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This honey mustard chicken and potatoes Instant Pot dish is the ideal weeknight dinner! Chicken breasts are brushed with honey mustard, seared, then cooked alongside potatoes for a simple one-pot dish.
I am so pumped to share this recipe with you! We know that our readers love one-pot Instant Pot dinners, especially when they feature chicken (for example, this Instant Pot Hawaiian Chicken), so we recently got to work developing more of these easy recipes for you.
Now, I’m the first to be a little skeptical of Instant Pot chicken recipes, because they can easily turn out dry and bland. When I pulled this out of the Instant Pot though, I knew we had a winner! This chicken is tender and flavorful (I mean, look at that browning!), and the potatoes are perfectly cooked.
Drizzle the whole thing with a little extra honey mustard and fresh thyme, and you’ve got a new dinnertime hit.
Ingredient Notes and Substitutions
Below, you’ll find the handful of ingredients needed for this yummy dish, along with any substitutions. Find exact ingredient amounts in the recipe card.
For the Honey Mustard
- Honey
- Dijon Mustard
- Apple Cider Vinegar
- Olive Oil
For the Chicken and Potatoes
- Boneless, Skinless Chicken Breasts – you can also use chicken thighs or chicken tenders here!
- Sea Salt and Ground Black Pepper
- Fresh Chopped Thyme
- Olive Oil
- Chicken Broth – sub the chicken broth for water, if you’d like!
- Baby Red Potatoes – any baby potatoes will work.
- Garlic Powder
- Lemon Juice
How to Make
This dinner is super simple to throw together! Just follow the steps below:
- Make the honey mustard dressing. To make the dressing, you’ll simply whisk together the honey, mustard, and apple cider vinegar, then slowly whisk in the olive oil until you have a thick, creamy dressing.
- Season and sear the chicken. Next, you’ll toss the chicken with 1/4 cup of dressing, salt, pepper, and thyme. Once the chicken is fully coated, you’ll sear it in the Instant Pot for 2-3 minutes per side, until browned, then remove it from the pot.
- Deglaze the pot with broth. ‘Deglaze’ may sound like a fancy term, but all it really means is that you’re adding liquid to a hot pan to release all the yummy caramelized bits on the bottom. In this case, you’ll pour chicken broth into your Instant Pot, then whisk the bottom of the pan to get up any browned bits. Once that’s done, add the chicken back to the pot.
- Season the potatoes. Next, toss the potatoes with a bit of olive oil, salt, pepper, and thyme, and lay them on top of the chicken.
- Cook for 7 minutes. Secure the lid on your Instant Pot, then set it to cook for 7 minutes. Yep, that’s all you need! Once the timer goes off, let the pressure release naturally for about 10 minutes, then manually release any remaining pressure and remove the lid.
- Serve! Finally, plate the chicken and potatoes, drizzle with the remaining honey mustard, and serve.
How to Serve
If you’d like to add some more veggies to this dish, you can add carrots in with the potatoes, serve it with a simple side salad like this Sea Salt & Lemon Arugula Salad, roast a bunch of veggies while the chicken and potatoes cook, or you can add another veggie to the pot.
To do this, once the chicken is done cooking and the pressure is released, add a veggie like broccoli florets, cauliflower florets, or green beans to the pot, and set it to cook for 1 minute. After that, manually release the pressure and you’ll have perfectly steamed veggies!
Flavor Variations
If honey mustard isn’t your favorite, here are a few other sauces and spice combinations you can use for this recipe:
- BBQ Sauce – try our Simple Paleo BBQ Sauce, Easy Homemade BBQ Sauce, Carolina BBQ Sauce, Keto Friendly BBQ Sauce, or Alabama White BBQ Sauce.
- Buffalo Sauce – we love a combo of Frank’s Red Hot and butter.
- Ranch Dressing – try our easy 5-Ingredient Ranch!
- Balsamic – we have a great balsamic marinade on our mini balsamic meatloaves.
- Garlic & Herb – combine 3-4 cloves of garlic and your favorite Italian or Herbs de Provence seasoning and rub all over the chicken and potatoes.
How to Store and Reheat
Store leftover honey mustard chicken and potatoes in an airtight container in the refrigerator.
Reheat leftovers either for 1-2 minutes in the microwave, 5 minutes in a hot skillet on the stovetop, or 10-15 minutes in a 350°F oven.
Frequently Asked Questions
Can I use chicken thighs or frozen chicken?
Yes to both! Chicken thighs will need the same amount of cooking time and tend to be slightly juicier than chicken breasts thanks to their higher fat content. For frozen chicken, you won’t be able to sear it first, so you might lose some flavor, but it will cook up fine! Just add about two minutes to the cook time, and know that it will take a bit longer for your Instant Pot to come to pressure when using frozen meat.
Do I need to marinate the chicken?
Nope! This recipe requires zero ahead of time marinating. The searing step really helps the flavor to pop!
Recipe Tutorial Video
More Favorite Instant Pot Recipes
- The Best Instant Pot Gumbo Recipe
- Curry Chicken Drumsticks
- Instant Pot Chicken Noodle Soup
- Instant Pot Shredded Chicken
- Instant Pot White Chicken Chili
- Instant Pot Bourbon Chicken
- 30 Instant Pot Chicken Recipes
Ingredients
For the Honey Mustard
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1/2 tablespoon apple cider vinegar
- 1/4 cup olive oil
For the Chicken and Potatoes
- 1 1/2 pounds boneless skinless chicken breast
- 1 teaspoon coarse sea salt divided
- 1/2 teaspoon ground black pepper divided
- 2 teaspoons fresh chopped thyme divided
- 1 tablespoon olive oil divided
- 1 cup of chicken broth or water
- 1 1/2 pounds baby red potatoes cut in half
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice about 1/2 lemon
Instructions
- In a medium bowl, whisk together the honey, dijon mustard, and apple cider vinegar. While constantly whisking the dijon and honey mixture, slowly pour in the olive oil and whisk to combine until a creamy dressing forms.
- Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon thyme, then toss with 1/4 cup of the honey mustard.
- Set your Instant Pot to ‘saute’ mode, then add 1/2 tablespoon of olive oil. Once hot, add the chicken to the pan and sear for 2-3 minutes, until browned, then flip and sear for an additional 2-3 minutes and remove from the pot.
- Pour the chicken broth into the pot and whisk up any bits that are stuck to the bottom, then add the chicken back to the pot.
- Toss the potatoes with the remaining 1/2 tablespoon olive oil, 1 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and lemon juice then layer them on top of the chicken.
- Seal the pot, then set to cook for 7 minutes on high pressure.
- After the timer goes off, let the pressure release naturally for at least 10 minutes, then manually release any remaining pressure.
- Drizzle the chicken and potatoes with extra honey mustard and serve!
Kellie says
Can the honey mustard dressing be made ahead of time? And do the potatoes stay fresh enough if cut the night before or morning of? This sounds delicious but like to minimize as many steps as possible in the evening to get dinner on the table quicker after work!
Amber Goulden says
The sauce can be made up to 5 days ahead of time! If you do the potatoes ahead of time, place them in a bowl, cover them with water, and refrigerate, otherwise they’ll go brown.
Sam says
Looks delicious!!! But I don’t have an instant pot . What are some other ways you recommend. Along this? Thank you!
Lauren Wilson says
425 for both boneless and 475 for bone in. Bake for 45 mins
Kathy says
Wondering if you could do this with pork tenderloin? Any idea on cooking time?
Brandi Schilhab says
We haven’t tried it, but don’t see why it wouldn’t work! The cook time should be the same. Enjoy!!
Sarah says
Hi! can this be done in a slow cooker?
Brandi Schilhab says
Sure! If you want a good sear on the chicken, sear them in a pan on the stovetop first. General rule of thumb for the slow cooker is low for 8 hours or high for 4 hours. Enjoy!
Allie says
Hi team! Just a reminder that red potatoes are nightshades (that means this recipe is not nightshade free).
Brandi Schilhab says
Thanks for the heads up!
Jillian C. says
This is SO GOOD. I’ve made it 3x in the past 2 weeks and it has quickly become a family favorite. My picky 2 year old never eats anything but she gets seconds when I make this. I even made it for last minute company—fast and easy. I doubled the honey mustard last time because we couldn’t get enough. Thanks so much for another winning recipe!
Brandi Schilhab says
SCORE! That’s awesome. Thank you so much for sharing, Jillian!
Brooke says
Do you place the potatoes directly on top of the chicken or do you layer them on top using a steamer basket or trivet or something? Thx!
Brandi Schilhab says
Place them directly on top, Brooke! Enjoy!
Casey says
My kids love this recipe. There are never any leftovers. My son who says he doesn’t like chicken always has seconds!
Casey says
I made a typo in my email in case that’s how you verify the review. It’s should be cla917@icloud.com. I promise I’m not a bot and I’m a real person!!!
Brandi Schilhab says
Got it! Thank you!
Brandi Schilhab says
SCORE! So great to hear, Casey!
Michelle M Pashaian says
Made this for dinner last night and it was delicious! The chicken is so flavorful and the potatoes come out perfectly cooked. My kids loved it too so that’s always a win.
Brandi Schilhab says
That is a win! So glad you guys enjoyed it, Michelle!
Courtney Hinton says
Love love love!!! I make this almost every week. One of our favs ever! Thanks guys!!
Brandi Schilhab says
Awesome! Thanks for sharing this with us, Courtney…we’re glad it’s on regular rotation!
Kris says
This recipe is a quick and easy crowd-pleaser! I added a side of green beans and everyone loved it. You could easily scale this up a bit for a larger group (when we can do that again) or make it as-is and have some yummy leftovers. You could also sub the fresh thyme for dried (just not as much), in case you don’t have fresh on-hand.
Brandi Schilhab says
We’re so glad you love this one, Kris!!
Julie Glass says
I’d kind of forgotten about my instant pot and saw this recipe in my email today! It was so good!!
Brandi Schilhab says
YAY! So glad you loved it, Julie!
Diane Fuchs says
This recipe was so darn easy! And also VERY tasty! I’ve made it twice already! The honey mustard sauce is so easy and so good! I definitely recommend trying this recipe, especially when you are short on time!
Brandi Schilhab says
Thanks so much, Diane! We’re glad you love this one!
Heather Russell says
The honey mustard sauce is amazing. I need to figure out more ways to use it!
I cubed a pork loin and gave it an extra sear, then a few minutes of a boil after deglaze (pork typically is a few min longer than chicken in IP), and added crushed red pepper.
Otherwise as written.
Served with steamed broc/cauli.
Hubby agrees, we’ll have it again!
Brandi Schilhab says
So good, Heather! Love your take on this dish!
Meagan says
Love this meal! So tasty and easy!
Brandi Schilhab says
So glad you love it, Meagan! Thank you for sharing this with us!
Pamela Tognoli says
This recipe was easy to make and flavor was delicious however chicken was overcooked. I did exactly what recipe mentioned. Would only do five minutes next time in Instapot for chicken .
Brandi Schilhab says
Oh no! I’m so sorry, Pamela!
Laura T. says
This was a delicious dinner! Perfect week night meal! So good!
Brandi Schilhab says
So glad you loved it, Laura!! Thank you for sharing this with us!
Karen Young says
Made this last night for dinner. Definitely easy and I love that! The honey mustard dressing is delicious! My only complaint is that the chicken breasts were dried out so next time I will try it with chicken thighs. I also wish there was more of the honey mustard flavor in the pot, so next time I will double the recipe for the sauce so we have plenty to add when serving. Otherwise, we enjoyed this and I will definitely make it again!
Brandi Schilhab says
Chicken thighs will work great, Karen! I agree – that honey mustard is SO yummy!
Sarah says
This recipe couldn’t have been easier and my family raved about it! I loved the idea of saving a little sauce to drizzle over the chicken at the end. Magical!!
Brandi Schilhab says
So awesome, Sarah! We’re so glad you all enjoyed it!
Jennifer Williams says
Enjoyed this one, especially the honey mustard sauce, which I’d like to drink by the glass. Easy to make and easy cleanup—thumbs up all ’round.
Brandi Schilhab says
SAME! That honey mustard sauce is SO GOOD! So glad you love this one, Jennifer!
Ashley says
I made this for my family (4 of us) and they LOVED it. We had NO leftovers and my husband said we needed to add this to the meal rotation. My daughter (3) devoured the chicken and I ended up giving her some of mine because she kept wanting more. The flavors were so good and the chicken was super moist. We will definitely be making this again.
Brandi Schilhab says
That’s amazing, Ashley! So glad it was a hit with the whole family!
Mallaree says
My sister and I have a long running joke of foods we would bath in – add this honey mustard to the list. AMAZING.
I just got my instant pot (okay, 7 months ago but I just used it for the first time last week ♀️) and this is easily a favorite recipe. We used chicken thighs but everything came out perfectly based on times indicated in recipe. Can’t wait to make this one again!!
Brandi Schilhab says
That’s hilarious, Mallaree…and I can totally relate – it’s one of my favorites! We’re so glad you loved it, and go you for breaking out that Instant Pot – it’ll be your new best friend!
Emmylou Allen says
This turned out great. My picky eaters had seconds! Easy and quick meal to make.
Brandi Schilhab says
So great to hear, Emmylou! Thanks for sharing this with us!
LA says
LOVE this Honey Mustard Chicken recipe. I don’t use my instapot enough and this will change that! I think this sauce would also be amazing on pork roast. My husband says he would use the sauce to do chicken wings. Yum!
Brandi Schilhab says
Such a great idea! We’re glad you love it!
Jessica says
This chicken is so flavorful! And the honey mustard sauce was a big hit woth the whole family. Easy recipe! I think Next time I will cut the potatoes in half so they soak up more flavor.
Brandi Schilhab says
Glad it was a hit, Jessica!!!
Kayla says
This Honey mustard chicken has my kids drooling for seconds! I only made the one serving of the honey mustard only to find that I had to go back and make a second batch as my 5 kids devoured it! They can’t wait until next time its on our meal plan!
Brandi Schilhab says
So awesome, Kayla!!! Thank you for sharing this with us!
Erin says
Just made this for dinner tonight. I was expecting leftovers, but between myself, my husband and my 2 year old, we devoured it all. Thanks for the great and easy family recipe!
Brandi Schilhab says
So great, Erin! We’re so glad everybody loved it!
Kelly says
This was a great weeknight recipe – quick and delicious! I made it almost exactly as described (I couldn’t help adding a bit more salt and vinegar) and I couldn’t believe how bronze and moist the chicken turned out. Topped it with a little parsley and it was just beautiful on the plate.
Brandi Schilhab says
We’re so glad you loved it, Kelly! Thank you for sharing this with us!
Michelle says
This was a huge hit for the whole family! I did 5lbs. of chicken breast (6 large breasts, seared in two batches), and a 5 lb. bag of red potatoes in my 8 quart Instant Pot. I set the cook time on the IP to 12 mins, and everything came out beautifully. Make extra sauce because it is SO good!
Brandi Schilhab says
That’s so great, Michelle! Thanks so much for sharing this with us – we’re so glad you all loved it!
Ashley says
This recipe was a win for us. I would definitely make again since I’ve been using my instant a lot more lately. The sauce was flavorful and not overly sweet. I used fresh lemon thyme. So good!!
Brandi Schilhab says
So glad you loved it, Ashley!
Brandi Schilhab says
Congratulations to Casey, our giveaway winner!
Shannon says
I am planning on making this soon. I made the mistake of buying thin sliced chicken breasts. I wonder if I can modify how long they cook in the instant pot so they don’t get overly done. Maybe after searing the chicken cook the potatoes a bit first and then open the pot up and put the chicken in for a couple of minutes more? Any thoughts?
Brandi Schilhab says
The time should be the same with thin-sliced chicken breasts, Shannon! We hope you love it!
Kayla says
Would the time change if you didn’t want to make the potatoes with the chicken?
Brandi Schilhab says
Nope, you can keep the time the same!
Amanda Powers says
Could you use sweet potatoes instead? How would you change the recipe info so? Thanks!
Brandi Schilhab says
Sure! Just chop up the sweet potatoes – the time should stay the same!
Mickey says
This was delicious. Sorry, I did make some adjustments. I baked it in the oven and used chicken thighs. I added onion powder, stone ground and yellow mustard, omitted the chicken broth and oil. Will make again!
Brandi Schilhab says
Glad you enjoyed it, Mickey!
Katie T. says
Love this recipe!!! I make it at least twice a month.
Brandi Schilhab says
Wahoo! That’s so awesome, Katie! Thanks for telling us!
Katie says
Simple and yummy – thank you !
Brandi Schilhab says
We’re so glad, Katie!!
Peta says
Soooo yummy, my first meal in my new instant pot. It even got the tick of approval from my very fussy hubby. I will be adding this to my weekly menu!
Brandi Schilhab says
SCORE! That’s the best! So glad you all enjoyed it, Peta!
Jennifer says
This recipe was so so. Tasted nothing like honey mustard chicken. Followed the recipe exactly, so I’m not sure what the issue was. It was edible though, so it didn’t go to waste. Probably wouldn’t make it again.
Brandi Schilhab says
Oh man, so sorry to hear that, Jennifer.
Felicia says
this was disappointing. If it wasnt for the extra sauce we used to drizzle over the chicken, everything was pretty plain. I was hoping to enjoy this meal but mine came out nothing like the photo. Turned out more like plain grilled chicken. It seems whenever theres a liquid added, the work of searing it with spices completely rubs off!
Brandi Schilhab says
Oh no! We’re so sorry, Felicia. We haven’t experienced that with this recipe, but we’re so sorry that you did!
Coda Cedar says
I would put less water in the instant pot as I believe it diluted the flavor. Better as a sheet pan.
Brandi Schilhab says
Thanks for the feedback, Coda!
MJ says
Really yummy! For my IP I need to reduce by about a minute. The flavors are so nice. Don’t forego the thyme. Very easy and friendly recipe.
Brandi Schilhab says
So glad you loved it! Thank you for sharing this with us!
Johnna Layne Durbin says
Anyway it makes this without an instant pot?
Brandi Schilhab says
We haven’t tried it, Johnna! I think you could definitely make it work in a heavy pot in the oven, though!
Leah Kay says
Hi! Does the chicken and potatoes stay in the ip while it preheats to high and then cook for 7 min?
Brandi Schilhab says
Yes, it stays in the IP until it’s cooked through on high pressure for 7 minutes!
Trish says
This sounds awesome. I don’t have red potatoes. Can I use russett potatoes?
Gina says
This was so good! I made it with chicken thighs per the notes. It’s on the menu for a 2nd time and my whole family, including 2 toddlers, loved it.
Melissa Guevara says
We are so glad to hear that it was a hit! Thank you for taking the time to share with us. -Melissa
Gina says
This was so good! I made it with chicken thighs per the notes. It’s on the menu for a 2nd time and my whole family, including 2 toddlers, loved it.
Samantha M says
Oh my goodness this was delicious. I’ve been sick and eating has been more of a chore than enjoyable. But this changed all that! I devoured this. I had a side salad on my plate but I shoveled that into my mouth with the chicken and potatoes and sauce…. Chef’s kiss. We just literally dumped everything into the pressure cooker, no searing. Used frozen chicken breasts and cooked for 20 min since we like our chicken shredded. Thank you for such an easy, flavorful meal!
Samantha M says
Oh my goodness this was delicious. I’ve been sick and eating has been more of a chore than enjoyable. But this changed all that! I devoured this. I had a side salad on my plate but I shoveled that into my mouth with the chicken and potatoes and sauce…. Chef’s kiss. We just literally dumped everything into the pressure cooker, no searing. Used frozen chicken breasts and cooked for 20 min since we like our chicken shredded. Thank you for such an easy, flavorful meal!
Melissa Guevara says
We are so glad to hear that this meal was delicious and nourishing for you, Samantha! Thank you for taking the time to share with us.
Anna W says
OMG. This is GOOD. Used chicken thighs for a little more flavor. Served with a roasted vegetable on the side. This will absolutely be in the regular rotation. Thank you!!!
Melissa Guevara says
We are so glad to hear that, Anna! Thank you for taking the time to to share with us. -Team F&F
Jackie says
So delicious. So easy. 5/5. My entire family gobbled it up. 12.5 yr old, 10 yr old and 2.5 year old. Thanks for another amazing recipe!
Melissa Guevara says
We are so glad to hear that, Jackie! Thank you for taking the time to share your feedback with us. We really appreciate it! -Team FF
Nicole says
We LOVE this recipe. So quick and easy. Every time we invite friends over, or friends have a baby- this is the meal we make! We enjoy it with a side of roasted broccoli
Brandi Schilhab says
Oh, we’re so glad, Nicole!! Thank you so much for taking the time to share this with us!
Rick says
This came out great. Thank you. Didn’t have rice available but I will when having the leftovers.
Any tips on reheating?
Brandi Schilhab says
We’re so glad you enjoyed this one, Rick! Thank you so much for taking the time to share this with us. You can reheat the chicken and potatoes in the microwave for a minute or two, in a 350F oven for 15 (or so) minutes, or in a skillet over medium heat. I hope that helps!