Chicken with Jalapeno-Bacon Mustard


  • 1/2 cup spicy brown mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 lb boneless skinless chicken thighs
  • 7 strips of bacon
  • 1/2 small onion
  • 1 jalapeno
  • 1 cup chicken broth
  • In a small bowl, combine Sauce Mixture ingredients. Use 1/3 of the sauce to coat the chicken thighs. Set aside.
  • Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
  • Cook and stir until the bacon gets crispy, then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the chicken into the pot in an even layer.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a serving plate.
  • Add 1/4 cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.
  • Serve chicken topped with sauce and remaining bacon.
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