This Instant Pot Lemon Mustard Chicken with potatoes reinvents chicken.
It’s a meal of tender bites of chicken thighs and red potatoes covered in a dijon mustard and lemon sauce.
It’s an easy electric pressure cooker recipe that your family will love.
Chicken is my go-to.
I think I learned this from my mother-in-law a long time ago.
As a newlywed, I went shopping with her and watched her feed five growing and hungry boys on a budget; most would say nothing.
Her staple was chicken–that woman had a thousand recipes for poultry, and they were all good.
My kiddos get bored easily if we grill the chicken.
After a few nights of barbecue, they’re trying to find a friend with an open spot at the dinner table.
Since I received my Instant Pot, chicken has suddenly become interesting.
When I received Limoneira lemons, they were beautiful and fragrant, and I started baking Lemon Berry Bread.
From there, I decided to make Lemon Chicken in the Instant Pot.
It turned out to be a winning meal.
We love the tang and the bold taste of the mustard and lemon chicken.
The sauce is thin, but a slurry with cornstarch can thicken it quickly.
Serve over rice or mashed potatoes.
I prefer the taste the bone-in offers chicken, but you can make this Instant Pot Lemon Mustard Chicken with boneless, skinless chicken breasts.
You may, however, need to adjust the cooking time if you opt for boneless chicken.
For added flair, try using the Mealthy CrispLid to brown the skin of the chicken after it has pressure cooked.
You can also do this under the broiler in your oven, where it takes just a minute or two to make the skin crispy and gives the chicken a bit more color.
The Lemon Chicken was started after the bread went into the oven, and in 15 minutes, the chicken was done.
The chicken was cooked to perfection, juicy and moist.
The seasonings were well combined, and the potatoes were caramelized.
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker lemon mustard chicken with herbed potatoes!
Instant Pot Chicken Recipe: Lemon Mustard with Potatoes
Prep Time: 5 minutes
Function and Time: Manual or Pressure Cook for 3-minutes, saute for 5-minutes
Cook Time: 15 minutes
Release Method + Time: Quick Release
Total Time: 26 minutes
Instant Pot Chicken Recipe: Lemon Mustard with Potatoes Ingredients:
- 2 Tbsp Olive Oil
- 3/4 c. chicken broth
- 1/4 c. lemon juice (I recommend Limoneira lemons)
- 2 lb chicken thighs (leaving the bone in and skin on adds flavor, but boneless, skinless works too)
- 2-3 Tbsp Dijon mustard
- 2 Tbsp Italian Seasoning
- 2-3 pounds of red potatoes, quartered
- 1 tsp Salt
- 1/2 tsp ground black pepper
Instant Pot Chicken Recipe: Lemon Mustard with Potatoes Directions:
Prepare Instant Pot: Press Saute. Add oil to Instant Pot.
Prepare Chicken: Salt and pepper chicken thighs and add to Instant Pot. Add chicken to Instant Pot with Oil and brown for 2 minutes on each side.
Make Sauce. In a medium mixing bowl, combine chicken broth, lemon juice, and Dijon mustard, mix well and pour over the chicken.
Prepare Potatoes. Sprinkle Italian Seasoning over quartered potatoes and add to the chicken and sauce.
Lock the Lid and set the time: Place the lid on the Instant Pot and lock it into place. Press Manual or Pressure Cook and set the timer for 15 minutes.
Quick Release. When time ends, Quick Release the pressure, keeping hands and face clear of steam.
Serve. Serve chicken and potatoes on a plate.
Mealthy CrispLid Method:
Use the Mealthy CrispLid to brown the chicken skin in batches.
You’ll need to unplug your Instant Pot.
Remove the chicken and pour the gravy into a bowl.
Place the fryer basket on top of the tall trivet and place it into the Instant Pot.
Add your chicken to the fryer basket.
Place your CrispLid on top of the Instant Pot.
Set the temperature to 500 degrees.
Brown the chicken in batches–you’ll want to make sure there is plenty of room for the air to circulate around each piece.
Brown for 2 minutes on each side.
Oven Broiler Method:
Preheat the oven to “Broil”.
Place the chicken on a sheet pan and place it under the broiler for a few minutes until the skin crisps up.
Watch it closely as it will brown quickly.
For a Thicker Sauce:
Remove chicken from Instant Pot.
Remove 4 Tablespoons of the liquid from the Instant Pot and place in a small mixing bowl.
Whisk in 2 tablespoons of cornstarch until it is a smooth slurry.
Press “Saute” on the Instant Pot to heat.
Slowly pour the slurry into the sauce and whisk to desired consistency.
Try adding one pound of sliced fresh mushrooms before cooking.
When you’re finished, why not give your Instant Pot a deep clean with this guide.
- Prepare Instant Pot: Press Saute. Add oil to Instant Pot
- Prepare Chicken: Salt and pepper chicken thighs add to Instant Pot. Add chicken to Instant Pot with Oil and brown for 2 minutes on each side.
- Make Sauce. In a medium mixing bowl, combine chicken broth, lemon juice, and Dijon mustard, mix well and pour over chicken.
- Prepare Potatoes. Sprinkle Italian Seasoning over quartered potatoes and add to the chicken and sauce.
- Lock the Lid and set the time: Place the lid on the Instant Pot and lock it into place. Press Manual or Pressure Cook and set the timer for 15 minutes.
- Quick Release. When time ends, Quick Release the pressure; keeping hands and face clear of steam.
- Serve. Serve chicken and potatoes on a plate.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 876Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 291mgSodium: 1803mgCarbohydrates: 71gFiber: 8gSugar: 6gProtein: 63g
Nutritional information may not be accurate
More Chicken Dishes:
Lazy Chicken Alfredo
Instant Pot Chicken Cacciatore Recipe
Instant Pot Arroz con Pollo (Chicken with Rice) Recipe
Artichoke Chicken Salad Recipe
Instant Pot Chicken Caesar Salad Recipe
Instant Pot Sesame Chicken Recipe
Coca-Cola BBQ Chicken Casserole
Instant Pot Chicken and Dumplings Recipe
Easy Slow Cooker Chicken Enchilada Casserole Recipe
Easy Chicken Avocado Tortilla Soup Recipe
Mustard Maple Glazed Chicken
Copycat Olive Garden Stuffed Chicken Marsala
Creamy Chicken Broccoli Soup
Creamy Loaded Baked Potato Soup
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How to Cook Chicken Thighs