Best 2 Instant Pot Honey Mustard Chicken With Potatoes And Lemon Recipes

In this comprehensive guide, we will embark on a culinary expedition to discover the secrets of creating an exquisite dish - honey mustard chicken with potatoes and lemon, all cooked to perfection in your trusty instant pot. Get ready to tantalize your taste buds with this mouthwatering combination of flavors that will elevate your dinner routine or impress your guests at your next gathering. With step-by-step instructions and expert cooking tips, you'll be able to craft a one-pot meal that delivers tender chicken, fluffy potatoes, and a delectable sauce that harmonizes sweet, tangy, and citrusy notes.

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EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE

Easy Honey-Mustard Chicken and Potato Bake image

This easy-to-prepare and delicious meal is both sweet and savory, with a hint of honey and mustard combining chicken thighs and potatoes.

Provided by 440DartRacer

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup chicken broth
½ cup honey
¼ cup prepared yellow mustard
1 tablespoon mustard powder
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon rosemary flakes
1 teaspoon salt
1 teaspoon ground black pepper
8 chicken thighs
3 pounds red potatoes, unpeeled and diced into 3/4-inch cubes
1 large yellow onion, coarsely chopped

Steps:

Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 48.1 g, Cholesterol 71.8 mg, Fat 12.9 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 601.4 mg, Sugar 20.4 g

INSTANT POT® PROVENCAL HONEY-LEMON CHICKEN

Instant Pot® Provencal Honey-Lemon Chicken image

I love the blend of herbes de Provence, honey, lemon, and lavender. The acidity of the lemon perfectly balances the sweetness of the honey. This dish is always a hit and all five of my children cheer when I place this on the table. I use an Instant Pot®, but this recipe can be easily adapted to be baked in the oven instead. I hope you enjoy it as much as my family does.

Provided by Cambria_Mae

Categories World Cuisine Recipes European French

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons herbes de Provence
6 chicken legs
4 chicken thighs
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, sliced
1 ½ cups chicken stock
4 tablespoons honey
1 lemon, zested and juiced
2 sprigs thyme, leaves picked
1 tablespoon lavender flowers
2 teaspoons cornstarch

Steps:

Rub the herbes de Provence into the chicken legs and thighs.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 15.6 g, Cholesterol 81 mg, Fat 19.4 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 303.7 mg, Sugar 8.7 g

Tips:

To save time, use pre-cut chicken breasts or thighs.
If you don't have honey mustard, you can make your own by combining equal parts honey and Dijon mustard.
For a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the pot before serving.
Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Garnish with fresh parsley or chives for a pop of color.

Conclusion:

This Instant Pot Honey Mustard Chicken with Potatoes and Lemon is an easy and delicious weeknight meal. The chicken is tender and juicy, the potatoes are fluffy and flavorful, and the lemon adds a bright and tangy flavor. With a few simple ingredients and a little help from your Instant Pot, you can have a delicious and satisfying meal on the table in no time.

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