Instant Pot Aussie Chicken

Instant Pot Aussie Chicken–tender bites of chicken and mushrooms surrounded in a creamy Dijon mustard and honey sauce. An easy dump and go recipe!

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Instant Pot Aussie Chicken

This creamy honey mustard chicken is super fast and easy and tastes just as good as Alice Springs Chicken at Outback Steakhouse! It’s a short cut version that has all the same flavors. You’re going to love tossing everything into your pot and walking away. It’s my favorite way of cooking 😉!

We served the chicken and sauce over cauliflower rice (I like to buy it at Costco in the frozen section). I also made regular rice to serve with the leftovers. Both ways were very good. The leftovers almost tasted better than the first day, I think!

Ingredients/Substitution Ideas

• Boneless, skinless chicken thighs–cut into cubes. I find it’s easiest to cut into cubes when it is partially frozen.
• Seasoning salt–I used Lawry’s brand
• Chicken broth–or water and Better than Bouillon Chicken Base
• Mushrooms–I used white button mushrooms
• Garlic powder
• Dried parsley
• Onion flakes–or ½ cup of fresh diced onion
• Dijon mustard–or yellow mustard
• Honey–or maple syrup
• Cornstarch–or arrowroot
• Sour cream–or plain yogurt
• Colby-jack cheese–or another cheese you like
• Real bacon crumbles–you can also fry up some bacon and crumble it

Steps

Instant Pot Instructions: 

1. Season chicken: Add chicken into Instant Pot. Sprinkle with the seasoning salt and toss so that the chicken is coated. 
2. Add ingredients: Pour in the broth. Dump mushrooms on top of chicken. Add in the garlic powder, parsley, onion flakes, Dijon mustard and honey. Don’t stir (this will prevent the burn error message).
3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes (because the chicken is cut into cubes it only needs 4 minutes of cooking time). When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
4. Thicken the sauce: In a small bowl stir together the cornstarch and water until smooth. Turn Instant Pot to sauté setting. Stir the cornstarch slurry into the pot. Turn off Instant Pot once the mixture has thickened. 
5. Temper the sour cream: In a small bowl stir together the sour cream and a quarter cup of the sauce from the pot. Then stir the mixture into the Instant Pot.
6. Stir in the cheese and bacon. 
7. Serve the chicken and sauce over potatoes, noodles, rice or cauliflower rice. 

Slow Cooker Instructions:

1. Season chicken: Add chicken into slow cooker. Sprinkle with the seasoning salt and toss so that the chicken is coated. 
2. Add ingredients: Add in the broth, mushrooms, garlic powder, parsley, onion flakes, Dijon mustard and honey. Stir to coat the chicken.
3. Slow cook: Cover and cook on low for 3-4 hours. (If you’re using the Instant Pot slow cooker function use the highest slow cooker setting.)
4. Thicken the sauce: In a small bowl stir together the cornstarch and water until smooth. Turn slow cooker to HIGH. Stir the cornstarch slurry into the slow cooker. Let thicken for about 10 minutes. 
5. Temper the sour cream: In a small bowl stir together the sour cream and a quarter cup of the sauce from the slow cooker. Then stir the mixture into the slow cooker.
6. Stir in the cheese and bacon. 
7. Serve the chicken and sauce over potatoes, noodles, rice or cauliflower rice. 

Notes/Tips

• I like using boneless skinless chicken thighs for this recipe because they remain tender and moist. You can try using chicken breasts instead but I would cut the cooking time down to 2 minutes with a 10 minute natural pressure release.
• Serve the chicken and sauce over rice, cauliflower rice, mashed potatoes, egg noodles, etc.
• You can make pot-in-pot rice at the same time in the same pot. Place a tall trivet* into the pot after you add in all the ingredients. Place a pot-in-pot dish* on top of the trivet. The dish should have a 1 cup rice to 1.5 cup water ratio in it. You can cover the pot-in-pot dish or leave it uncovered.
• If you’d like to use whole pieces of chicken instead of cutting into cubes you can. Use chicken thighs or chicken breasts (fresh or frozen) and pressure cook for 10 minute for fresh or 12 minutes for frozen. Use a 10 minute natural pressure release.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with Dijon mustard are Instant Pot Dijon Chicken or Instant Pot Penne In Cajun Mustard Cream Sauce.

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More Amazing Chicken Recipes…

• Aunt Jewel’s Casserole
• Instant Pot Chicken Julienne
• Instant Pot Key West Chicken
• Magic Chicken

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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*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.