Instant Pot Bacon Honey Mustard Chicken –tender bites of chicken, mushrooms and bacon with a creamy honey mustard sauce made quickly in your electric pressure cooker.
Get the SLOW COOKER version of the recipe here
Instant Pot Bacon Honey Mustard Chicken
This is a super easy recipe to make but so delicious! My family loved this saucy chicken served over mashed potatoes. The night I made this I used 2 different Instant Pots to make the chicken, mashed potatoes and then some steamed broccoli (zero minute pressure cook time) which we served with it. I’m getting to the point where I don’t even know how to cook any other way 🙂
I used frozen boneless, skinless chicken thighs for this recipe. But you can also use thawed chicken. The pot will just take longer to come to pressure with the frozen chicken. If you don’t like chicken thighs you can also use chicken breasts. Just cook the breasts for 12 minutes instead of 15 minutes. I think bone-in chicken would work wonderful with this sauce. I would just remove the skin before adding it to the Instant Pot. Bone-in chicken takes longer to cook as well so I’d increase the cooking time to 18-20 minutes.
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What Pressure Cooker Did You Use?
To make Instant Pot Bacon Honey Mustard Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Bacon Honey Mustard Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Tender bites of chicken, mushrooms and bacon with a creamy honey mustard sauce made quickly in your electric pressure cooker.
Ingredients
- 1/2 cup chicken broth
- 1/4 cup honey
- 1/4 cup dijon mustard
- 1 1/2 Tbsp minced garlic
- 1 Tbsp olive oil
- 1/2 pound (8 oz) sliced mushrooms
- 1 1/2 lbs (24 oz) boneless, skinless chicken thighs (mine were frozen)
- Salt and pepper
- 1/2 cup evaporated milk or half and half
- 1/2 cup crumbled bacon (I used real bacon bits from costco)
- 3 Tbsp cornstarch
- 3 Tbsp water
Instructions
- Add chicken broth, honey, mustard, garlic and olive oil to the Instant Pot. Whisk well. Add in the mushrooms and the chicken. Salt and pepper the chicken lightly.
- Cover and secure the lid. Make sure valve is set to “sealing.” Set the timer to 15 minutes. After the timer is up let the pressure release naturally for 10 minutes then move the valve to “venting.” Remove the lid.
- Stir in the bacon and the milk. Turn the Instant Pot to the saute function. In a small bowl stir together 3 Tbsp of cornstarch and 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. This will thicken up the sauce almost instantly.
- Serve chicken and sauce over rice, quinoa, noodles or mashed potatoes.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
I served this chicken and sauce with Instant Pot Mashed Potatoes.
There are a lot of different chicken options you can use for this recipe. I used frozen boneless, skinless chicken thighs for this recipe. But you can also use thawed chicken. The pot will just take longer to come to pressure with the frozen chicken. If you don’t like chicken thighs you can also use chicken breasts. Just cook the breasts for 12 minutes instead of 15 minutes. I think bone-in chicken would work wonderful with this sauce. I would just remove the skin before adding it to the Instant Pot. Bone-in chicken takes longer to cook as well so I’d increase the cooking time to 18-20 minutes.
- Category: Chicken
- Method: Instant Pot
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 286
- Sugar: 13 g
- Sodium: 444 mg
- Fat: 14 g
- Carbohydrates: 15 g
- Protein: 26 g
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If I have an 8-quart, do I need to increase the sauce ingredients (broth, milk, honey, mustard)? Thanks!
You’ll probably be okay with the recipe as is!
I made this last night I. My eight-quart duo. I had a whole tray of thighs and doubles the recipe. Also, with an eight-quart, I don’t know that it would have been enough liquid. The flavour profile was awesome and it was fantastic over mashed potatoes. I made a veggie on the side. This is a keeper and will become a favourite. Even my picky eater liked it, minus the mushrooms.
★★★★★
Thanks for the 5 stars Tam!
I’m wondering If this is possible to make in a slow cooker I don’t have an instapot.
Sure…here is the slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-bacon-honey-mustard-chicken/
Do you dice the chicken first? Or leave whole? (Using chicken thigh)
You can leave whole
I also added carrots at the beginning and a little extra broth and it was delicious! Husband said its a keeper!
★★★★★
Carrots are a great plan!
May I use oat milk instead?
Sure!
I have honey mustard on hand to use up, so I’m wondering how much of it should I use since I won’t be doing the dijon/honey combo? Quarter cup or more? Thanks!
I would use 1/4 cup. But if it tastes like it needs more you can stir more in at the end.
Made with frozen, boneless chicken breasts from Cost-co. Absolutely perfect! Even my picky eater loves this one- just the right amount of sweetness. yummy over rice or pasta. Served tonight with roasted brussels sprouts. Curious if you could make pot-in-pot rice with this one? What type of rice would be good to cook for 15 minutes?
★★★★★
You could do white rice or basmati or jasmine.
Made this again tonight and got adventurous with pot-in-pot rice. I purchase the nesting set you recommended. I put the chicken in the bottom and layered a trivet on top, and then the nesting bowl and lid with jasmine rice. Followed the cooking instructions for the chicken and the rice turned out great too! I used jasmine as it’s what I had. This is my picky high schooler’s new favorite!
Awesome!!
Can boneless chicken breast be used instead.
yes, it won’t be as tender but it can be used. I usually cook for as many minutes as each breast is in ounces (usually around 12 minutes)
This was delicious! Served with steamed broccoli and nothing else. Will make again.
I made this recipe last night and we absolutely loved it! it was so easy and the honey mustard sauce was so delicious. I bought all the ingredients for the 1st week of monthly meals and am super excited not to have the headache of trying to figure out what to make for dinner every night.
★★★★★
Was a delicious dinner. Skipped the mushrooms and forgot it was to be served over something and did not have time to make something. Was great with just the gravy. Hubby wanted my special baked beans (also with bacon) and homemade honey cornbread. Was hearty for our first cool fall dinner. Thanks!
★★★★★
sounds like a fantastic dinner!
I just made this tonight for supper. I used mixed frozen thighs and breasts. I also used a gourmet hot pepper honey! We like spicy! Turned out great! We love it over noodles, but I felt like eating a little healthier tonight so I ladled out some of the sauce and let it cool to room temperature while I made a big green salad. I put a piece of chicken on top and used the cooled sauce as dressing. So yummy.
Wow the hot pepper honey sounds amazing. Where do you buy that?
If you look up fuego hot sauce they have a few amazing hot honeys to choose from!
I fixed this tonight except I didn’t have bacon so I subbed cubes of my Dad’s home cured and smoked ham, oh so good! Didn’t put it over anything, just had some Texas toast as a side. Next time I’m putting it over some garlic mashed potatoes. I just love your recipes! Fixed many of them and can’t pick a favorite!
Amy, that sounds amazing! I love the sound of home cured and smoked ham. YUM!
No one in my family could eat it. It had the strangest flavor profile. I followed the recipes verbatim but I don’t think Dijon and honey work well together. And the sauce consistency was just gross. Sorry, but an hour of my life, and four hungry people, it was disappointing
★
I just made this recipe tonight for family supper. I used bone in skinless thighs but the same amount of time. It was delicious. I served it over curly noodles. It was so easy and everyone loved it. I will definitely make this again! Thank you for your recipes. You are my favorite Instant Pot recipe guru!!
So glad you liked it! Thanks Linda 🙂
I can’t wait to try this. I think that I have everything to make it tonight😀
YAY!