Salt, dijon or yellow mustard, coconut or regular yogurt, honey, olive oil, apple cider vinegar, curry powder, garlic cloves, Italian seasoning and black pepper.
Make the honey mustard sauce; in a jug or bowl, combine salt, mustard, yogurt, honey, olive oil, apple cider vinegar, curry powder, garlic, Italian seasoning and black pepper.
Add the seared chicken back to the Instant Pot, stir in the honey mustard dressing (reserve some sauce for serving), close the lid, making sure the valve is at the sealed position.
- Pressure cook until done. Once cooked, allow it to naturally pressure release.
- Garnish with some chopped herbs.
- Serve this Instant Pot Honey Mustard Chicken with a side salad.