Instant Pot Honey Mustard Chicken is a winner with juicy chicken breasts smothered in a sweet honey mustard sauce.  

This appealing recipe is plated with a baby potato medley and your choice of vegetable or side salad.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did to make Honey Mustrard Chicken and Potatoes was combine a bit of olive oil, dried parsley, dried basil, salt and some black pepper in a small bowl.

Then I rubbed this mixture all over four chicken breasts.

Next I turned the Instant Pot to the Saute Function and added a bit of olive oil.  When it was hot I added the chicken breasts.

I browned the chicken breasts on both sides before removing them and setting them aside.

While the chicken was browning I prepared my broth. I used a powdered broth and boiling water.  

I find using a hot liquid decreases the time it takes for the Pot to come to pressure.

Then I used the broth to deglaze the Pot and scrape any bits from the bottom to avoid the "Burn" message later.

Next I poured in some honey and some mustard.

I stirred quickly to combine them with the broth already in the Pot.

Then I placed the trivet in the Pot and arranged the chicken breasts on top of it.

Finally I added a small bag of baby potatoes and placed them around the chicken breasts.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 5 minutes.

Once the Instant Pot was done cooking, I allowed it to Natural Release for 9 minutes before turning the steam release handle to the venting position to finish with a quick release.

When the Instant Pot was almost done with the Natural Release I had prepared a slurry of corn starch and water to thicken the honey mustard sauce.

After removing the chicken and potatoes I turned the Pot back to the Saute Function and stirred in the slurry.

Once the sauce bubbled and thickened I turned the Instant Pot off.

Instant Pot Honey Mustard Chicken and Potatoes is a colourful meal to brighten up these January days. This succulent chicken breast recipe is plated with a baby potato medley and your choice of vegetable or side salad.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Instant Pot Honey Mustard Chicken and Potatoes:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 tablespoon olive oil (divided)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• ¾ cup chicken stock
• ⅓ cup mustard
• ⅓ cup honey
• 1.5 lbs baby potatoes
• bit of water for slurry
• 2 teaspoon corn starch

How to Make Instant Pot Honey Mustard Chicken and Potatoes:

1. Measure 1 tablespoon of olive oil into a small bowl. Add the dried parsley, dried basil, salt and pepper to the olive oil. Stir to combine.
2. Rub this oil mixture all over the four chicken breasts.
3. Turn the Instant Pot to the Saute Normal Function and add the other tablespoon of olive oil.
4. Put the chicken breasts in the Pot and brown on both sides.
5. Prepare the chicken broth. I use a powdered broth and boiling water.
6. After removing chicken pour broth into the Pot and use it to deglaze by scraping any bits from the bottom of the Pot.
7. Add the honey and mustard to the broth and stir to combine.
8. Place the trivet in the Pot and arrange the chicken breasts on top of it.
9. Arrange the baby potatoes around the chicken.
10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High or 5 minutes.
11. Once the Instant Pot is done cooking, allow it to Natural Release for 9 minutes before turning the steam release handle to the venting position to finish with a quick release.
12. Stir the water and corn starch together to make the slurry.
13. Remove the lid and transfer chicken and potatoes to serving plates.
14. Return the Pot to the Saute Function and stir in the corn starch slurry. Stir until it bubbles and thickens.
15. Serve the chicken breasts smothered in the honey mustard sauce.
16. Enjoy!