Chicken and potatoes are smothered in honey mustard dressing, then quickly cooked in the Instant Pot for an easy one-pot meal.
Prep Time:15 minutes
Cook Time:17 minutes
Total Time:32 minutes
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)
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!
Keywords: easy, chicken breast, instant pot, pressure cooker, one pot