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–+ servings
A bowl of honey dijon chicken thighs.

Instant Pot Honey Mustard Chicken Stew

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Created by Mariam Ezzeddine
Instant Pot Chicken Stew is simple and flavorful and makes the perfect weeknight dinner. Juicy honey dijon chicken thighs are seared, then pressure cooked with potatoes and carrots and smothered in a delicious honey mustard sauce. This simple meal is tasty and filling. Honey mustard chicken Instant Pot is sure to be a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4

Ingredients

  • 2 lb chicken thighs bone-in, and skin-on
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth low sodium
  • 3 tablespoons whole grain mustard
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic minced
  • 12-14 baby potatoes cut into halves
  • 1 cup baby carrots cut into halves
  • ½ cup celery sliced
  • Chopped parsley to garnish

Instructions

  • Season the chicken thighs with salt and pepper. Set it aside.
  • Add oil to the Instant pot and press “SAUTE.” Add the chicken thighs skin side down and sear them both until the chicken is slightly browned.
  • Stir in the chicken broth and deglaze the bottom of the pot. Add in the whole grain mustard, honey, Dijon mustard, and garlic. Turn off the “SAUTE” settings.
  • Add the halved potatoes, carrots, and celery. Check the seasoning and cover the Instant pot with a lid. Place the valve in the “sealing” position.
  • Pressure cook the chicken on “HIGH” for 8 minutes and once the cycle is complete “QUICK RELEASE” the valve.
  • Carefully open the lid and garnish the stew with parsley and serve while it's still warm.

Notes

  • Take the time to sear the chicken. It may be tempting to skip this step, but it dramatically improves the flavor. 
  • Deglaze the pan with chicken broth to prevent a burn error. 
  • Saute some bacon bits and onions before deglazing the pan to add more flavor to the sauce. 
  • Combining whole grain and dijon mustard adds so much flavor, but you can also use all of one or the other. Yellow mustard is not recommended. 
  • Season the potatoes with a bit of olive oil, salt and pepper for more flavor. 
  • Always check for doneness with a meat thermometer. Chicken should be cooked to 165 degrees F when checked with a digital thermometer in the thickest part of the meat. 
  • Spoon the sauce from the bottom of the instant pot onto the chicken and potatoes when serving. 
  • Want a thicker sauce? Combine 1 tablespoon of cornstarch with 1 tablespoon of water and mix into the sauce until it thickens.

Nutrition

Calories: 770kcal | Carbohydrates: 48g | Protein: 43g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 735mg | Potassium: 1374mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4664IU | Vitamin C: 35mg | Calcium: 71mg | Iron: 4mg
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