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
Serves 4
Prep Time: 5 minutes
Function and Time: Manual or Pressure Cook 3-minutes, saute 5-minutes
Cook Time: 3 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 into place. Press Manual or Pressure Cook and set the time 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.
- 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
- 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 into place. Press Manual or Pressure Cook and set the time 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.
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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.