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Instant Pot Dijon Chicken

  • 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


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


  • 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
  • 810 bone-in chicken thighs
  • 8 oz sliced mushrooms (optional)
  • 3 Tbsp cornstarch + 3 Tbsp water (optional)


  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