This Instant Pot Honey Mustard Chicken Thighs recipe is SO good and SO easy, IDK what else to say about it. Oh, yah – it’s fahkin’ delicious.

Instant Pot Honey Mustard Chicken Thighs

[ingredients title=”Ingredients”]

• 1/2 cup honey
• 1/2 cup of water
• 1/2 cup yellow mustard
• 1/2 teaspoon Italian seasoning
• One teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Pepper to taste
• 4 6-8 ounce boneless skinless chicken breasts
• One teaspoon arrowroot starch

[/ingredients]

[directions title=”Directions”]

1. Heat Instant Pot on saute setting until the pot is warm
2. Combine honey, water, and yellow mustard and whisk until fully incorporated
3. Add chicken thighs – try not to overlap, spread evening across the bottom of the pot
4. Seal and cook on high pressure for 8 minutes, or ten if your thighs are semi-frozen, or 12 if they’re frozen
5. Quick-release
6. Remove the chicken and set aside on a plate
7. Mix 1 teaspoon of arrowroot starch to 1 tablespoon of water. Add to the honey mustard sauce in the instant pot and turn on saute. Allow to boil and thicken for 2-3 minutes whisking occasionally
8. Add chicken back to instant pot and coat with sauce, allow to simmer for 2-3 additional minutes

[/directions]

This recipe is on ROTATION, and for a good reason. They are MOIST in the best way, okey. I serve with white rice and green beans, but you can do literally whatever you want.

I hope you enjoy!

Note: If you do not have an instant pot, make chicken thighs as you otherwise would, and then make the sauce in a saucepan on the stovetop as directed. Combine with cooked chicken to coat, and allow to simmer. It’ll taste just as great.