Mustard Chicken and Leek


  • 2 tbsp olive oil
  • 2 leeks, sliced (white part)
  • 2 lb (1 kg) chicken breast, cubed
  • ½ cup white wine
  • 6.75 fl oz (200cc) heavy cream
  • 2 tbsp Dijon mustard
  • Salt and pepper
  • parsley
  • Place the inner pot inside the Instant Pot. Press Saute and set time to 10 Minutes. Add the olive oil and wait about 1 minute until hot. Add the leek and cook until slightly translucent.
  • Add the cubed chicken and sear on all sides, stirring from time to time so that they don’t burn.
  • Add the wine and let cook for 3 Minutes or until the alcohol is burned off.
  • Add the cream and mustard and stir to combine everything well. Press Cancel and add 1 tsp salt. Stir well.
  • It is important that the chicken remain covered in liquid. If necessary, add water or vegetable broth, if you have any, but not too much.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 5 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Serve hot with whatever side you like. You can garnish with parsley and a bit of pepper for a spicy kick.
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