Instant Pot Chicken Stew is simple and flavorful and makes the perfect weeknight dinner. Juicy honey Dijon chicken thighs are seared, then pressure cooked with potatoes and carrots and smothered in a delicious honey mustard sauce. This simple meal is tasty and filling.
Honey Mustard Chicken and Potatoes is a hearty home cooked meal made with ingredients you already have on hand in just 30 minutes. This dish is both sweet and savory. The chicken is flavorful, and the potatoes and carrots are melt-in-your-mouth tender. Honey Dijon Chicken thighs are affordable and juicy, making this a scrumptious one pot meal you’ll make again and again.
If you love honey and mustard, you’ll love my Baked Honey Mustard Salmon , Honey Mustard Chicken Drumsticks or my Grilled Honey Mustard Chicken .
Why You’ll Love This Honey Mustard Chicken Thighs
- It’s so simple. Cook your main dish and sides in one simple step in the Instant Pot.
- It’s affordable. Chicken thighs are one of the most affordable chicken cuts, meaning you can save money yet eat a hearty and filling meal.
- It’s kid approved. Kids love chicken and honey mustard. From the youngest to the oldest, this meal will satisfy everyone in your family.
Instant Pot Chicken Stew Ingredients
- Chicken : use bone-in, skin-on chicken thighs or any bone-in piece of chicken.
- Salt and Ground Pepper
- Vegetable Oil : use your favorite light, neutral flavored oil.
- Chicken Broth : using broth adds flavor and provides the necessary moisture for the Instant Pot to function correctly.
- Whole Grain Mustard : whole grain mustard tastes great, and the mustard seeds make the stew look lovely.
- Honey : add a touch of sweetness with raw honey. You can also substitute maple syrup.
- Dijon Mustard : add for even more tangy mustard flavor.
- Garlic : use freshly minced garlic for better flavor and aroma.
- Baby Potatoes : use any color of baby potatoes and cut them into halves.
- Carrots : cut the baby carrots into halves or slice whole carrots into chunks.
- Celery : thinly slice the celery.
- Parsley : to garnish.
How To Make Chicken Stew in Instant Pot
- Season and sear the chicken. Season the chicken thighs with salt and pepper. Set it aside. Add oil to the Instant pot and press “SAUTE.” Add the chicken thighs skin side down and sear them both until the chicken is slightly browned.
- Deglaze and add honey mustard sauce. Stir in the chicken broth and deglaze the bottom of the pot. Add in the whole grain mustard, honey, Dijon mustard, and garlic. Turn off the “SAUTE” settings.
- Add veggies and pressure cook. Add the halved potatoes, carrots, and celery. Check the seasoning and cover the Instant pot with a lid. Place the valve in the “sealing” position. Pressure cook the chicken on “HIGH” for 8 minutes and once the cycle is complete “QUICK RELEASE” the valve.
- Garnish and serve. Carefully open the lid and garnish the stew with parsley and serve while it’s still warm.
Tips To Make Instant Pot Stewed Chicken
- Take the time to sear the chicken. It may be tempting to skip this step, but it dramatically improves the flavor.
- Deglaze the pan with chicken broth to prevent a burn error.
- Saute some bacon bits and onions before deglazing the pan to add more flavor to the sauce.
- Combining whole grain and dijon mustard adds so much flavor, but you can also use all of one or the other. Yellow mustard is not recommended.
- Season the potatoes with a bit of olive oil, salt and pepper for more flavor.
- Always check for doneness with a meat thermometer. Chicken should be cooked to 165 degrees F when checked with a digital thermometer in the thickest part of the meat.
- Spoon the sauce from the bottom of the instant pot onto the chicken and potatoes when serving.
- Want a thicker sauce? Combine 1 tablespoon of cornstarch with 1 tablespoon of water and mix into the sauce until it thickens.
Frequently Asked Questions
Bone-in, skin-on chicken thighs will cook in about 8 minutes at high pressure. You can reduce the cooking time by 1-2 minutes for boneless, skinless thighs.
Yes, you can use frozen chicken thighs, although you won’t be able to sear the chicken first, so you will lose some flavor. If using frozen chicken add 2 minutes to the time at pressure, followed by a 10-minute natural release of pressure.
You can make this recipe with any chicken cut, including chicken breast and chicken legs. Adjust the cooking time if necessary, and always check for doneness with a meat thermometer.
Leftovers can be stored in the fridge for up to 5 days in an airtight container. Reheat in the microwave until warmed through.
Leftovers can be frozen for up to 3 months. Defrost overnight in the fridge and reheat in the microwave until warmed through.
One of the best parts of this meal is that the meat and veggies are cooked together. To round out the meal, serve this with Sweet Hawaiian Bread Rolls , Homemade Roasted Garlic Bread or Cheesy Cauliflower Bread Sticks .
More Chicken Thigh Recipes
- Air Fryer Boneless Chicken Thighs
- Garlic Mushroom Chicken Thighs
- Creamy Sundried Tomato Chicken Thighs
- Tuscan Chicken Thighs Recipe
- Creamy Mushroom Chicken Thighs
- Grilled Harissa Chicken Thighs
I hope you enjoy all the recipes I share with you, including this delicious Honey Mustard Chicken Instant Pot recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Instant Pot Honey Mustard Chicken Stew
Ingredients
- 2 lb chicken thighs bone-in, and skin-on
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons vegetable oil
- 1 cup chicken broth low sodium
- 3 tablespoons whole grain mustard
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic minced
- 12-14 baby potatoes cut into halves
- 1 cup baby carrots cut into halves
- ½ cup celery sliced
- Chopped parsley to garnish
Instructions
-
Season the chicken thighs with salt and pepper. Set it aside.
-
Add oil to the Instant pot and press “SAUTE.” Add the chicken thighs skin side down and sear them both until the chicken is slightly browned.
-
Stir in the chicken broth and deglaze the bottom of the pot. Add in the whole grain mustard, honey, Dijon mustard, and garlic. Turn off the “SAUTE” settings.
-
Add the halved potatoes, carrots, and celery. Check the seasoning and cover the Instant pot with a lid. Place the valve in the “sealing” position.
-
Pressure cook the chicken on “HIGH” for 8 minutes and once the cycle is complete “QUICK RELEASE” the valve.
-
Carefully open the lid and garnish the stew with parsley and serve while it’s still warm.
Notes
- Take the time to sear the chicken. It may be tempting to skip this step, but it dramatically improves the flavor.
- Deglaze the pan with chicken broth to prevent a burn error.
- Saute some bacon bits and onions before deglazing the pan to add more flavor to the sauce.
- Combining whole grain and dijon mustard adds so much flavor, but you can also use all of one or the other. Yellow mustard is not recommended.
- Season the potatoes with a bit of olive oil, salt and pepper for more flavor.
- Always check for doneness with a meat thermometer. Chicken should be cooked to 165 degrees F when checked with a digital thermometer in the thickest part of the meat.
- Spoon the sauce from the bottom of the instant pot onto the chicken and potatoes when serving.
- Want a thicker sauce? Combine 1 tablespoon of cornstarch with 1 tablespoon of water and mix into the sauce until it thickens.
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