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
- Total Time: 26 minutes (including pressure release)
- Servings: 4
Ingredients
- 2 Tbsp Olive Oil
- 3/4 cup chicken broth
- 1/4 cup lemon juice (Limoneira lemons recommended for best flavor)
- 2 lb chicken thighs (bone-in and skin-on preferred)
- 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
- Prepare Instant Pot: Set Instant Pot to “Saute” mode and add olive oil.
- Brown Chicken: Season chicken with salt and pepper. Brown chicken thighs for 2 minutes each side.
- Make Sauce: Mix chicken broth, lemon juice, and Dijon mustard; pour over chicken.
- Add Potatoes: Sprinkle Italian seasoning on potatoes, add to pot.
- Pressure Cook: Lock lid and cook on “Manual” or “Pressure Cook” for 15 minutes.
- Quick Release: Release pressure immediately after cooking.
- Serve: Plate chicken and potatoes and serve hot.
Optional Browning Methods
Mealthy CrispLid Method
- Remove chicken and transfer gravy to a bowl.
- Place chicken in a fryer basket on a tall trivet inside the Instant Pot.
- Cover with Mealthy CrispLid set to 500°F; brown chicken 2 minutes each side in batches.
Oven Broiler Method
- Preheat oven broiler.
- Broil chicken on a sheet pan until skin crisps, watching carefully.
To Thicken Sauce
- Remove chicken from pot.
- Mix 4 tbsp liquid from pot with 2 tbsp cornstarch until smooth.
- Set Instant Pot to “Saute”, whisk in slurry, and cook until thickened.
Additions
- Add 1 lb fresh sliced mushrooms before cooking for extra flavor.
Expert Tips
- Bone-in, skin-on chicken thighs add more flavor and moisture.
- Use CrispLid or broiler for crispy chicken skin.
FAQs
Can I use chicken breasts?
Yes, but reduce cooking time accordingly.
What if I don’t have Italian seasoning?
Use a mix of dried oregano, basil, and rosemary.
Can this recipe be made ahead?
Yes, reheat before serving for convenience.
More Delicious Recipes
Looking for more scrumptious meals? Check out my Pinterest board for inspiration! For even easier meal prep, grab my cookbook The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics filled with quick, tasty recipes perfect for any skill level.
Instant Pot Lemon Mustard Chicken with Potatoes
Elevate your dinner routine with this Instant Pot Lemon Mustard Chicken with Potatoes. This easy and flavorful recipe combines juicy chicken thighs with a tangy lemon mustard sauce and tender potatoes, all cooked to perfection in your Instant Pot. Ideal for a quick weeknight meal or a family-friendly dinner, this dish is both savory and satisfying.
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
Notes
Optional Browning
Mealthy CrispLid Method:
- Remove Chicken: Unplug the Instant Pot and remove the chicken. Transfer the gravy to a bowl.
- 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:
- Preheat Oven: Set your oven to "Broil".
- 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
- Remove Chicken: Take the chicken out of the pot.
- Make Slurry: Mix 4 tablespoons of liquid from the pot with 2 tablespoons of cornstarch until smooth.
- Thicken Sauce: Set the Instant Pot to "Saute". Slowly whisk in the cornstarch slurry and cook until the sauce reaches your desired consistency.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1178Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 291mgSodium: 1844mgCarbohydrates: 138gFiber: 14gSugar: 10gProtein: 70g
Nutritional information may not be accurate