Instant Pot Alice Springs Chicken–an easy Instant Pot (or Crockpot) version of the Outback Steakhouse favorite. Chicken with mushrooms, a honey mustard sauce, cheese and bacon.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Alice Springs Chicken
Honey mustard chicken with mushrooms, cheese and bacon is what Outback Steakhouse calls “Alice Springs Chicken.” And it’s what I call yummy. The original recipe uses chicken breasts, a pan on the stove and more of a process to make this dish. As per usual, I cut out steps and try to make this recipe as easy as possible to make at home.
The Chicken: I decided to use chicken thighs which turn out much better in the Instant Pot than chicken breasts. Of course you can try using chicken breasts if you prefer. I would actually suggest using chicken tenders with a 5 minute pressure cook time instead of chicken breasts. They seem to do well in the Instant Pot. For example, I love them in the honey lime salsa verde chicken.
The bacon: I used my new Instant Pot air fryer* to cook my bacon. I am shocked at how easy it was and the results were crispy bacon without all the mess. If you want to cook only a few pieces of bacon at a time this is the way to do it. Since air fryers have limited space, you’ll want to cook large batches of bacon another way. I suggest making it in the oven.
The cheeses: I used cheddar and Monterey jack cheese but really you can get creative and use whatever types of cheese you have on hand and what you think would taste good.
Gluten free and keto??: This recipe is naturally gluten free. And I actually think it might make a good option for a low carb diet if you go super easy on the sauce.
What should I serve with Instant Pot Alice Springs Chicken? Try homemade rice-a-roni, mashed potatoes, mashed ranch cauliflower, mac and cheese or steamed broccoli.
More Instant Pot Copy Cat Recipes…
Instant Pot (Panera Bread) Broccoli Cheddar Soup
Instant Pot Olive Garden Zuppa Toscana
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Instant Pot Alice Springs Chicken
- Prep Time: 20 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 32 minutes
- Yield: 4–8 servings 1x
Description
An easy Instant Pot (or Crockpot) version of the Outback Steakhouse favorite. Chicken with mushrooms, a honey mustard sauce, cheese and bacon.
Ingredients
- 1/2 cup chicken broth
- 4–8 boneless, skinless chicken thighs (frozen is okay)
- Kosher salt
- Pepper
- Paprika
- 8 oz sliced mushrooms
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1 tsp lemon juice
- 2 Tbsp mayonnaise
- 3 Tbsp cornstarch + 3 Tbsp water
- 4–8 slices crispy cooked bacon
- 1/4–1/2 cup shredded Monterey jack cheese
- 1/4–1/2 cup shredded cheddar
Instructions
Instant Pot Instructions:
- Pour chicken broth in bottom of Instant Pot. Add chicken into the pot (overlap slightly, don’t stack straight on top of each other). Sprinkle the chicken with kosher salt, pepper and paprika.
- Dump the mushrooms on top of the chicken.
- Stir the dijon, honey and lemon juice together and dump into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Remove the chicken and mushrooms with a slotted spoon and place on a platter.
- Turn Instant Pot to sauté setting. Stir in the mayonnaise. Stir in a cornstarch slurry of 3 Tbsp cornstarch mixed with 3 Tbsp of water. Once the sauce has thickened turn off the Instant Pot. Add salt and pepper to taste.
- Spoon some of the sauce over the chicken. Place a piece of bacon on top of each piece of chicken. Sprinkle 1 Tbsp of each type of cheese over each piece of chicken. Place under oven broiler for 2-3 minutes until cheese has melted.
- Serve and enjoy with extra sauce.
Slow Cooker Instructions:
- Add chicken into the slow cooker. Sprinkle the chicken with kosher salt, pepper and paprika.
- Dump the mushrooms on top of the chicken.
- Stir the dijon, honey, lemon juice and mayo together and dump into the slow cooker.
- Cover and cook on low for 4-6 hours. Remove the lid.
- Remove the chicken and mushrooms with a slotted spoon and place on a platter. Drizzle with sauce.
- Place a piece of bacon on top of each piece of chicken. Sprinkle 1 Tbsp of each type of cheese over each piece of chicken. Place under oven broiler for 2-3 minutes until cheese has melted.
- Serve and enjoy with extra sauce.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I”m making the crock pot version, I added everything to the slow cooker, but there is no mention of cornstarch & water. Was this omitted on purpose?
If you need to thicken you can. It doesn’t have the broth in the sc version so it shouldn’t be too runny.
If I leave out the mushrooms should I add some more broth to make up for the moisture that will be missing from them? If so how much? Thanks so much for all your effort in keeping us supplied with delicious recipes!!!
I’d add in an extra quarter cup of broth
Thanks, Karen!
★★★★★
Could I leave out the lemon juice?
yes but you may want to add in a teaspoon of vinegar or lime juice instead
Delicious!! I cooked my bacon slices in my IP first and then followed the recipe. So much deliciousness. Thank you for the recipe.
★★★★★
Good idea! Thanks for the 5 stars!
Could Greek yogurt or sour cream work instead of mayonnaise? Thank you so much!
You could try it, it won’t be the same but should still be tasty.
Can I use bone in thighs? How long for?
I would do that for 12 minutes with 10 minute natural pressure release if they are fresh.
Can i use a different type of cheese like cheddar?
sure!
Do we not the chicken broth in the crockpot version? Or was it omitted by accident?
Thank you
No broth in slow cooker version 🙂
Just curious, do you absolutely love chicken thighs? Seems like most of your chicken recipes call for them and the “can I use breasts” question has become almost proverbial.
★★★★★
They turn out so much better in the Instant Pot and slow cooker than chicken breasts so I do prefer them.
Sounds wonderful. If I use chicken tenders and cook for 5 minutes, how long should I
let the pot sit before releasing pressure?
5 minutes is what I would do 🙂
I am so very happy that you posted this recipe! It is what I usually order when I am fortunate enough to go to the Outback. And have tried the copy cat version I found online. It was good, however a lot more work than this appears to be, so THANK YOU. Can’t wait to try it out.
You’re welcome! I hope you like it Deb!