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 or Mealthy CrispLid 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.
More Instant Pot One Pot Chicken Recipe to Make:
- Instant Pot Chicken and Rice + Video
- Pressure Cooker Chinese Simmered Chicken {Instant Pot}
- Instant Pot BBQ Chicken (Pressure Cooker Zesty Chicken)
- Instant Pot Rojo Fiesta Chicken [Pressure Cooker]
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Alton Brown Salt Box
- My FANTASTIC Teak Cutting & Charcuterie Board
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Here is the handy printable recipe:
Ingredients
- 2 pounds Chicken Strips Boneless/Skinless
- 1/4 cup Dijon Mustard
- 1/4 cup Brown Mustard
- 1/8 teaspoon Dry/Ground Mustard Seed
- 1 Tablespoon Yellow Mustard
- 6 Tablespoons Clover Honey
- 1/2 teaspoon Sea Salt
- 1/2 cup Yellow/Brown Onion finely diced
- 1 cup Chicken Stock/Broth or water w/ bouillon
Rice
- 12 ounces Jasmine Rice
- 16 ounces Fresh Water
Instructions
- Whisk together, mustards, honey and salt until very smooth.
- Place chicken, onions, half the Honey Mustard Sauce and broth into Pressure Cooker cooking pot.
- If making this a One Pot Meal, add the trivet and Prepared PIP Rice pan now.
- Lock on lid and close pressure valve. Cook at High Pressure for 5 minutes for dark meat or 4 minutes for white meat. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
- Remove rice pan and fluff the rice.
- Plate chicken and pour reserved Sauce over chicken.
Notes
Nutrition
PIN this Pressure Cooker Honey Mustard Chicken!
Pressure Cooker Honey Mustard Chicken
When is the 1 cup of chicken broth (or water with bouillon) added?
Recipe sounds amazing – I’m going to try it this week. But the print button on your post doesn’t work – comes up as a gray page…
Great recipe and so easy with pot-in-pot rice. i”ll make this again for sure. I also like how easy it would be to change it slightly by changing the mustards used.
Thanks for the info. I am going to get one.
LOVE it! It’s exactly what I was looking for. Sharing immediately. And thanks!
How much time would you cook for frozen leg quarters?
Hi! How much time would you add for frozen chicken thighs?
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
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 ! ?
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!
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
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