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.
Table of Contents
This recipe is…
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 Island 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
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.
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
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 sounds awesome. I don’t have red potatoes. Can I use russett potatoes?
Hi! Does the chicken and potatoes stay in the ip while it preheats to high and then cook for 7 min?
Yes, it stays in the IP until it’s cooked through on high pressure for 7 minutes!
Anyway it makes this without an instant pot?
We haven’t tried it, Johnna! I think you could definitely make it work in a heavy pot in the oven, though!
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.
So glad you loved it! Thank you for sharing this with us!
I would put less water in the instant pot as I believe it diluted the flavor. Better as a sheet pan.
Thanks for the feedback, Coda!
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!
Oh no! We’re so sorry, Felicia. We haven’t experienced that with this recipe, but we’re so sorry that you did!
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.
Oh man, so sorry to hear that, Jennifer.
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!
SCORE! That’s the best! So glad you all enjoyed it, Peta!
Simple and yummy – thank you !
We’re so glad, Katie!!
Love this recipe!!! I make it at least twice a month.
Wahoo! That’s so awesome, Katie! Thanks for telling us!
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!
Glad you enjoyed it, Mickey!
Could you use sweet potatoes instead? How would you change the recipe info so? Thanks!
Sure! Just chop up the sweet potatoes – the time should stay the same!
Would the time change if you didn’t want to make the potatoes with the chicken?
Nope, you can keep the time the same!
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?
The time should be the same with thin-sliced chicken breasts, Shannon! We hope you love it!
Congratulations to Casey, our giveaway winner!