Instant Pot Dijon Chicken—tender bites of bone-in chicken thighs and mushrooms are covered in a dijon, lemon and tarragon sauce. An easy electric pressure cooker recipe that is quick to get started.
Get the SLOW COOKER Dijon Chicken recipe here
Instant Pot Dijon Chicken
After making my Greek Chicken I was inspired to use my Instant Pot to cook bone-in chicken thighs again. Bone-in chicken just turns out so well in the Instant Pot. I loved the tang and bold taste of these mustard lemon and tarragon chicken thighs and sauce. I served this chicken over rice but I also think it would be tasty over my lemon rice or even mashed potatoes. If you’re trying to cut down on carbs then you can use cauliflower rice or just eat the chicken plain and serve with a side salad.
What if I want to use boneless skinless chicken breasts? I don’t love chicken breasts for recipes like this but you can try it if you want! This is what I would do. Follow the recipe as written except use the cooking times mentioned in this article for chicken breasts.
What if I don’t like mushrooms? Just leave them out, no other changes are necessary.
Can I cook rice at the same time? You can use the pot-in-pot method to cook long grain white rice at the same time. Try to fit all of your chicken into the bottom of the Instant Pot in one layer so you’ll have room for your rice. Here’s a video that demonstrates pot-in-pot rice:
More Chicken Recipes You’ll Love…
Instant Pot Greek Chicken and Potatoes
Instant Pot Barbecue Chicken and Rice
Instant Pot Honey Mustard Chicken Sandwiches
Instant Pot Creamy Salsa Chicken
What Equipment Did You Use?
To make Instant Pot Dijon Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I also used my Mealthy Crisp Lid* to brown the skin of the chicken after it had pressure cooked. You can also do this step under the broiler in your oven.
Instant Pot Dijon Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Tender bites of bone-in chicken thighs and mushrooms are covered in a dijon, lemon and tarragon sauce.
Ingredients
- 1/2 cup chicken broth
- 2 Tbsp olive oil
- 1/4 cup Dijon mustard
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh lime juice
- 1 Tbsp minced garlic
- 1 tsp dried tarragon
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 8–10 bone-in chicken thighs
- 8 oz sliced mushrooms (optional)
- 3 Tbsp cornstarch + 3 Tbsp water (optional)
Instructions
- In a bowl whisk together the broth, oil, mustard, lemon juice, lime juice, garlic, tarragon, pepper and salt.
- Place the chicken into the bottom of the Instant Pot. I layered mine in two layers. Pour the lemon juice mixture over the chicken. If using mushrooms dump them on top of the chicken.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes.
- When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid.
- Use tongs to place chicken on a platter.
- Optional thickening step: Thicken the sauce by combining the cornstarch and water together in a small bowl until smooth. Then turn the Instant Pot to the saute setting and stir the cornstarch slurry into the pot. The cornstarch will thicken the sauce in a few minutes and then you can turn off the Instant Pot.
- Optional browning step:
- Option 1: Use your CrispLid to brown the chicken skin in batches. Unplug your Instant Pot. Pour gravy into a bowl. Place the fryer basket on top of the tall trivet and place into the Instant Pot. Place your CrispLid on top of the Instant Pot. Brown the chicken in batches. I did 4 pieces of chicken at a time. I set the temperature to 500 for about 4 minutes.
- Option 2: Use your oven’s broiler to brown the chicken skin. Place the chicken on a sheet pan and place under the broiler for a few minutes until the skin crisps up. Watch it closely as it browns fairly fast.
- Serve the chicken and mushrooms with some sauce drizzled on top.
- Category: Chicken
- Method: Instant Pot
*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.
Really good! I basically made no changes except for using boneless thighs and bottled, not fresh, lemon and lime juice. I did pot-in-pot Jasmine rice: 1 cup rinsed rice, 1 cup water.I didn’t brown the chicken.
★★★★★
Thanks Jeanie for the 5 stars!
Can I freeze the leftover sauce.?
★★★★★
Yes you can!
Perfect! I made two slight changes – used powdered garlic and added some lemon rind. Really delightful and so easy! I used 2 chicken breasts and the amount of sauce left over (about 2 cups) could have easily accommodated 6 breasts. Chicken was very flavorful and tender.
Thank you for a great recipe!
★★★★★
Love love love the idea of lemon rind.
Made this last night and holy cow!!! Delicious!!! I used boneless and skinless chicken thighs. Served it up with some little potatoes done in butter and parsley. The resulting gravy from the leftover liquid was outstanding. Definitely adding this meal to our cooking repertoire!
★★★★★
I’m glad you liked it and the potatoes sound so great too!
Loved it! More importantly so did my husband.
Wanted to use pot-in-pot rice but didn’t have a pot that would fit inside. Couldn’t find your note on the pot you used.
★★★★★
This one is great: Fat daddios pan: 7 inch by 3 inch http://amzn.to/2EH7OR8
I see you cook rice for 5 minutes in your instruction for rice only. Yet, in the pot in pot method with the chicken it cooks for 15 minutes.
Doesn’t the rice overcook?
I only have 5 chicken thighs. Do I still cook for 15 minutes?
Yes cook the 5 thighs for 15 minutes. Should be great! And the rice doesn’t overcook with the pot in pot method. It turns out perfectly!
I might of missed this but how many points is this recipe the Dejong mustard chicken
Dot
I don’t do points Dot but the nutrition info is at the bottom of the recipe.
How long would the cooking time be if using wild rice
This recipe doesn’t have rice in it. Are you talking about wild rice in general? It takes 3 cups water to 1 cup of wild rice ratio with 25 minute pressure cooking time with 10 minute natural pressure release.
Karen I have 15 bone in chicken thighs I need to use. I was going to double the sauce. What would you suggest for the cooking time? 20 minutes? Thanks for your help!
I ended up doing the 20 minutes and it worked out perfect!! They were delicious!
★★★★★
Nice!!
You can keep the same cooking time. Sounds like you’re feeding a crowd!
Hi Karen, Can I use boneless chicken thighs for this recipe? Would it change the cook time?
yes you can and I would keep the same time
15 mins, seems over kill for boneless, skinless thighs…. did I misread this?
★★★★★
Hi Carole, I used bone-in chicken thighs 🙂
Last time I made this with bone-in, but this time I have boneless, skinless thighs. So, the question is do I brown them first and how much cooking time?
★★★★★
Hi Carole, no need to brown them first. And you can use a 13 minute cooking time.
If I do 1/2 the recipe, broth would be only 1/4 cup—not enough for IP to work properly??
Any suggestions? Thanks for your great recipes, Karen !
Diana
I would just keep the same amount of broth and halve everything else.
Delicious!! I used cauliflower rice and the sauce over top is perfect!! Family loved it!
Yum! Glad you liked it 🙂
Delicious!! So quick & easy.. and makes great leftovers.
Awesome Edward! Glad you liked it 🙂
Very nice and healthy recipe. Love this Instant Pot Dijon Chicken. Thank you.
Glad to hear it Steven!
I viewed the video for Pot in pot rice that accompanied the Dijon chicken. I could not connect to any of the links. My question is, you indicated using a Pyrex dish would take longer.I’m very new to IP cooking. Does this mean I shouldn’t do it or how much time would I give for Dijon chicken if using white rice in Pyrex dish? Thank you.
You may just need to add a couple of minutes.
Was wondering this (don’t think I’m weird please!) Can I double all the sauce ingredients but leave the chicken at 8-10 thighs? We really dig sauce & I thought it would be yummy over the mashed potatoes or mashed cauliflower. Thanks!
Sure why not?! Sounds great.
To make half this recipe (4 thighs), would remaining ingredients remain the same as in full recipe? There is only one of me – think this recipe should freeze well but 8 servings is too much
I would think so. You can’t go wrong with extra sauce… just don’t use it. However, its a bit more difficult to fix a finished recipe that doesn’t have enough sauce.
That is true! Mine had a lot of sauce as is.
Karen, can make this with chicken breasts? Also, would frozen chicken breasts work if so should the cooking time be increased.Thanks for all your great recipes. Much appreciated.
Frances
I don’t love chicken breasts for recipes like this but you can try it if you want! This is what I would do. Follow the recipe as written except use the cooking times mentioned in this article for chicken breasts.
Karen, how like no do I cook this dish if chicken is frozen? And thank you for all you do. 😀
I would increase the cooking time by 3 minutes.