I’m excited to share another instant pot recipe with you guys today! (If you don’t have an instant pot, this would also work in the slow cooker.) I made this for our visiting guests this past weekend and it was fast and easy and a nice combination of sweet and savory, too. Introducing: Instant Pot Maple Mustard Chicken.
This recipe was a good one for guests because I was able to have the sauce ingredients prepped in advance, so when our guests arrived I just tossed the chicken and the sauce into the instant pot and that was that. If you want to add some nice browning/a bit of a crust to the chicken, you can do a quick sear in batches before closing the lid – or you can just toss it all in and let it do its thing. Either way works well!
If you love honey mustard chicken, you will definitely like this – it’s similar but with more tang thanks to the apple cider vinegar!
If you do want to brown the chicken first, set the instant pot on the “saute” function, then add a little olive oil to the pot and brown the chicken in batches. When it’s evenly browned, then add the remaining ingredients to the instant pot with the chicken and pressure cook (more detailed instructions in the full recipe below). When the chicken is done (about 12 minutes later), take the chicken out and turn back to the saute function to reduce the liquid into a sweet and savory glaze that’s deliiiiish. A tip: the first time I tried the saute function on the instant pot, I didn’t realize that you leave the lid off for it – whoops! So, be sure to leave the lid off or the liquid won’t reduce. :)
For serving, pair the chicken with a whole grain and some veggies on the side – your choice! For veggies, string beans are delicious, or try serving it with a simple homemade slaw (chopped cabbage + olive oil + apple cider vinegar + salt and pepper) – the tang from the slaw pairs nicely with the chicken.
This dish is definitely tasty enough to impress guests or whip up for date night, but it’s also easy enough to make for a quick weeknight dinner! Leftovers are great, too. Try putting leftover chopped chicken on greens + grains (see also: grain salad bowl recipes) for lunch the next day, and mix a little bit of the glaze with some apple cider vinegar and olive oil for an amazing dressing!
Here’s the full recipe – enjoy!
Instant Pot Maple Mustard Chicken
Ingredients
- 2 lb chicken (I used a mix of thighs and breasts)
- 1/4 cup apple cider vinegar
- 1/4 cup low sodium chicken broth
- 3 tablespoons maple syrup
- 2 tablespoons whole grain dijon mustard
- 3 cloves garlic, crushed
- 2 sprigs rosemary, chopped
- olive oil
- salt and pepper, to taste
Instructions
- Heat instant pot using the "saute" function and add a drizzle of olive oil. Working in batches with the lid off, add the chicken to the pot and cook just until browned on the outside.
- Return all chicken to the pot and add the apple cider vinegar, chicken broth, maple syrup, mustard, garlic, rosemary, 1/2 teaspoon salt, and a pinch of pepper.
- Secure instant pot lid, turn steam valve to "sealed," and press "poultry" function. Adjust time to 12 minutes and let cook.
- When the timer goes off, turn the steam valve to "release." I like to push the valve with the end of a wooden spoon, so I can keep my hands far away from the steam!
- Once all the steam has been released, open the lid and remove the pieces of chicken to a platter. Press the "saute" function, leaving the lid off, and cook the liquid until it forms a thick glaze, about 5-10 minutes.
- Enjoy!
Recipe Notes
Looking for more easy chicken recipes? Here are some of my favorites!
- Instant Pot Chicken Tortilla Soup
- Saucy Tomato & Artichoke Chicken
- Slow Cooker Chicken Tikka Masala
- Easy Coconut Curry
- Slow Cooker Moroccan Chicken Stew
Are you a fan of instant pot recipes? Any other dishes you’d like to see me make in the instant pot?