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Instant Pot Honey Mustard Chicken Thighs with Potatoes Recipe

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4 from 84 reviews

This Instant Pot Chicken Thighs recipe features juicy, tender chicken cooked with a flavorful honey-mustard glaze, baby potatoes, and aromatic herbs. Quick to prepare and perfect for a weeknight dinner, the recipe uses the pressure cooking method to ensure deep flavors and perfectly cooked chicken in under 40 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Sauce

  • 4 chicken thighs (up to 6 thighs can be used)
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 yellow onion, sliced
  • 1 cup chicken stock
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp cornstarch
  • 1/2 tsp fresh chopped parsley (for garnish)

Vegetables

  • 1.5 lbs baby potatoes (peeled and chopped into 1-inch pieces if not using baby potatoes)

Instructions

  1. Prepare Potatoes: Peel and chop regular potatoes into 1-inch pieces or use baby potatoes as is. Set aside.
  2. Mix Sauce: In a bowl, combine honey, Dijon mustard, dried oregano, dried thyme, salt, and ground black pepper. Stir well and set aside.
  3. Sauté Onion and Garlic: Turn the Instant Pot to sauté mode. Add 1 tablespoon of butter and sauté the sliced onion until translucent. Add the minced garlic and stir together for about one minute. Remove the onion and garlic from the pot and set aside.
  4. Sear Chicken Thighs: Add the remaining 1 tablespoon of butter to the pot. Place chicken thighs skin-side down and sear for a few minutes until the skin is golden and crisp. Remove chicken from the pot and discard excess grease.
  5. Brush Chicken: Brush both sides of the chicken thighs evenly with the prepared honey-mustard sauce. Set aside.
  6. Add Ingredients to Pot: Pour the sautéed onion and garlic back into the pot. Mix chicken stock with 1 tablespoon cornstarch to create a slurry and add it along with the chopped potatoes to the bottom of the pot. Place the trivet over the ingredients.
  7. Arrange Chicken: Place the brushed chicken thighs on top of the trivet with the skin side facing up.
  8. Pressure Cook: Close the Instant Pot lid, seal the valve, and set to pressure cook on high for 10 minutes.
  9. Release Pressure: After cooking, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
  10. Serve: Remove chicken thighs and potatoes from the pot, garnish with fresh chopped parsley, and serve hot.
  11. For Frozen Chicken: Skip the searing step. Cook frozen chicken thighs on high pressure for 10-15 minutes, then add potatoes and cook for an additional 10 minutes at high pressure. Release pressure naturally for 10 minutes and verify internal chicken temperature reaches 165°F before serving.

Notes

  • If using frozen chicken thighs, adjust cooking times as indicated and skip searing for best results.
  • Ensure chicken thighs reach an internal temperature of 165°F for safe consumption.
  • Using the trivet keeps chicken above the potatoes and liquid for even cooking.
  • The cornstarch slurry helps thicken the sauce during cooking.
  • Feel free to substitute baby potatoes with Yukon Gold or red potatoes, cut into 1-inch pieces.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://flavorhug.com/instant-pot-honey-mustard-chicken-thighs-with-potatoes-recipe/