This paleo honey mustard chicken comes together in just 30 minutes in the Instant Pot! Skin-on chicken thighs are perfectly cooked in a sauce that’s packed with tons of sweet tangy flavor. There’s even a Whole30 friendly option using dates instead of honey to sweeten the sauce! Family approved and sure to become a dinner favorite.
The Instant Pot has made me oh so happy once again!
This honey mustard chicken (or “honey” mustard, if you’re making the Whole30 version) is simply a.) out of this world delicious, b.) a breeze to make, plus c.) kid and husband approved.
There are so many things I love about this recipe – even aside from the fact that I can make it in just 30 minutes in one pot, although admittedly that makes me love it a whole lot more.
First, we’re using skin-on bone in chicken thighs, which is my new favorite chicken-part (ha!) to cook!
I used to shy away from bone-in chicken, honestly, because a.) I always thought they weren’t “meaty” enough and b.) I hated how long they took to cook in the oven or on the stovetop.
As it turns out, they’re PLENTY meaty (see above) really moist and flavorful, and thanks to the Instant Pot, I can cook them as fast as boneless chicken!
Second thing I love – the honey mustard sauce! I’m a honey mustard lover-4-life (yup) going way back to my obsession with crispy chicken salads as a teenager.
Crispy chicken + honey mustard is pure bliss, in my opinion! After making my garlic chipotle lime chicken in the Instant Pot, I knew I could easily make a honey mustard version just by tweaking the ingredients and keeping the process the same.
The results? A sweet, tangy and clingy sauce (clingy in a good way!) that coats the chicken, and anything else you happen to serve with it, just perfectly.
To be really honest now, it’s the type of sauce that I wind up eating with a spoon while trying to clean up – yes, it happens – and all I can say is that I don’t just drink any sauce, it has to be a dang good one!
And, the Whole30 version (which is sweetened with date paste, not honey) is every bit as tasty – so no need to feel as though you’re missing out if you choose the dates.
Plus, no one will guess there’s actually dates in the sauce if you go the Whole30 route – it really still tastes like honey mustard.
If you don’t have an Instant Pot yet, you can still make this chicken on the stovetop. First, you’ll want to brown the chicken first in a large skillet as instructed in the recipe.
Then, simply pour the sauce ingredients over the chicken, lower the heat to medium and cover the skillet. Once the chicken is cooked through, you can continue to follow the instructions listed to thicken the sauce, if needed.
I hope you’re ready for a new favorite – get the Instant Pot out and let’s get start cooking!
Honey Mustard Chicken in the Instant Pot {Paleo, Whole30 Option}
Honey Mustard Chicken in the Instant Pot {Paleo, Whole30 Option}
This paleo honey mustard chicken comes together in just 30 minutes in the Instant Pot! Skin-on chicken thighs are perfectly cooked in a sauce that's packed with tons of sweet tangy flavor. There's even a Whole30 friendly option using dates instead of honey to sweeten the sauce! Family approved and sure to become a dinner favorite.
Ingredients
Chicken:
- 2 lbs bone in skin on chicken thighs 4-6
- 4 cloves garlic minced
- Sea salt and black pepper
- 2 Tbsp ghee or other cooking fat
- Chopped parley for garnish if desired
Sauce:
- 2 Tbsp coconut aminos
- 1/4 cup + 2 Tbsp chicken bone broth
- 3 Tbsp raw honey melted, OR date paste for Whole30*
- 1/4 cup spicy brown mustard
- 1 1/2 Tbsp fresh lemon juice
To Thicken Sauce:
- 1 tsp arrowroot starch
- 2 Tbsp bone broth
Instructions
-
Whisk together all sauce ingredients in a bowl until smooth, set aside
-
Turn your Instant Pot to “saute” and allow it to heat meanwhile, sprinkle chicken with sea salt and black pepper on both sides.
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After pot reads “hot”, swirl ghee around the bottom to let it heat. It’s important to add the ghee AFTER the pot heats to prevent the chicken from sticking!
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Add chicken, skin side down, and cook until golden brown (about 2-3 mins) then flip chicken with tongs and repeat on second side.
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When both sides are golden brown, sprinkle garlic around the chicken and allow it to cook about 30-45 seconds, until softened, then press “cancel”.
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Pour sauce mixture over the chicken, secure the lid, place steam release to “sealing” and set on high pressure for 10 mins.
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Once time is up, quick release the pressure and remove lid. Using tongs, remove chicken to a plate and set aside while you thicken the sauce.
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Cancel the pressure cook, press “saute” and whisk together the 2 Tbsp broth and arrowroot, then add to sauce and stir. Cook about 3-5 more minutes or until sauce is thickened to preference. Return chicken to pot with its juices and coat with sauce. Turn off pot and serve chicken with desired sides, enjoy!
Recipe Notes
*To make date paste for this recipe, place 1/4 cup pitted medjool dates (about 3) in 2-3 Tbsp of very hot water to soften. After 5 minutes you can stir to make sure they'e soft, then blend the mixture in a high speed blender or small food processor. Blend until smooth and add water if needed to get the right consistency.
**Leftovers can be stored covered in the refrigerator for up to 4 days, they will reheat well!
Nutrition
What I Used To Make My Honey Mustard Chicken in the Instant Pot:
Want More Recipes for the Instant Pot? Try One of These!
Pulled BBQ Chicken {Paleo, Whole30, Instant Pot}
Sweet and Sour Chicken in the Instant Pot {Paleo, Whole30}
General Tso’s Chicken {Paleo, Instant Pot}
Garlic Chipotle Lime Chicken in the Instant Pot {Paleo, Whole30 Option}
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I’m really thankful you to sharing such a tasty recipe.
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