Honey Mustard Chicken in the Instant Pot

This meal turned out absolutely amazing!!! It was seriously so comforting and delicious! The sauce was certainly not an overwhelmingly mustard flavor at all, and even Robbie, who hates mustard, loved this one. There is not much to the recipe in terms of ingredients or difficulty. If you don't have an Instant Pot you can simply sear the chicken in a stir fry pan then throw everything in a slow cooker. Since I tripled the ingredients to make enough meals for our needs, I had to brown the chicken in three batches before throwing everything in the pot to cook. I increased the Instant Pot to 20 minutes and that was more then enough cook time. Most of the chicken thighs stayed together, but would easily pull apart. This is one recipe that I would not skip out on thickening up the sauce with some added thickener. I usually do a 1:1 when using arrowroot starch, so I stuck to that conversion instead of what was recommended in the recipe. I thought the chicken paired especially well with the roasted sweet potatoes and shaved brussels sprouts. Definitely a meal we will be eating again soon! 

Honey Mustard Chicken in the Instant Pot
Ingredients:
Chicken:

• 2 lbs bone in skin on chicken thighs 4-6
• 4 cloves garlic minced
• Sea salt and black pepper
• 2 Tbsp ghee or other cooking fat
• Chopped parley for garnish if desired

Sauce:

• 2 Tbsp coconut aminos
• 1/4 cup + 2 Tbsp chicken bone broth
• 3 Tbsp raw honey melted, OR date paste for Whole30*
• 1/4 cup spicy brown mustard
• 1 1/2 Tbsp fresh lemon juice

To thicken sauce:

• 1 tsp arrowroot starch
• 2 Tbsp bone broth

Directions:

1. Whisk together all sauce ingredients in a bowl until smooth, set aside
2. Turn your Instant Pot to “saute” and allow it to heat meanwhile, sprinkle chicken with sea salt and black pepper on both sides.
3. After pot reads “hot”, swirl ghee around the bottom to let it heat. It’s important to add the ghee AFTER the pot heats to prevent the chicken from sticking!
4. Add chicken, skin side down, and cook until golden brown (about 2-3 mins) then flip chicken with tongs and repeat on second side.
5. When both sides are golden brown, sprinkle garlic around the chicken and allow it to cook about 30-45 seconds, until softened, then press “cancel”.
6. Pour sauce mixture over the chicken, secure the lid, place steam release to “sealing” and set on high pressure for 10 mins.
7. Once time is up, quick release the pressure and remove lid. Using tongs, remove chicken to a plate and set aside while you thicken the sauce.
8. Cancel the pressure cook, press “saute” and whisk together the 2 Tbsp broth and arrowroot, then add to sauce and stir. Cook about 3-5 more minutes or until sauce is thickened to preference. Return chicken to pot with its juices and coat with sauce. Turn off pot and serve chicken with desired sides, enjoy!  

Recipe Notes
*To make date paste for this recipe, place 1/4 cup pitted medjool dates (about 3) in 2-3 Tbsp of very hot water to soften. After 5 minutes you can stir to make sure they'e soft, then blend the mixture in  a high speed blender or small food processor. Blend until smooth and add water if needed to get the right consistency.

Original recipe found here