Instant Pot Honey Mustard Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 chicken thighs bone-in, skin-on
1 tablespoon oil olive or vegetable
salt and pepper to taste
½ cup water
2 cloves garlic minced
¼ cup honey
2 tablespoons Dijon mustard
3 tablespoons stone ground mustard/whole grain mustard NOT ground mustard powder
1 pound (450g) baby potatoes sliced in halves
3 carrots peeled and sliced into 1-2 inch pieces
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Directions: |
Directions:Press on the SAUTE setting, then heat the oil, season the chicken thighs and brown them well. Start by chicken skin side down.
Add water to deglaze the pot and with a wooden spoon remove any bits stuck to the bottom of the pot. Switch off the sauté setting.
Add the rest of the sauce ingredients; garlic, honey, and mustards. Followed by potatoes and carrots.
Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position.
Press on MANUAL or PRESSURE COOK on high, and cook for 8 minutes.
When the cooking is finished, quick |
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Personal
Notes: |
Personal
Notes: The cooking time depends on the size of the chicken thighs that you're using. With smaller boneless thighs, pressure cook on high for 6 minutes. Medium size, 8 minutes. And large thighs will need around 10 minutes (in this case, don't cut your potatoes too small as they can start falling apart). This also depends on how long you cook the chicken on saute, we tend to brown them very well.
If in the end, you feel like there's too much liquid, you can reduce it down a little on the SAUTE setting.
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