This Honey Mustard Chicken and Potatoes Instant Pot recipe makes a perfect weeknight dinner. Chicken breasts are quickly seared, cooked with baby potatoes, then finished with a simple honey mustard glaze for an easy one‑pot meal.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Instant Pot Chicken and Potatoes Recipe Ingredients
- For the Chicken and Potatoes
- For the Honey Mustard Sauce
- Recipe Variations and Modifications
- How to Make One-Pot Chicken and Potatoes
- Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- Recipe Tutorial Video
- More Favorite Instant Pot Recipes
- Instant Pot Honey Mustard Chicken and Potatoes Recipe
- Recipe Contributors
This recipe is…
One‑pot dinners in the Instant Pot are a lifesaver on busy evenings. In this recipe, thyme-scented chicken breasts and halved baby red potatoes are seared and pressure‑cooked together, then finished with a four‑ingredient honey mustard sauce that balances sweet and tangy flavors.
Total active time is minimal and the pressure cook time is short, so you’ll have dinner on the table fast. This method is similar in convenience to other quick Instant Pot favorites like carnitas, barbacoa, white chicken chili, or short ribs.
Why You’ll Love This Recipe
- Ready in about 17 minutes of cook time plus brief prep.
- One-pot cooking means fewer dishes to wash.
- Flexible: works with chicken breasts, thighs, or frozen chicken with minor adjustments.
Instant Pot Chicken and Potatoes Recipe Ingredients
Below are the main ingredients and notes for substitutions. Exact amounts are in the recipe card further down.
For the Chicken and Potatoes
- Boneless, skinless chicken breasts – chicken thighs or tenders work too.
- Sea salt & ground black pepper – simple seasonings to enhance flavor.
- Fresh chopped thyme – bright and aromatic with the chicken and potatoes.
- Olive oil – for searing and tossing the potatoes.
- Chicken broth – you can substitute water if needed.
- Baby red potatoes – any small potatoes are fine; halve them for even cooking.
- Garlic powder – adds savory depth.
- Lemon juice – finishes the potatoes with brightness.
For the Honey Mustard Sauce
- Olive oil – the emulsifying base for the dressing.
- Apple cider vinegar – adds tang.
- Dijon mustard – flavor and creaminess.
- Honey – balances with sweetness.
See the recipe card below for the full ingredient list with exact quantities.
Recipe Variations and Modifications
If you want a different flavor profile, try one of these alternatives:
- BBQ Sauce – swap the honey mustard for your favorite BBQ sauce for a smoky-sweet finish.
- Buffalo – toss the cooked chicken in buffalo sauce mixed with a little butter for heat.
- Ranch – finish with ranch dressing for a creamy, herby option.
- Balsamic – use a balsamic glaze or marinade for a richer, slightly sweet tang.
- Garlic & Herb – rub the chicken and potatoes with minced garlic and Italian seasoning or Herbs de Provence.
How to Make One-Pot Chicken and Potatoes
This dinner comes together quickly. Follow these simplified steps for success.
Step 1: Whisk together honey, Dijon, and apple cider vinegar. Slowly drizzle in olive oil while whisking until a creamy dressing forms.
Step 2: Toss the chicken with a portion of the dressing, salt, pepper, and thyme. Sear in the Instant Pot on sauté for 2–3 minutes per side until browned, then remove.
Step 3: Deglaze the pot by pouring in chicken broth and stirring to release browned bits. Return the chicken to the pot.
Step 4: Toss potatoes with a little olive oil, salt, pepper, thyme, garlic powder, and lemon juice. Layer the potatoes on top of the chicken.
Step 5: Seal the Instant Pot and cook on high pressure for 7 minutes. Allow a natural pressure release for about 10 minutes, then quick release remaining pressure. Plate the chicken and potatoes, drizzle with remaining honey mustard, and serve.
Recipe Tips
- Breasts or thighs: Both work—thighs are more forgiving and stay moist, breasts cook quickly and are leaner.
- Add more vegetables: Mix carrots with the potatoes, or after pressure cooking, add broccoli, cauliflower, or green beans and cook on high for 1 minute to steam.
- Cook from frozen: You can use frozen chicken—skip the sear, add about 2 extra minutes to the cook time, and expect longer time to reach pressure.
How to Serve
Serve this honey mustard chicken and potatoes with roasted vegetables, a simple green salad, or steamed broccoli. If you want extra veggies cooked in the Instant Pot, add them after the main cook and steam for 1 minute as described above.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave for 1–2 minutes, in a hot skillet for about 5 minutes, or in a 350°F oven for 10–15 minutes until heated through.
Frequently Asked Questions
A simple honey mustard is made with olive oil, apple cider vinegar, Dijon mustard, and honey—whisked until creamy.
Yes—frozen chicken can be cooked in the Instant Pot. You won’t be able to sear it first, and the pot will take longer to reach pressure. Add about two minutes to the cook time and follow the same overall method.
Potatoes are cooked with the chicken in this recipe. You can also add carrots with the potatoes or steam broccoli, cauliflower, or green beans after pressure cooking for a minute. Fresh leafy salads pair well too.
Recipe Tutorial Video
More Favorite Instant Pot Recipes
If you try this Honey Mustard Chicken and Potatoes recipe, please leave a star rating and tell us how it went in the comments!
Instant Pot Honey Mustard Chicken and Potatoes
Ingredients
For the Honey Mustard
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/2 tablespoon apple cider vinegar
- 1/4 cup olive oil
For the Chicken and Potatoes
- 1 1/2 pounds boneless skinless chicken breast
- 1 teaspoon coarse sea salt divided
- 1/2 teaspoon ground black pepper divided
- 2 teaspoons fresh chopped thyme divided
- 1 tablespoon olive oil divided
- 1 cup chicken broth or water
- 1 1/2 pounds baby red potatoes cut in half
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice about 1/2 lemon
Instructions
- Whisk honey, Dijon mustard, and apple cider vinegar in a medium bowl. While whisking, slowly pour in olive oil until a creamy dressing forms.
- Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon thyme. Toss with 1/4 cup of the honey mustard dressing.
- Set the Instant Pot to sauté and add 1/2 tablespoon olive oil. When hot, sear chicken 2–3 minutes per side until browned, then remove.
- Pour chicken broth into the pot and scrape up any browned bits, then return the chicken to the pot.
- Toss potatoes with the remaining 1/2 tablespoon olive oil, 1 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and lemon juice. Layer potatoes over the chicken.
- Seal the pot and cook on high pressure for 7 minutes.
- Let the pressure release naturally for at least 10 minutes, then manually release remaining pressure.
- Drizzle extra honey mustard over the chicken and potatoes and serve.
Nutrition
Additional Info
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