:-
- 6 or 8 Quart Instant Pot.
- Chopping board and a sharp knife to cut and slice the potatoes.
- A mixing bowl and a small whisk to prepare the sauce or marinade.
- A plate for laying the ingredients on.
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You will need the following ingredients to make the honey mustard marinade as well as to pressure cook:
Ingredients to make the Honey Mustard Marinade
A printable recipe card is also provided at the bottom of this page.
- 3 boneless and skinless chicken breast (8 ounces each), but you can also use chicken thighs. Just remember to add 5 more minutes to the pressure cooking time, if using chicken thighs. Also, try to select pieces that have more or less the same size, as this helps ensure they cook evenly.
- 1 pound (about 450 grams) medium-sized potatoes - use a vegetable brush to scrub off any sprouts growing on the potatoes, clean under running water then use a sharp knife and chopping board to cut the potatoes into quarters.
- 3 tablespoons of olive oil, melted clarified butter or your preferred choice of cooking oil.
- one sliced red onion.
- 1 ½ cups water - or low-sodium chicken stock.
- 1 tablespoon chopped herbs to garnish - I like to use thyme, cilantro, or parsley but go ahead and use your preferred choice of herbs. Frozen herbs will also do just fine!
Pressure cooking ingredients:-
- ½ teaspoon of salt - I would advise you to go minimal on the salt because the yellow mustard and curry powder already have salt in them.
- ⅓ of a cup yellow or dijon mustard - any grainy type of mustard will do great!
- 3 tablespoons raw honey.
- 1 cup coconut yogurt - I used coconut yogurt to keep the recipe paleo-compliant. You can use normal yogurt if you do not have special dietary requirements.
- 3 tablespoons of olive oil, clarified butter, or your preferred choice of cooking oil.
- ⅓ cup apple cider vinegar.
- 1 teaspoon curry powder - this adds flavor and some warmth to the dish.
- 4 cloves of minced garlic - use two cloves if making this dish for kids.
- 1 teaspoon Italian seasoning.
- 1 teaspoon black pepper.
How to Make Instant Pot Chicken and Potatoes with Honey and Mustard
Now, making this dish is very easy and basically involves some simple steps as follows:
- First, start by making the honey mustard marinade. Whisk coconut yogurt, salt, black pepper, curry powder, Italian seasoning, yellow or dijon mustard, honey, apple cider vinegar, minced garlic, and olive oil in a small jug or bowl. Next, pour half of the marinade on the chicken and allow it to marinate for 15-30 minutes. If you can, do this overnight, to allow the ingredients to permeate into the chicken. Save the other half to drizzle onto just before pressure cooking, as well as to drizzle on top when serving.
- Next, set the Instant Pot to SAUTE and program the time to 8 minutes. Add 3 tablespoons of olive oil then sear and brown the chicken breast on each side for about 3 minutes or until properly browned. Set aside on a plate.
- Add the diced potatoes, top with the sliced red onion and water or chicken stock. Using a cooking spoon, stir to combine, scraping off any bits sticking to the pot.
- Return the previously seared chicken pieces to the pot, top with some of the remaining honey mustard sauce, and keep the rest on the side, to be used later when serving. Next, close the lid and set it to SEAL. It will make a beeping sound to let you know it is closed properly. It will also take a few minutes come to pressure, then start cooking. Finally, once the cooking time is over, allow it to naturally pressure release (NPR) for 5 minutes.
Serve this honey and dijon mustard chicken with a side salad of your choice, baked Brussel sprouts, or green beans.
Tips from the kitchen
- Try to use the same size of chicken breast. This will ensure they all cook evenly and in the same time period.
- Check the readiness of the chicken using an Instant read thermometer (you will know they are done when an Instant read thermometer inserted in the thickest part reads 165 degrees Fahrenheit- approximately 75 degrees Celcius).
- Additionally, for extra flavor, marinate the chicken breast for at least 30 minutes and for best results, overnight. This is not a must but it really brings out the flavors in this dish.
If you decide to use frozen chicken meat, then bear in mind that you will have to cook the chicken longer (11 minutes instead of 8). Important is, to make sure the chicken attains the required internal temperature reading of 165 degrees F (approximately 75 degrees C).
More Tasty Pressure Cooker Recipes To Try
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Recipe updated and modified to a more reader-friendly version in November 2021.
Honey Mustard Instant Pot Chicken Breast and Potatoes
- 3 chicken breast each about 8 ounces or approx. 225 g
- 1 lb medium-sized potatoes, quartered approx. 450 g
- 3 tablespoon olive oil alternatively, melted clarified butter, or your preferred choice cooking oil.
- 1 sliced red onion
- 1 ½ cups water or low-sodium chicken stock
- 1 tablespoon fresh chopped herbs (to garnish) such as cilantro or sage
HONEY MUSTARD MARINADE
- ½ teaspoon salt
- ⅓ cup dijon or yellow mustard
- ⅓ cup coconut yogurt
- 3 tablespoon honey
- 3 tablespoon olive oil clarified butter, or your preferred choice of paleo-approved cooking oil
- ⅓ cup apple cider vinegar
- 1 teaspoon curry powder
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
HONEY MUSTARD MARINADE
- In a small bowl combine coconut yogurt, salt, black pepper, curry powder, Italian seasoning, yellow or dijon mustard, honey, apple cider vinegar, minced garlic, and olive oil. Use a whisk to combine.½ teaspoon salt, ⅓ cup dijon or yellow mustard, ⅓ cup coconut yogurt, 3 tablespoon honey, ⅓ cup apple cider vinegar, 1 teaspoon curry powder, 4 cloves garlic, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, 3 tablespoon olive oil
- Pour half of the marinade on the chicken and allow it to marinate for 15-30 minutes, longer or overnight is even better! Save the other half to drizzle on top just before pressure cooking, as well as to use when serving.
PRESSURE COOKING - INSTANT POT CHICKEN BREAST AND POTATOES
- Set the Instant Pot to SAUTE and program the time to 8 minutes. Add 3 tablespoons of olive oil to the inner pot.3 tablespoon olive oil
- Sear and brown the chicken on each side for about 3 minutes then set aside on a plate.3 chicken breast
- Next, add the diced potatoes, top with the sliced red onion and water (or chicken stock). Using a cooking spoon, stir to combine, scraping off any bits sticking to the pot.1 lb medium-sized potatoes, quartered, 1 sliced red onion, 1 ½ cups water
- Return the seared chicken pieces to the pot, top with some of the remaining honey mustard sauce, and keep the rest on the side, to use when serving.3 chicken breast
- Close the lid and set it to SEAL. It will make a beeping sound to let you know it is closed properly. It will also take a few minutes for it to come to pressure, before it starts pressure cooking.
- Once the cooking time is over, allow it to naturally pressure release (NPR) for 5 minutes. Garnish with some fresh chopped herb and serve with a side salad or some baked Brussel sprouts, and the remaining honey mustard sauce.1 tablespoon fresh chopped herbs (to garnish)
- Use your favorite herbs to garnish. Thyme, cilantro, and parsley really pair up well with this dish. You can use freshly chopped herbs or frozen.
- I would advise you to go minimal on the salt because the yellow mustard and curry powder already contains salt. You can always add more later, once the pressure cooking is done.
- You can use any grainy type of mustard for this recipe.
- Try to use the same size of chicken breast. This will ensure they all cook evenly and within the same time period.
- Check the readiness of the chicken breast using an Instant read thermometer. You will know they are done when an Instant read thermometer inserted into the thickest part of the breast reads 165 degrees Fahrenheit (approximately 75 degrees Celcius).
- For extra flavor, marinate the chicken in the honey mustard marinade for at least 30 minutes and for best results, overnight. This is not a must but it really brings out the flavors in this dish.