Instant Pot Chicken Recipe: Lemon Mustard with Potatoes Skip to Content

Home » Instant Pot Recipes » Instant Pot Lemon Mustard Chicken with Potatoes

Instant Pot Lemon Mustard Chicken with Potatoes

Sharing is caring!

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 instapot recipes for the poultry, and they were all good.

My kiddos get bored easily if we simply grill the chicken.

A few nights of barbecue and they’re trying to find a friend who has 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; they were fragrant, and I started baking a 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 had 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.

This Instant Pot Lemon Mustard Chicken with potatoes reinvents chicken.

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

 

Serves 4

Prep Time: 5 minutes
Function and Time: Manual or Pressure Cook 3-minutes, saute 5-minutes
Cook Time: 15 minutes
Release Method + Time: Quick Release
Total Time: 26 minutes

It's a meal of tender bites of chicken thighs and red potatoes covered in a dijon mustard and lemon sauce.

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 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 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.

Lemon Mustard Chicken browned under the broiler

Optional Browning:

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 for 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 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.

Add In:

Try adding in one pound of sliced fresh mushrooms before cooking.

We love the tang and the bold taste of the lemon mustard chicken with mushrooms.

This Instant Pot Lemon Mustard Chicken with potatoes reinvents chicken.

Instant Pot Lemon Mustard Chicken with Potatoes

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

This instant pot chicken recipe will make chicken the dinner go-to. It's quick, easy and delicious with moist chicken meat and savory flavors.

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 red potatoes, quartered
  • 1 tsp Salt
  • 1/2 tsp ground black pepper

Instructions

  1. Prepare Instant Pot: Press Saute. Add oil to Instant Pot
  2. 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.
  3. Make Sauce. In a medium mixing bowl, combine chicken broth, lemon juice, and Dijon mustard, mix well and pour over chicken.
  4. Prepare Potatoes. Sprinkle Italian Seasoning over quartered potatoes and add to the chicken and sauce.
  5. 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.
  6. Quick Release. When time ends, Quick Release the pressure; keeping hands and face clear of steam.
  7. 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The Instant Pot College Cookbook Julee Morrison

I have a new book called The Instant Pot College Cookbook: 75 Quick and Easy meals that Taste Like Home order on Amazon here.

finding dory memory match printable
FREE Printable Dory Memory Match Game #HaveYouSeenHer
← Read Last Post
johnny depp as the mad hatter
Johnny Depp Sneezed Bubbles at Disneyland See the Video #ThroughTheLookingGlass
Read Next Post →

Deb Skadden

Sunday 19th of May 2019

Don't listen to the nay-sayers! This was really good, but I also love Dijon mustard. I made a few alterations. Browned the bone-in, skin-on thigh in my IP. Deglazed with some of the liquid (after removing the thigh). My Yukons were small so I mostly halved them. Cut back a little on the Italian seasoning and added Trader Joe's 21 Salute. Ended up using about a little over half of the liquid (yes, you can cook with 3/4 cup liquid in a 6qt, especially with chicken). Natural pressure release (10-15 minutes). Removed the potatoes and thigh (I made one for myself) and turned IP to saute to reduce the liquid. Browned the thigh (again) in my air fryer while my side was cooking and the liquid was reducing. Drizzled the reduced liquid over my potatoes. Yum! Chicken was moist and tender. Might be different if you use boneless, skinless thighs. Thank you!

Julee

Tuesday 21st of May 2019

I believe this was the first recipe I ever created and made in the instant pot. I love your alterations. I also love Dijon mustard.

Chris Harris

Tuesday 26th of February 2019

Atrocious recipe. Yuck - no one was a fan of this in my house.

Julee

Saturday 2nd of March 2019

Well, darn it. I appreciate you trying it.

Dana Rodriguez

Thursday 22nd of February 2018

I really need to get an instant pot. This recipe looks so good!

Cheryl

Sunday 11th of February 2018

I really need to get an instant pot and try making this. It looks so delicious!

Heather

Saturday 30th of December 2017

Can you use frozen chicken breast’s? If you do how would you adjust the time?

Julee

Tuesday 2nd of January 2018

I use frozen chicken breasts. I don't adjust the time. Just check the internal temperature before serving!

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares
error: Content is protected !!