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February 27, 2018

Maple Mustard Instant Pot Chicken Thighs

Dairy Free Gluten Free Paleo Main Dishes Poultry Instant Pot
23 comments
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Introducing: maple mustard Instant Pot chicken thighs! They’re easy, healthy, and delicious: the ultimate trifecta for a flavorful weeknight meal.

I made this for our visiting guests this past weekend. It was fast and easy and a nice combination of sweet and savory, too. (If you don’t have an Instant Pot, this would also work in the slow cooker!) 

Maple Mustard Instant Pot Chicken Thighs

Instant Pot Maple Mustard Chicken Thighs

This recipe was great for guests! 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!

Here’s the link to the Instant Pot I have – 6 quart size – if you want one! (*affiliate link)

maple mustard chicken in the Instant Pot

If you love honey mustard chicken, you will definitely like this! It’s similar, but with more tang thanks to the apple cider vinegar.

(Looking for a Mexican-inspired chicken recipe? Check out my Instant Pot Mexican shredded chicken.)

Maple Mustard Chicken Ingredients

You only need 7 ingredients to make these maple mustard Instant Pot chicken thighs:

  • chicken thighs and/or breast (I used a mixture of both because that’s what I had on hand. But feel free to use just the thighs if you prefer!)
  • whole grain mustard
  • apple cider vinegar
  • chicken broth
  • maple syrup
  • garlic
  • rosemary

Instant Pot Chicken ingredients

How to Make Chicken Thighs in an Instant Pot

First off, decide if you want to brown the chicken first. This is an extra step, but gives it a slight crispiness and golden color. 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 place some of the chicken inside, cooking on each side for a couple minutes. Do this in batches until all the chicken has been browned.

Next, 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 7-12 minutes later, depending on the size of the chicken), take the chicken out and set aside.

Using frozen chicken? Here’s how to cook frozen chicken in an Instant Pot.

Turn the Instant Pot 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. 🙂

How to Serve Maple Mustard Chicken Thighs

To serve, spoon some of the extra glaze over the chicken for extra flavor. 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.

I’ve also cooked carrots and potatoes (cut into about 1-inch size pieces) with the chicken in the Instant Pot for an easy, complete meal. It turned out perfectly, and the sauce made them extra tasty!

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. Mix a little bit of the glaze with some apple cider vinegar and olive oil for an amazing dressing!

Instant Pot Maple Mustard Chicken recipe

The full maple mustard Instant Pot chicken thighs recipe is at the bottom of this post. Enjoy!

Instant Pot Maple Mustard Chicken recipe

Looking for more easy chicken recipes? Here are some of my favorites!

  • Instant Pot Chicken Tortilla Soup
  • Saucy Tomato & Artichoke Chicken
  • Crockpot Mexican Chicken
  • Slow Cooker Chicken Tikka Masala
  • Instant Pot Frozen Chicken Breasts
  • Feta Stuffed Chicken Breast with Cherries & Kale
  • Easy Coconut Curry
  • Slow Cooker Moroccan Chicken Stew

Want more Instant Pot recipe inspiration? Here are some more ideas:

  • Instant Pot Butternut Squash Soup
  • Instant Pot Vegetable Soup
  • Farro Risotto with Spring Veggies (Instant Pot)
  • Instant Pot Spaghetti Squash & Vegan Bolognese
  • Instant Pot Quinoa Fried Rice
  • Stuffed Peppers (Instant Pot)

Are you a fan of Instant Pot recipes? Any other dishes you’d like to see me make in the Instant Pot?

Instant Pot Maple Mustard Chicken

Instant Pot Maple Mustard Chicken
January 3, 2019

This Instant Pot Maple Mustard Chicken is quick, easy, healthy, and packed with TONS of flavor. Make it for an easy weeknight dinner or to impress guests!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield
6-8
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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:

  1. 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. 
  2. 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. 
  3. Secure instant pot lid, turn steam valve to "sealed," and press "poultry" function. Adjust time to 6-12 minutes (depending on size & type of chicken - see notes) and let cook.
  4. 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! 
  5. 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.
  6. Enjoy!

Notes:

Cook time depends on the type and size of the chicken, and whether or not you're using bone-in chicken.

Larger chicken pieces need to be cooked a little longer, as do bone-in chicken pieces. Chicken breasts generally don't need quite as much cook time as thighs.

For medium-size, bone-in chicken thighs: pressure cook for 10 minutes. For medium-sized, boneless chicken breasts, cook time should be around 8 minutes. For smaller boneless thighs, pressure cook for 6-7 minutes. Adjust cook time accordingly.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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you might also like:

Instant Pot Frozen Chicken Breasts Recipe

Saucy, Quick Chicken Recipe with Artichokes and Tomatoes

Instant Pot Chicken Tortilla Soup Recipe

instant pot spaghetti squash lentil bolognese4

Healthy Instant Pot Recipes

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23 comments
  • Emily @ Pizza & Pull-Ups
    February 27, 2018 · 2:14PM:
    Yum, I love quick and easy meals like this.
    Reply
  • Lindsay February 27, 2018 · 5:12PM:
    Looks delish! So for the slow cooker, would you just remove the chicken after it has cooked and pour the liquid into a sauce pan on the stove to reduce a bit? Or is it flavorful enough with the glaze?
    Reply
    • Anne
      February 27, 2018 · 5:37PM:
      Yeah, just do the liquid in a sauce pan! Or if it's slow cooked it may reduce down a bit more on its own? Try it and let us know :) You don't want to skip the glaze, though, it's tasty!
      Reply
      • Avery March 7, 2018 · 10:25AM:
        I made this in the slow cooker yesterday (seared chicken, cooked on low for 4 hours in the sauce and then simmered sauce on the stovetop) and it was quite delicious but I couldn't get the sauce to reduce properly to a glaze. Any suggestions?
        Reply
        • Anne
          March 8, 2018 · 8:12AM:
          I'm not sure if the slow cooker will work quite the same as the instant pot for the sauce reducing phase - it may make more sense to just remove the liquid to a pan on the stovetop and let it simmer until it's reduced.
          Reply
  • Emily February 28, 2018 · 6:40AM:
    I think my family would love this! Is the 12m cooking time for boneless or bone-in chicken?
    Reply
    • Anne
      March 1, 2018 · 10:57AM:
      It should work for either - the main thing is just how thick your chicken is. Just cut into it to make sure it's all good before you eat!
      Reply
  • Roadrunner February 28, 2018 · 9:33AM:
    Maple and mustard, a very interesting combination. Sounds and looks tasty!
    Reply
  • Kate @ Kate Lives Healthy
    February 28, 2018 · 3:05PM:
    I made it for my meal prep this week. It was so simple and can't believe I hadn't thought of the combo before. Used my favorite mustard by Lusty Monk from Asheville NC. I used frozen chicken breasts directly from the freezer and cooked it for 15 min and then did NPR for about 10 minutes (as I got side tracked haha). It smelled great and was perfectly cooked. Took the chicken out and washed the pot and then cooked a batch of rice in it. Hope you'll keep up having more Instant Pot recipes!
    Reply
    • Anne
      March 1, 2018 · 10:56AM:
      That's good to know you can use frozen breasts, too! So glad you enjoyed it!
      Reply
    • Sue September 1, 2019 · 7:51PM:
      I was just wondering if it would work with frozen chicken breasts.
      Reply
  • Trish February 28, 2018 · 7:57PM:
    Delicious and easy recipe! I served it with brown rice and roasted brussel sprouts. Thank you!
    Reply
    • Trish March 1, 2018 · 10:24AM:
      Anne! My picky 13 year old daughter had this chicken for dinner. Had more after basketball practice and asked to bring it for school lunch today. Woo hoo!
      Reply
      • Anne
        March 1, 2018 · 10:54AM:
        That's awesome!!! Success! :)
        Reply
  • TrackBuddy February 28, 2018 · 9:07PM:
    Yay thanks! Will have to try this. :-)
    Reply
  • Frances March 15, 2018 · 5:42PM:
    This is a favorite! I have recipes similar to this, but also am now enamored with my pressure cooker (Cuisinart) and like to try everything pressure cooker. I had only 1 pound of boneless, skinless thighs, trimmed of fat and I didn't even brown them at all. Everything in the pot at once, and I looked up time for boneless thighs and found 4 minutes on high with a natural release of pressure so I did that. Perfect and then took them out and simmered sauce till done. I did use full amount of sauce even though only (1 pound chicken)and when boiled down was perfect. I did sub Edmund Fallot Dijon for the mustard, didn't read close enough to use grainy type which would be good too. I used Monk fruit sweetener "maple flavored" syrup to save on calories. My husband said make it again anytime. Would be happy to serve to company.
    Reply
    • Anne
      March 16, 2018 · 9:31AM:
      So glad you enjoyed it!
      Reply
  • Pam March 27, 2019 · 10:45PM:
    Really good! I will definitely be making this again (and again)! Thanks for sharing :).
    Reply
    • Anne
      March 28, 2019 · 1:16PM:
      Glad to hear you enjoyed it!
      Reply
  • Kathleen Robinson January 25, 2020 · 1:38PM:
    This sounds delish! I’m going to try it tonite. Is there a way to use the pot-in-pot method to cook rice, mashed potatoes or steamed veggies at the same time? Maybe I should consider getting a second instant pot like you!
    Reply
    • Anne
      January 25, 2020 · 2:48PM:
      I don't know if you can do them at the same time... I would search around on Google to see if there are any recipes for that! Sorry I can't help more!
      Reply
  • Swolfmoon March 1, 2021 · 11:21PM:
    I gave this yummy sounding recipe a try as I am always on the lookout for new recipes for chicken in my instant pot. I used 3lbs of frozen chicken thighs, and added an extra 1/4 cup of apple cider vinegar, and an extra tbsp each of the syrup and mustard (I love stone ground mustard so I was very excited to use it on something other that sausages). The chicken cooked at 16 minutes plus 10 minutes natural release before letting the valve go. The chicken was very moist and it smelled amazing, but I think when doing the larger amount of chicken next time I will use more of the seasonings and sauce because the flavor was very subtle. Thank you for the recipe!
    Reply
    • Anne
      March 2, 2021 · 9:16AM:
      I'm so glad you enjoyed it! It definitely wouldn't hurt to just double the sauce next time - that's a good tip!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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