Instant Pot Lemon Mustard Chicken with Potatoes

Instant Pot Lemon Mustard Chicken with Potatoes

Transform your chicken dinner with this easy and flavorful Instant Pot Lemon Mustard Chicken with Potatoes recipe. This dish is perfect for a quick, delicious meal that combines tender chicken thighs and red potatoes with a tangy Dijon mustard and lemon sauce. Here’s everything you need to know to make this delectable meal.

Why You’ll Love This Recipe

This Instant Pot Lemon Mustard Chicken with Potatoes is a game-changer for your weeknight dinners. It’s simple to prepare, yet bursting with flavor. The tangy lemon and mustard sauce infuses the chicken and potatoes, creating a satisfying meal that your family will eagerly anticipate.

Recipe Details:

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Servings: 4

Ingredients

• 2 Tbsp Olive Oil
• 3/4 cup chicken broth
• 1/4 cup lemon juice (Limoneira lemons are recommended for the best flavor)
• 2 lb chicken thighs (bone-in and skin-on for more flavor; boneless, skinless also works)
• 2-3 Tbsp Dijon mustard
• 2 Tbsp Italian seasoning
• 2-3 lbs red potatoes, quartered
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Prepare Instant Pot: Set the Instant Pot to “Saute” mode. Add olive oil to the pot.
2. Cook Chicken: Season chicken thighs with salt and pepper. Add them to the pot and brown for 2 minutes on each side.
3. Make Sauce: In a bowl, mix chicken broth, lemon juice, and Dijon mustard. Pour the mixture over the chicken.
4. Add Potatoes: Sprinkle Italian seasoning over the quartered potatoes and add them to the pot.
5. Pressure Cook: Lock the lid in place and set the Instant Pot to “Manual” or “Pressure Cook” for 15 minutes.
6. Quick Release: Once the cooking time is up, perform a quick release to release the pressure.
7. Serve: Transfer chicken and potatoes to a plate. Serve hot.

Optional Browning

Mealthy CrispLid Method:

1. Remove Chicken: Unplug the Instant Pot and remove the chicken. Transfer the gravy to a bowl.
2. Brown Chicken: Place a fryer basket on a tall trivet inside the Instant Pot. Add chicken pieces to the basket. Cover with the Mealthy CrispLid and set to 500 degrees. Brown chicken for 2 minutes on each side, working in batches.

Oven Broiler Method:

1. Preheat Oven: Set your oven to “Broil”.
2. Broil Chicken: Place chicken on a sheet pan under the broiler. Broil for a few minutes until the skin is crispy, watching closely to prevent burning.

For a Thicker Sauce

1. Remove Chicken: Take the chicken out of the pot.
2. Make Slurry: Mix 4 tablespoons of liquid from the pot with 2 tablespoons of cornstarch until smooth.
3. Thicken Sauce: Set the Instant Pot to “Saute”. Slowly whisk in the cornstarch slurry and cook until the sauce reaches your desired consistency.

Additions

• Fresh Mushrooms: For extra flavor, try adding 1 pound of sliced fresh mushrooms before cooking.

Prep Time and Cooking Time

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 26 minutes (including pressure release)

Servings

This recipe serves 4 people.

Expert Tips

• Bone-In Thighs: Using bone-in, skin-on chicken thighs enhances the flavor of the dish. Adjust cooking time if using boneless, skinless chicken.
• Crispy Skin: Use the Mealthy CrispLid or broiler method to achieve crispy chicken skin.

FAQs

Can I use chicken breasts instead of thighs? Yes, but adjust the cooking time as chicken breasts may cook faster.

What if I don’t have Italian seasoning? You can substitute with a mix of dried oregano, basil, and rosemary.

Can I make this recipe ahead of time? Yes, you can cook the chicken and potatoes ahead of time and reheat before serving.

Want More Delicious Recipes?

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