Instant Pot Honey Mustard Chicken, Potatoes, and Vegetables

This Honey Mustard Chicken, Potatoes, and Vegetables is all made in one pot, the Instant Pot! Juicy, full of flavour, and simple to make, this Instant Pot chicken recipe will make dinner (and meal prep) a breeze!

Instant Pot Honey Mustard Chicken, Potatoes, and Vegetables

Guys – trying to cook without a kitchen during a kitchen renovation is… an adventure. Pretty much in order to be near a functioning sink, I had to cook in my unfinished basement beside the like one outlet available. Fun.

A lot of my meals ended up being cooked from the Instant Pot since it was easiest to just put everything in there and call it a day. Plus, less dishes! So I converted this sheet pan honey mustard chicken, potatoes, and vegetable recipe to the Instant Pot since I didn’t have an oven to work with. 

What You’ll Need To Make This Honey Mustard Chicken Recipe

• honey
• dijon mustard
• garlic powder
• olive oil
• chicken breasts – this can be substituted for thighs if you prefer, be sure to increase the cook time.
• salt
• chicken broth
• little yellow potatoes
• salt
• broccoli florets – if you prefer your broccoli to have more crunch to it, don’t cut it as small.
• carrots – I sliced mine really thinly with a mandolin. Thinly cut carrots cook faster in the steam.

How To Make This Honey Mustard Chicken and Potatoes in the Instant Pot

• Mix together the honey, dijon mustard, and garlic powder before setting it aside.
• Turn on your Instant Pot to sauté mode, add in olive oil, then add the chicken breasts, salting then searing each side for 2-3 minutes. Set the chicken breasts aside.
• Add chicken broth into the pot and deglaze by scraping up any browned bits in the Instant Pot liner.
• Add the chicken breasts back in, pour the honey mustard mixture on top, layer in the potatoes, more salt, and set the Instant Pot to pressure cook for 8 minutes on manual mode.
• When done, quick release, and immediately add in the vegetables and closing the lid. Let the Instant Pot sit for another 5-8 minutes, allowing the broccoli and carrots to steam.
• Serve when done or portion to meal prep containers.

Recipe Variations

• To increase the heat of this Instant Pot honey mustard chicken recipe, add in 2-3 tablespoons of either sriracha, Frank’s hot sauce, or chili sauce. Or even just red chili flakes!
• If you prefer chicken thighs, use that instead but add another 1-2 minutes to the cook time.
• Instead of broccoli and carrots, you could also steam cauliflower, brussel sprouts, snap peas, etc.

Tips and Notes

• It’s important to deglaze the liner after searing the chicken. This prevents the IP from giving you a burn message.
• I like these airtight containers from Amazon to store the honey mustard chicken for meal preps/leftovers.
• This recipe was only tested in the Instant Pot DUO Plus 60, 6 Qt

Instant Pot Honey Mustard Chicken, Potatoes, and Vegetables

This Honey Mustard Chicken, Potatoes, and Vegetables is all made in one pot, the Instant Pot! Juicy, full of flavour, and simple to make, this Instant Pot chicken recipe will make dinner (and meal prep) a breeze!

Print Rate

Prep Time: 8 mins

Cook Time: 7 mins

Steam Time: 5 mins

Total Time: 20 mins

Servings: 4 servings

Ingredients

• 1/3 honey
• 3-4 tbsp dijon mustard
• 2-3 tbsp garlic powder
• 2-3 tbsp olive oil
• 4 chicken breasts, boneless, skinless
• 2 tbsp salt, divided into 2
• 1 cup chicken broth
• 1 lbs little yellow potatoes
• 1 broccoli crown, cut into small florets
• 2 carrots, sliced thinly

Instructions

• Mix together the honey, dijon mustard, and garlic powder before setting it aside.
• Turn on your Instant Pot to sauté mode, add in olive oil, then add the chicken breasts, salting then searing each side for 2-3 minutes. Set the chicken breasts aside.
• Add chicken broth into the pot and deglaze by scraping up any browned bits in the Instant Pot liner.
• Add the chicken breasts back in, pour the honey mustard mixture on top, layer in the potatoes, more salt, and set the Instant Pot to pressure cook for 8 minutes on manual mode.
• When done, quick release, and immediately add in the vegetables and closing the lid. Let the Instant Pot sit for another 5-8 minutes, allowing the broccoli and carrots to steam.
• Serve when done or portion to meal prep containers.

Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Nutrition

Serving: 4servings | Calories: 498kcal | Carbohydrates: 37g | Protein: 56g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 4174mg | Potassium: 2012mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6110IU | Vitamin C: 167mg | Calcium: 120mg | Iron: 3mg

Authour: Carmy

Course: Main Course

Cuisine: Canadian, Instant Pot

Similar Recipes You May Like

• Instant Pot Whole Chicken
• Cheesy Instant Pot Chicken Pasta
• Instant Pot Shredded Hawaiian Chicken
• Instant Pot Cilantro Lime Salsa Chicken
• Instant Pot White Beans

Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com

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