Instant Pot Honey Mustard Chicken Sandwiches—tender shredded chicken coated with a honey mustard sauce and then served with pickles on top of freshly baked buns.
Get the SLOW COOKER honey mustard chicken recipe here
Instant Pot Honey Mustard Chicken Sandwiches
Greg came up with the idea for this recipe and it was amazing. The sauce, the chicken, the pickles, the doritos, all of it. The leftover chicken was served over salad greens with sliced grapes and tomatoes. And that was almost equally delicious as the first night.
For this recipe the best choice for chicken is a combination of thighs and breasts. You get the white meat but also the flavor and tenderness from the dark meat. You can serve the chicken hot or cold, more like chicken salad sandwiches. I liked it warm.
I made homemade buns. I love this recipe from Taste of Home. It only takes 40 minutes for homemade yeast buns from start to finish! You really don’t have to let the dough raise so that’s why it’s fairly quick.
Add this easy 5 ingredient summer meal to your menu this week! Serve with chips and grapes or watermelon. Yum!
More Chicken Instant Pot Recipes…
Instant Pot Chicken Sliders with Cucumber Slaw
Instant Pot Creamy Dill Chicken Pitas
What Pressure Cooker Did You Use?
To make Instant Pot Honey Mustard Chicken Sandwiches 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.
Instant Pot Honey Mustard Chicken Sandwiches
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Tender shredded chicken coated with a honey mustard sauce and then served with pickles on top of freshly baked buns.
- 1 cup water
- 2 pounds boneless skinless chicken thighs/breasts (or a combination of the two)
- 1 tsp seasoned salt
- 1/4 cup mustard
- 1/4 cup honey
- 1/2 cup mayonnaise
- 1 tsp black pepper
- Salt to taste
- Buns and sliced pickles for serving
- Pour water into the Instant Pot. Place trivet in the pot. Place the chicken on top of the trivet. Sprinkle the chicken with the seasoned salt.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes (thawed chicken) or 20 minutes (frozen chicken). When the time is up let the pot sit for 10 minutes and then move the valve to venting.
- In a bowl stir together the mustard, honey, mayonnaise and pepper. Use tongs to place the chicken into the bowl. Shred up the chicken and coat it with the sauce. Salt to taste.
- Serve chicken hot or cold on top of buns with sliced pickles.
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
*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.
Great recipe will be making it often. I save your recipes and have your cookbook but have a problem. If I knew it is a new recipe I wouldn’t need to check cookbook and go through saved recipes to see if I have it. Is there a way to let us know if it is old or new? Thanks for saving my minutes.
If the recipe is on my site before august 2020 then it is in the book but if it is dated after that it won’t be in the book. Hope this helps!
If you double the recipe, do you double the water?
Nope you can keep the water the same 🙂
Yet another winner from your blog! Love this! I served on Brioche rolls and it’s excellent! Thank you for the wonderful recipe!
Brioche rolls sound so perfect for this chicken!!!
Rebecca Doyle says
Didn’t have seasoned salt, so I used soul food seasoning, and it was delicious. Also used pickle juice and chicken broth in place of the water. My kids love it and so do I. Will definitely be making again! Thanks!
well that is amazing idea about the pickle juice!!
This is one of our favorite recipes…can we make and shred the chicken ahead of time and store in fridge?
Of course! that would be great.
Love this recipe! We have even used ground chicken! But today I have bone in thighs, wondering how long to cook.
Thanks for your great and easy recipes!
I would do bone in for 15 minutes
Could you use Ken’s honey mustard dressing in place of mayo, honey and mustard? How much?
Yes that would be great. I’d use about a cup.
Made this for a football gathering I was having ..used half pickle juice and half water in the instantpot… We had a rush on it . So good and moist and flavorful.
GREAT idea on the pickle juice!
I do not have a instant pot. Would you still use the water? How long would you cook in a crockpot?
I would put chicken in the crockpot with a cup of broth and cook for 4-6 hours. Then follow the recipe above.
I would love to make this for my husband for Father’s Day. Is there something I can use instead of mayonnaise?
You could try ranch dressing or perhaps greek yogurt or sour cream.
Do you think dijon mustard would work for this? I’m not a big fan of yellow mustard. Thanks!
Yes that would be great!
If I wanted to make it a little healthier, do you think Greek yogurt would work instead of the mayo?
Sure! It will give it a different flavor profile but will have the same consistency with the creaminess.
What cheese do you think would go with this?
Provolone, pepper jack or cheddar would all be tasty!
Love this combo of ingredients! Not knowing how much 3lb of chix constituted- I grabbed 2 hond quarters & 2 boneless breasts! Perfect!
Good! Glad it worked for you Pam!
Janet Armstrong says
Karen – made these for dinner last night. Easy and very tasty.
I didn’t have pickles, but used sweet pickle relish. Adds a very nice touch. Shared the recipe with my daughter. It will be a nice one to make in the summer.
We had the chicken on Kaiser rolls and served with raw celery and carrots.
Nice light dinner.
Thank Greg for me!
I will do that! Thanks Janet, I’m glad you liked it 🙂
Can this be done with chicken tenders? If so How long do you suggest they be cooked? 🙂
I’d do a 5 minute time for chicken tenders.
Well done, Greg! These sandwiches were outstanding! I cooked 2 breasts (same amount of water and time) since there are just 2 of us, and adjusted remaining ingredient amounts proportionately. Spread on buns for dinner, then spread leftovers on sourdough bread the next day for lunchI personally prefer the bread. We’ll be making this a LOT! Thank you!!
Yum the sourdough sounds great!
Erin Beyer says
So glad to hear about your husband! It’s amazing that you’re able to keep up with your cooking, blogging, and life in general with all that’s going on! Hang in there! ‘He’ never gives you more than you can handle!
Thank you Erin!!
Are you using sweet pickles or dill pickles?
I miss dill pickles!! I haven’t been able to find them where I live! 😢
Louise Jacobs says
I made this,, but,, I didn’t shred the chicken. It was delicious as is, without shredding. Yummy!!!!
Glad you liked it Louise!
This was delicious and so easy to make! Thank you for sharing!
I’m glad you liked it Dana!
Is that yellow mustard that you use?
Yes that’s what I used 🙂
This looks so yummy. Occasionally we like sandwiches for dinner. This looks like a winner. Hubby has like all of your recipes that I have made. Your site is my go to for recipes. Thank you so much.
You and your hubby and children are in my thoughts for a good result for your hubby.
Thank you so much I really appreciate that!
This sounds delicious! What kind of pickles did you use? Dill? Bread and Butter?
dill is what I use!
Great, thanks! Pickles are important to this family. 🙂 Also, best wishes for your husband!
They are important to us too lol!
Susan P says
1/4 cup mustard seems like a lot. Is that correct?
yes that’s right 🙂