Instant Pot Honey Mustard Chicken

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

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)

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 saute 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, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.

Nutrition

• Calories: 258 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 97 mg
• Sodium: 231 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Total Sugars: 14 g
• Protein: 22 g