Pressure Cooker Honey Mustard Chicken is a delicious meal that can be on your table in less than 30 minutes. Add some Perfectly Cooked Pot in Pot Rice and make this a one pot meal!
Pressure Cooker Honey Mustard Chicken
Oh, how I love Cracker Barrel’s Honey Mustard Fried Chicken Fingers. We don’t fry much in this house. I wanted to create something as good as the Cracker Barrel’s Honey Mustard Fried Chicken Fingers. Without deep frying, it’s nearly impossible.
I thought, how about Pressure Cooker Honey Mustard Chicken with a really good Honey Mustard Sauce to pour on top? Let’s take this one step further and made some rice in the same pot using the Pot in Pot Method. Here are the instructions: Perfectly Cooked Pot in Pot Rice.
It’ll have to do, for now, right? Well, once you taste how good this is, you won’t miss all that oil.
I like using a variety of mustard to achieve a complex flavor. If you don’t have all the varieties listed, I will made notations in the Notes section of the recipe for substitutes and amounts.
Pressure Cooker Perfectly Cooked Pot In Pot Rice
Turn this Pressure Cooker Honey Mustard Chicken recipe into a one pot meal!
You will just need these two accessories. One Round Stainless Steel Pan and a Tall Legged Stainless Steel Steaming Rack/Trivet.
Whisk up the ingredients and taste a drop. If you feel the sauce is a tad too sweet, add 1/2 teaspoon of yellow mustard.
Dice the onions as fine as possible.
Place the chicken, onions and half of the sauce into the Pressure Cooker cooking pot and then pour in the chicken broth.
Place Pan on Top of Trivet
If you are making this a One Pot Meal using my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe, add your Tall Legged Trivet and Rice now.
You are ready to lock on the lid and cook your entire dinner in ONE pot at the same time!!!
I know many of you use your 1.5 Quart Stainless Steel “Pot in Pot” Bowl for Pot in Pot cooking. I prefer the Round Pressure Cooker Dessert Pans. The rice cooked more evenly and was totally perfect.
Perfectly Cooked Rice
Open the pot and remove the Pan of rice. Your rice will be perfectly cooked at the same exact time as your Pressure Cooker Honey Mustard Chicken. Fluff up the rice and plate your dinner.
Pressure Cooker Honey Mustard Chicken
Using the reserved sauce, pour over the top or use as a dip. It’s not Cracker Barrel, but it is very good and much better for the heart.
For a stickier chicken, try putting the pieces under the broiler for a few minutes.
Serve with Pressure Cooker Mashed Potatoes w/ Glistening Sauce, Mushroom Risotto or Garlic Whipped Potatoes and a green vegetable, of course.
Kitchen Equipment Used
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Alton Brown Salt Box
- John Boos Maple Cutting Board with Groove
Here is the handy printable recipe:
- 2 pounds Chicken, Thighs/Breasts, Boneless and Skinless
- ¼ cup Dijon Mustard
- ¼ cup Brown Mustard
- ⅛ teaspoon Dry Mustard
- ½ teaspoon Yellow Mustard
- 6 Tablespoons Honey
- ½ teaspoon Salt
- ¼ cup onion, finely diced
- 1 cup Chicken Broth (or water w/ bouillon)
- See my Pressure Cooker Perfectly Cooked Pot in Pot Rice recipe
- In a mixing glass, whisk together all Mustard, Honey and Salt.
- Place chicken, onions, half the Honey Mustard Sauce and broth into Pressure Cooker cooking pot.
- If making this a One Pot Meal, add the Prepared PIP Rice now.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 6 minutes for dark meat or 5 minutes for white meat.
- When Beep sounds, allow a 15 minute Natural Pressure Release.
- Plate chicken and pour reserved Sauce over chicken.
Don’t forget to PIN IT
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Have this in the Instant Pot as we speak. Did a saute of the onions plus a clove of garlic, and used while grain and dijon mustard. Smells devine, and I’m sure it will taste just as good!
Hi Kirstie~
Thank you for your nice comments. Your adjustments sound delicious.
Jill
Making this tonight. It says if making rice at same time, add more. Does that mean just put the uncooked rice on top of chicken?
Hi Marg~
I am not sure what you are asking.
Jill
Hello! I am thinking of making this recipe for a large group, about 12 people. But I don’t know that 24 whole boneless/skinless chicken thighs in a 6 Qt Instant Pot will fit, so I think I will cut them up into chunks. Would I need to multiply the sauce ingredients by 3 as well? Or would you recommend more sauce?
Also, would you change the pressure time for cut up chicken thigh chunks?
Thanks for any help you can provide.
Hi Christa~
Three times the amount of ingredients would be fine and the cook time would remain the same. Use 1/4 cup less water though.
Jill
Thank you!
We love this chicken ! Thank you for the recipe Jill . We use whole grain and Dijon mustard and serve it with 2 pounds mashed potatoes ( butter and 1/2&1/2 added first ) then add in 2 T. Whole grain mustard and 3/4 cup smoked cheddar cheese ! It’s all good ! 😋
A VERY stoopid question here – do you cook with the top on the rice pan?
Hi Sue. Not stupid at all. No cover on the rice. Jill
Hi! How much time would you add for frozen chicken thighs?
How much time would you cook for frozen leg quarters?
Made this & while the chicken came out cooked & tender, it was just kind of swimming around all white & blah like it was boiled in this yellow water, not like your nicely browned, saucy picture at all! I followed your instructions exactly. The pot in pot rice came out perfectly but I was puzzled by SO much liquid. Thinking of maybe browning the onions/chicken for a bit in a little olive oil/butter first, and only use 1/2 or 3/4 cup broth?
Hi Anne. I do if after, but either way is fine. Jill