Instant Pot Lemon Mustard Chicken with Potatoes

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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.

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

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.

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.

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