Try this tender, moist, and delicious Instant Pot chicken breast and potatoes cooked with honey and mustard.
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why you will love this recipe
- ❤️easy to make.
- ❤️this recipe uses simple kitchen spices such as Italian seasoning to give you a flavorful dish that everyone will absolutely love.
- ❤️paleo-friendly
- ❤️great for meal-prep and perfect for busy weeknight dinners.
equipment you will need
You will require the following kitchen equipment:-
- 6 or 8 Quart Instant Pot, or any electric pressure cooker.
- 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.
ingredients
So guys, you will basically require two set of ingredients for this recipe namely; to make the honey mustard marinade, and to pressure cook.
This is a summary, the full ingredients and step-by-step instructions have been provided in the recipe card below.
honey mustard marinade ingredients
- 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.
- 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.
- olive oil, melted clarified butter or your preferred choice of cooking oil.
- one sliced red onion.
- water or low-sodium chicken stock.
- 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:-
- salt - I would advise you to go minimal on the salt because the yellow mustard and curry powder already have salt in them.
- yellow or dijon mustard - any grainy type of mustard will do great!
- raw honey.
- regular or coconut yogurt.
- olive oil, clarified butter, or your preferred choice of cooking oil.
- apple cider vinegar.
- other seasonings and aromatics - curry powder, minced garlic, Italian seasoning, and black pepper.
Related recipes: Make our Instant Pot Basmati rice and Instant pot chicken wings - three ways, next!
how to make Instant Pot chicken and potatoes with honey and mustard
- Make the honey mustard marinade by whisking all the marinade ingredients together. Pour half of the marinade on the chicken and marinate for 15-30 minutes, or overnight for better flavor penetration. Save the remaining marinade to drizzle on the chicken before pressure cooking and 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.
- After searing the chicken pieces, return them to the pot and top them with some of the remaining honey mustard sauce. Close the lid and set the pressure cooker to SEAL. Allow the pressure cooker to come to pressure and start cooking. Once the cooking time is over, let the pressure release naturally for 5 minutes.
Serve this honey and dijon mustard chicken with a side salad of your choice, baked Brussel sprouts, or green beans.
After allowing to cool, keep your leftover chicken and potatoes in an airtight container in the fridge for 3-4 days. It can be frozen for up to 3 months.
my two cents
- For even cooking, use chicken breasts of similar size.
- Check the chicken's readiness using an instant-read thermometer. The internal temperature should reach 165°F (75°C).
- For enhanced flavor, marinate the chicken for 30 minutes or overnight. This step is optional but enhances the dish's taste.
Common Question
Can you use frozen chicken meat for this recipe?
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
Modified on January 9, 2024: Certain parts of this recipe have been simplified to enhance user clarity and readability.
📖 Recipe
Honey Mustard Instant Pot Chicken Breast and Potatoes
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 simple, easy to make, and paleo-friendly.
Video
Equipment
6 or 8 Quart Instant Pot
Chopping board and a sharp knife
A mixing bowl and a small whisk
A plate - to lay the ingredients on.
Ingredients
CHICKEN
- 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 yogurt use regular, or 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
Instructions
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 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)
Notes
- 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.
Nutrition
Calories: 751kcalCarbohydrates: 53gProtein: 54gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 146mgSodium: 990mgPotassium: 1639mgFiber: 6gSugar: 22gVitamin A: 113IUVitamin C: 37mgCalcium: 85mgIron: 3mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.
Andrea Howe
yum, I love honey mustard chicken and of course I love making anything in the Instant Pot. Can't wait to try it!
Kate Hahnel
Thank you! This one is one of our family favourites. I hope you loved it as much as we do!
Denise Oxborrow
There's no honey listed in the honey mustard sauce. Do we omit it?
Kate Hahnel
Hi Denise, it's there now. Thanks so much, hope you get to try it!