• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

August 17, 2019

Instant Pot Dijon Chicken

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

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.

Pin this recipe for later!

Get the SLOW COOKER Dijon Chicken recipe here

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.

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:

Pin this recipe for later!

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.

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.

Pin this recipe for later!

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.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Dijon Chicken


★★★★★

5 from 7 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (plus 10 minute NPR)
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Description

Tender bites of bone-in chicken thighs and mushrooms are covered in a dijon, lemon and tarragon sauce. 


Ingredients

Scale
  • 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

  1. In a bowl whisk together the broth, oil, mustard, lemon juice, lime juice, garlic, tarragon, pepper and salt. 
  2. 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.
  3. 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.
  4. When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid.
  5. Use tongs to place chicken on a platter. 
  6. 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.
  7. Optional browning step:
    1. 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. 
    2. 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. 
  8. Serve the chicken and mushrooms with some sauce drizzled on top. 
  • Category: Chicken
  • Method: Instant Pot

Did you make this recipe?

Tag @365dayscrockpot on Instagram

*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.

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

43 Comments Filed Under: All Recipes, Chicken, CrispLid or Air Fryer, Dump and Go, Gluten Free, Instant Pot, Low Carb

Recommendations

Comments

  1. Holly says

    December 5, 2021 at 7:18 pm

    Can I freeze the leftover sauce.?

    ★★★★★

    Reply
    • Karen says

      December 6, 2021 at 10:44 am

      Yes you can!

      Reply
  2. Julie says

    January 10, 2021 at 8:10 pm

    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!

    ★★★★★

    Reply
    • Karen says

      January 11, 2021 at 6:40 pm

      Love love love the idea of lemon rind.

      Reply
  3. Harry says

    January 1, 2021 at 1:38 pm

    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!

    ★★★★★

    Reply
    • Karen says

      January 4, 2021 at 12:38 pm

      I’m glad you liked it and the potatoes sound so great too!

      Reply
  4. Lynne says

    December 1, 2020 at 8:33 am

    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.

    ★★★★★

    Reply
    • Karen says

      December 1, 2020 at 6:14 pm

      This one is great: Fat daddios pan: 7 inch by 3 inch http://amzn.to/2EH7OR8

      Reply
  5. Darlene says

    April 11, 2020 at 8:57 am

    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?

    Reply
    • Karen says

      April 13, 2020 at 12:59 pm

      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!

      Reply
  6. Dot says

    October 31, 2019 at 5:59 am

    I might of missed this but how many points is this recipe the Dejong mustard chicken
    Dot

    Reply
    • Karen says

      October 31, 2019 at 10:55 am

      I don’t do points Dot but the nutrition info is at the bottom of the recipe.

      Reply
  7. Holley says

    October 30, 2019 at 5:09 pm

    How long would the cooking time be if using wild rice

    Reply
    • Karen says

      October 31, 2019 at 11:01 am

      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.

      Reply
  8. Judy says

    October 1, 2019 at 11:18 am

    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!

    Reply
    • Judy says

      October 1, 2019 at 6:01 pm

      I ended up doing the 20 minutes and it worked out perfect!! They were delicious!

      ★★★★★

      Reply
      • Karen says

        October 2, 2019 at 12:44 pm

        Nice!!

        Reply
    • Karen says

      October 2, 2019 at 12:47 pm

      You can keep the same cooking time. Sounds like you’re feeding a crowd!

      Reply
  9. Dani says

    September 25, 2019 at 5:41 am

    Hi Karen, Can I use boneless chicken thighs for this recipe? Would it change the cook time?

    Reply
    • Karen says

      September 25, 2019 at 11:11 am

      yes you can and I would keep the same time

      Reply
      • Carole J Cuccia says

        February 16, 2020 at 11:00 am

        15 mins, seems over kill for boneless, skinless thighs…. did I misread this?

        ★★★★★

        Reply
        • Karen says

          February 18, 2020 at 3:56 pm

          Hi Carole, I used bone-in chicken thighs 🙂

          Reply
          • Carole J Cuccia says

            February 19, 2020 at 7:06 pm

            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?

            ★★★★★

          • Karen says

            February 19, 2020 at 7:40 pm

            Hi Carole, no need to brown them first. And you can use a 13 minute cooking time.

  10. Diana says

    September 14, 2019 at 1:14 pm

    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

    Reply
    • Karen says

      September 16, 2019 at 2:26 pm

      I would just keep the same amount of broth and halve everything else.

      Reply
  11. Jennifer says

    August 27, 2019 at 6:29 pm

    Delicious!! I used cauliflower rice and the sauce over top is perfect!! Family loved it!

    Reply
    • Karen says

      August 28, 2019 at 9:48 am

      Yum! Glad you liked it 🙂

      Reply
  12. edward g harris says

    August 24, 2019 at 11:51 am

    Delicious!! So quick & easy.. and makes great leftovers.

    Reply
    • Karen says

      August 24, 2019 at 12:43 pm

      Awesome Edward! Glad you liked it 🙂

      Reply
  13. Steven says

    August 23, 2019 at 10:59 pm

    Very nice and healthy recipe. Love this Instant Pot Dijon Chicken. Thank you.

    Reply
    • Karen says

      August 24, 2019 at 11:13 am

      Glad to hear it Steven!

      Reply
  14. Pat Whitsell says

    August 22, 2019 at 10:56 am

    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.

    Reply
    • Karen says

      August 22, 2019 at 5:13 pm

      You may just need to add a couple of minutes.

      Reply
  15. Kelly Miller says

    August 18, 2019 at 8:21 pm

    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!

    Reply
    • Karen says

      August 20, 2019 at 3:22 pm

      Sure why not?! Sounds great.

      Reply
  16. Nancy says

    August 18, 2019 at 4:39 pm

    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

    Reply
    • Tina says

      August 18, 2019 at 8:50 pm

      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.

      Reply
      • Karen says

        August 20, 2019 at 3:22 pm

        That is true! Mine had a lot of sauce as is.

        Reply
  17. Frances Ipsen says

    August 18, 2019 at 4:21 pm

    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

    Reply
    • Karen says

      August 20, 2019 at 3:36 pm

      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.

      Reply
  18. Lynne says

    August 18, 2019 at 1:52 pm

    Karen, how like no do I cook this dish if chicken is frozen? And thank you for all you do. 😀

    Reply
    • Karen says

      August 20, 2019 at 3:36 pm

      I would increase the cooking time by 3 minutes.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

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.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets