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Chicken served on a plate with some tomato sauce and a side of honey mustard dressing.
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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.
Course Dinner, Lunch, Main Course
Cuisine American, French
Diet Gluten Free
Prep Time 5 minutes
Cook Time 8 minutes
Marination 15 minutes
Total Time 28 minutes
Servings 3
Calories 751kcal
Author Kate Hahnel

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
    Making the honey mustard marinade.
  • 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
    Chicken breast searing on the Instant Pot.
  • 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
    Potatoes and onion in an Instant Pot.
  • 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
    Chicken breast and potatoes topped with some honey and mustard sauce.
  • 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)

Video

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: 751kcal | Carbohydrates: 53g | Protein: 54g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 990mg | Potassium: 1639mg | Fiber: 6g | Sugar: 22g | Vitamin A: 113IU | Vitamin C: 37mg | Calcium: 85mg | Iron: 3mg