Dijon Dill Chicken


  • 2 cups chicken broth
  • 1/4 cup Dijon mustard
  • 2 1/2 lbs boneless skinless chicken thighs
  • 4 tbsp salted butter
  • 1 1/2 tbsp lemon juice
  • 1/4 cup Dijon mustard
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1/2 cup fresh dill
  • Add broth and 1/4 cup dijon to the Instant Pot. Stir to combine.
  • Add the chicken in one even layer, turning once to coat. Dot butter pieces over the chicken.
  • 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 8 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  • Using the display panel select the SAUTE function and adjust to HIGH or MORE
  • Add lemon juice and remaining 1/4 cup dijon mustard. Stir to combine.
  • In a small bowl, mix together cornstarch and cold water. Pour cornstarch mix into the pot and stir until thickened
  • Turn the pot off by selecting CANCEL . Allow to cool 5 minutes.
  • Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.
Previous Next