This recipe is brought to you by limoneira lemons.
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.
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
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
- Salt and pepper
Instant Pot Chicken Recipe: Lemon Mustard with Potatoes Directions:
- Add oil to Instant Pot
- Salt and pepper chicken thighs to taste and add to Instant Pot
- Combine chicken broth, lemon juice, and Dijon mustard, mix well and pour over chicken.
- Add quartered potatoes and Italian Seasoning
- Place lid on Instant Pot and cook on MANUAL for 15 minutes.
- Quick Release at end of 15 minutes.
- 2 Tbsp Olive Oil
- ¾ c. chicken broth
- ¼ c. lemon juice
- 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
- Salt and pepper
- Add oil to Instant Pot
- Salt and pepper chicken thighs to taste and add to InstantPot
- Combine chicken broth, lemon juice, and Dijon mustard, mix well and pour over chicken.
- Add quartered potatoes and Italian Seasoning
- Place lid on Instant Pot and cook on MANUAL for 15 minutes
- Quick Release at end of 15-minutes.
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I really need to get an instant pot. This recipe looks so good!
I really need to get an instant pot and try making this. It looks so delicious!
Can you use frozen chicken breast’s? If you do how would you adjust the time?
I use frozen chicken breasts. I don’t adjust the time. Just check the internal temperature before serving!
Hello. Did you cook this on high or low pressure?
Manual + High…hope that helps
How many servings does this make!
I can feed my family of four (2 adults, a 12 year old and an 13 year old) and have another serving. I’d say 4-6 depending on how many thighs.
Do you brown the thighs before adding the other ingredients?
It’s personal preference. I usually don’t, but I have before.
Could I do this in the slow cooker?
Yep…4 hours on low or 8 hours on high and you should be set!
If I used boneless skinless breasts, do I need to adjust the cooking time?
If you leave them “plump” you should be fine. If you “mash ’em down” perhaps.
Made this and the sauce was very watery
I never really considered it a sauce. I usually leave mine in the pot, but I do have a kiddo that drizzles it over his potatoes.