Honey Mustard Chicken

Poultry, Pressure Cooker

Prep Time: 10 minutes Cook Time: 10 minutes Servings: Serves 4 Source:

Ingredients

1 1/2 – 2 lbs chicken thighs (5 chicken thighs)

Salt

Ground black pepper

3 tablespoons honey

3 tablespoons dijon mustard

1 tablespoon soy sauce

1/2 cup chicken broth

1 teaspoon olive oil

5 cloves garlic

1 tablespoon chopped parley

Directions

Season both sides of the chicken thighs with salt and ground black pepper.

Mix the honey, dijon mustard, soy sauce and chicken broth together. Stir to combine well.

Turn on the Instant Pot and set the mode to Saute. Add the olive oil when it’s fully heated so the chicken won’t stick to the pot. Pan-sear both sides of the chicken thighs, skin side down first, until the skin is a nice golden brown and the bottom part is nicely browned.

Add the garlic into the pot, follow by the honey mustard mixture. Cover the lid and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley. Change to saute mode and reduce the sauce for 1 to 2 minutes, if you like a thicker sauce. Serve with plain spaghetti or steamed rice.

Notes

If you don’t have an Instant Pot, you can make this Honey Mustard Chicken in a slow cooker, or on your stove top. If you use a slow cooker, make sure not to overcook it. Use high heat and cook for 3 hours. For stove top, just pan-fry the chicken and then add in the Sauce. Simmer on low heat and cook until the chicken meat is tender.