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?
Yum, I love quick and easy meals like this.
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?
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!
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?
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.
I think my family would love this! Is the 12m cooking time for boneless or bone-in chicken?
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!
Maple and mustard, a very interesting combination. Sounds and looks tasty!
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!
That’s good to know you can use frozen breasts, too! So glad you enjoyed it!
Delicious and easy recipe! I served it with brown rice and roasted brussel sprouts. Thank you!
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!
That’s awesome!!! Success! :)
Yay thanks! Will have to try this. :-)
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.
So glad you enjoyed it!
Really good! I will definitely be making this again (and again)! Thanks for sharing :).
Glad to hear you enjoyed it!