Name: Instant Pot Recipes: Honey Mustard Chicken That's Finger-Lickin' Good
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 boneless skinless chicken breasts; 1 tablespoon olive oil; 1/3 cup Dijon mustard; 1/3 cup honey; 1 tablespoon wholegrain mustard; 2 tablespoons low-sodium soy sauce; 1 teaspoon garlic powder; Salt and pepper, to taste; 2 tablespoons water; 1 tablespoon cornstarch (optional, for thickening)

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You know those nights when the fridge is giving you nothing but a pack of chicken and your will to cook is running on fumes? That’s when this Instant Pot Honey Mustard Chicken swoops in to save dinner. It’s the kind of dish that looks like you tried hard—but really, the pot did most of the work. We’re talking tender chicken breasts simmered in a dreamy, sweet-and-tangy honey mustard sauce. The Instant Pot locks in the flavor and delivers that perfect just-fell-apart texture. This one’s a weeknight dinner hero and doesn’t come with a pile of dishes to scrub. You’re welcome. If you’ve been on the hunt for chicken instant pot recipes that are fast, flavorful, and family-friendly, this one checks every box. I’ve made this recipe a dozen times now, and every single time it gets the same reaction: “Wait… you made this in the Instant Pot?” Yep. I did. And you can too.

1) Key Takeaways
2) Easy Instant Pot Honey Mustard Chicken Recipe
3) Ingredients for Instant Pot Honey Mustard Chicken
4) How to Make Instant Pot Honey Mustard Chicken
5) Tips for Making Instant Pot Honey Mustard Chicken
6) Making Instant Pot Honey Mustard Chicken Ahead of Time
7) Storing Leftover Instant Pot Honey Mustard Chicken
8) Try these Main Course recipes next!
9) Instant Pot Honey Mustard Chicken Recipe
10) Nutrition

1) Key Takeaways

This instant pot recipe uses pantry staples to create a sweet and tangy chicken dinner.
It’s perfect for weeknights and requires minimal prep and cleanup.
The sauce can be thickened or left as is depending on your preference.
You can pair this dish with rice, potatoes, or even veggies for a healthy meal.

2) Easy Instant Pot Honey Mustard Chicken Recipe

If you’re anything like me, some nights call for a shortcut that doesn’t feel like one. That’s where this Instant Pot Honey Mustard Chicken saves the day. It checks the easy box, sure, but it also hits that sweet-spot flavor-wise. It’s one of those chicken instant pot recipes you’ll find yourself coming back to every week.

We’re not overcomplicating things here. Chicken, honey, mustard, a few pantry staples, and boom, you’re halfway to dinner. I’ve made this on evenings when I’m one bad snack away from calling it a night. And somehow, it always feels like I cooked something way fancier than I did.

This dish fits snugly in that category of instant pot recipes easy, fast, and not bland. The honey-mustard combo coats the chicken in something just bold enough to make it dinner-worthy, but kid-friendly too. I mean, who doesn’t love sauce that makes you want to lick the plate?

3) Ingredients for Instant Pot Honey Mustard Chicken

Chicken Breasts: Use four boneless, skinless chicken breasts. You can swap in thighs if you’re into dark meat or just want something a bit juicier.

Olive Oil: Just a tablespoon to help get a little golden sear on the chicken before pressure cooking. It adds that tiny bit of depth that makes a difference.

Dijon Mustard: Sharp, tangy, and smooth. Dijon balances the sweetness from the honey and helps build a richer flavor.

Honey: Go with the real stuff. The honey brings a warm sweetness that plays well with the mustards. It’s what keeps the sauce from tasting flat.

Wholegrain Mustard: This gives the sauce texture and a mild tang. The mustard seeds kind of pop in your mouth, which I love.

Low-Sodium Soy Sauce: This might seem odd, but trust me, it balances the sweet and sharp with a little salty, savory punch.

Garlic Powder: A teaspoon adds warmth and depth. You could use fresh garlic, but this keeps it simple.

Salt and Pepper: Season to taste. Start light—especially with salt since the soy sauce is already doing some of that work.

Water and Cornstarch (optional): If you like your sauce a little thicker, these help you tighten things up post-cook.

4) How to Make Instant Pot Honey Mustard Chicken

Step 1. Turn on the sauté function on your Instant Pot. Pour in olive oil and lightly sear the chicken for 2–3 minutes per side. Don’t overcrowd the pot. If needed, work in batches.

Step 2. Cancel the sauté function. Mix the Dijon mustard, honey, wholegrain mustard, soy sauce, garlic powder, and seasonings in a small bowl. Pour this mixture over the chicken in the pot.

Step 3. Seal the lid and set the valve to sealing. Pressure cook on high for 10 minutes. It might take a few extra minutes to come to pressure.

Step 4. Let the pressure release naturally for 5 minutes. Then, switch to quick release to vent the rest of the steam.

Step 5. Take the chicken out carefully and press sauté again. If you’re thickening the sauce, stir in the cornstarch-water mix and let it simmer a few minutes.

Step 6. Return the chicken to the pot or serve it sliced with that golden sauce poured over. This goes great with rice or mashed potatoes, depending on your mood (or pantry).

5) Tips for Making Instant Pot Honey Mustard Chicken

If you’re new to the Instant Pot, don’t worry. This recipe’s pretty forgiving. That said, here are a few tricks to make it sing. First, don’t skip the browning step. It adds flavor and helps the sauce cling to the chicken better.

Use fresh chicken if you can. Frozen works, but you’ll lose a bit of that nice sear on the outside. And watch the salt—between the soy sauce and the mustard, the flavors are already layered. Too much and you’ll drown them out.

And if you like heat, throw in a pinch of chili flakes or a dash of hot sauce. The contrast between sweet and spicy is pretty unbeatable in these types of instant pot recipes healthy enough for regular rotation.

6) Making Instant Pot Honey Mustard Chicken Ahead of Time

This recipe works great for meal prep. I’ve made it on a Sunday and eaten it throughout the week with no complaints. The sauce keeps things juicy, and the flavor doesn’t fade overnight.

If you’re planning to make it ahead, store the chicken and sauce separately. That way, you can reheat without overcooking the meat. Just spoon the warm sauce over when serving, and it’s like new again.

You can even slice or shred the chicken and tuck it into wraps or bowls with grains and greens. Instant pot recipes like this one are flexible like that, and who doesn’t want less thinking during the week?

7) Storing Leftover Instant Pot Honey Mustard Chicken

Let the chicken cool before stashing it in an airtight container. It’ll keep in the fridge for four days, easy. Reheat in the microwave or on the stove, adding a splash of water to loosen the sauce if needed.

This recipe also freezes well. Just portion it into containers, freeze, and defrost overnight in the fridge. You might lose a touch of the texture, but the flavor holds strong.

Leftovers go great on a sandwich, with a salad, or just reheated over a bowl of steamed rice. It’s one of those instant pot recipe options you’ll be glad to have waiting for you.

8) Try these Main Course recipes next!

9) Instant Pot Honey Mustard Chicken Recipe