Honey Mustard Chicken


  • 1 tbsp olive oil
  • 1 lb (500 g) chicken fillets
  • ½ cup white wine
  • 2 cloves garlic
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 3 tbsp old fashioned mustard
  • 1 lb (450 g) small potatoes, halved
  • 3 ½ cups (400 g) baby carrots
  • Salt and pepper, to taste
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 10 Minutes . Add the oil, season the chicken with salt and pepper and brown well.
  • Add the wine to deglaze, scraping the bottom of the pot with a wooden spoon or spatula. Afterwards, add the garlic, honey, and mustard and mix. Add the potatoes and carrots.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and serve with chopped fresh parsley on top.
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