This Honey Mustard Chicken and Potatoes Instant Pot dish is the ideal weeknight dinner! Chicken breasts are seared, cooked alongside potatoes, then glazed with honey mustard sauce, for a simple one-pot dish.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Instant Pot Chicken and Potatoes Recipe Ingredients
- Recipe Variations and Modifications
- How to Make One-Pot Chicken and Potatoes
- Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- Recipe Tutorial Video
- More Favorite Instant Pot Recipes
- Instant Pot Honey Mustard Chicken and Potatoes Recipe
This recipe is…
One-pot chicken dinners made in the Instant Pot are secret weapons during busy work weeks. Take our Honey Mustard Chicken and Potatoes: thyme-scented tender chicken breasts and baby red potatoes get seared, then sauteed, in the time-saving Instant Pot. A mere 7 minutes later, they’re ready to drizzle with a 4-ingredient honey mustard sauce that gives everything a perfectly sweet-tart finish.
From start to finish, this recipe is ready in 17 minutes flat. Meaning just like our Instant Pot Carnitas Tacos, Barbacoa, White Chicken Chili, and Rustic Short Ribs, it’s a quick and easy way to get a crowd-pleasing dinner on the table for you and your crew, even on the most hectic nights.
Why You’ll Love This Recipe
- Miraculously, ready in just 17 minutes!
- One-pot meal = fewer pots and pans to clean
- Can be made with chicken thighs, or even straight-from-the-freezer frozen chicken
Instant Pot Chicken and Potatoes Recipe Ingredients
Here’s everything you’ll need to make this yummy chicken and potatoes dish. Find ingredient notes (including substitutions and swaps) below.
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 – these simple seasonings boost the flavor of every ingredient
- Fresh Chopped Thyme – this fresh herb is the perfect complement to the chicken and potatoes
- Olive Oil – gets added to the pot first to sear the chicken
- Chicken Broth – sub water for the chicken broth, if you’d like
- Baby Red Potatoes – any baby potatoes will work
- Garlic Powder – adds a punch of flavor
- Lemon Juice – brightens the entire dish!
For the Honey Mustard Sauce
- Olive Oil – the base of this easy sauce
- Apple Cider Vinegar – adds a tangy punch
- Dijon Mustard – adds tons of flavor and emulsifies the mixture
- Honey – gives just the right amount of sweetness
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
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 Make One-Pot Chicken and Potatoes
This dinner is super simple to throw together! Just follow the steps below.
Step 1: To make the sauce, 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.
Step 2: 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.
Step 3: “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.
Step 4: Next, toss the potatoes with a bit of olive oil, salt, pepper, and thyme, and lay them on top of the chicken.
Step 5: 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.
Finally, plate the chicken and potatoes, drizzle with the remaining honey mustard, and serve.
Recipe Tips
- Breasts v. thighs – either cut will work beautifully in this recipe. Some prefer the texture of white meat chicken breasts, while others like that the higher fat content of dark meat thighs helps keep it extra moist.
- Up your veg – If you’d like to add some more veggies to this dish, add some carrots in with the potatoes. Or, 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.
- Cook from frozen – Just because you forgot to thaw your chicken doesn’t mean you have to wait for another night to make this easy honey mustard chicken recipe! You can use frozen chicken breasts or thighs straight from the freezer. Just see our notes below for a couple simple recipe tweaks.
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!
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
This easy honey mustard sauce is made with just four ingredients: olive oil, apple cider vinegar, dijon mustard, and of course honey!
You can! There’s no need to thaw frozen chicken breasts or thighs when using the Instant Pot. You won’t be able to sear the chicken — so you will miss out on the flavor that’s built through browning — but being able to cook chicken straight from the freezer can be super helpful on busy nights when you have meat in the freezer, but nothing in the fridge. 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.
Potatoes get cooked along with the chicken in this honey mustard chicken recipe. But if you’d like to add more veggies to your meal, you can either add carrots in with the potatoes, or you can steam some broccoli, cauliflower, or green beans in the pot when the chicken is done cooking (see above for instructions). Fresh greens like our Sea Salt & Lemon Arugula Salad are also great alongside the chicken and potatoes.
Recipe Tutorial Video
More Favorite Instant Pot Recipes
If you tried this recipe for Honey Mustard Chicken and Potatoes, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Instant Pot Honey Mustard Chicken and Potatoes
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!
Nutrition
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!!
So glad you loved it, Ashley!
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!
That’s so great, Michelle! Thanks so much for sharing this with us – we’re so glad you all loved it!
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.
We’re so glad you loved it, Kelly! Thank you for sharing this with us!
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!
So great, Erin! We’re so glad everybody loved it!
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!
So awesome, Kayla!!! Thank you for sharing this with us!
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.
Glad it was a hit, Jessica!!!
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!
Such a great idea! We’re glad you love it!
This turned out great. My picky eaters had seconds! Easy and quick meal to make.
So great to hear, Emmylou! Thanks for sharing this with us!
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!!
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!
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.
That’s amazing, Ashley! So glad it was a hit with the whole family!
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.
SAME! That honey mustard sauce is SO GOOD! So glad you love this one, Jennifer!
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!!
So awesome, Sarah! We’re so glad you all enjoyed it!
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!
Chicken thighs will work great, Karen! I agree – that honey mustard is SO yummy!
This was a delicious dinner! Perfect week night meal! So good!
So glad you loved it, Laura!! Thank you for sharing this with us!
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 .
Oh no! I’m so sorry, Pamela!