Instant Pot Honey Mustard Chicken


Instant Pot Honey Mustard Chicken


4 chicken thighs skin-on, bone-in

1 Tbsp. Olive Oil

Salt and pepper to season

4 cloves garlic finely chopped or minced

1 medium yellow onion diced

1.5 ounces or 40 grams bacon chopped


3 Tbsp. honey


3 Tbsp. Dijon Mustard


¾ C. chicken broth

1.5 tsp. paprika powder

1 tsp.cornstarch or flour

1-2 Tbsp. chopped parsley (to garnish)

Directions

1. Heat one tablespoon of olive oil in the Instant Pot on the ‘Saute’ mode for two-three minutes, (use this time to prepare the rest of the ingredients)

2. Once the oil has heated, season the chicken thighs with salt and pepper and add them to the Instant Pot. Let the chicken cook on each side for three-four minutes until lightly browned. Once done, take them out and keep aside on a plate.

3. To the Instant Pot, add chopped-up bacon, diced onions, finely chopped or minced garlic cloves. Sauté for a minute. Add 3/4 cup chicken stock and make sure you deglaze the pot, picking up any browned bits that may have stuck to the bottom of the pot, with a spatula.

4. Whisk together three tablespoons of Dijon mustard and three tablespoons of honey and add it to the Instant Pot. Stir together to combine. Add 1.5 teaspoons paprika powder and stir to combine. Let the sauce simmer for a minute.Now add the browned chicken thighs back to the sauce.

5. Close the lid of the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ function for five minutes. Once the cooking time is completed, press ‘Keep Warm/Cancel, so that the IP does not default to ‘Keep Warm’ mode. Let the pressure release naturally for 5 minutes and then perform a quick release of pressure.

Source Caramel Tinted Life

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