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Honey Mustard Chicken for the Instant Pot

splash of vegetable oil
1.5-2 lbs chicken (I used six boneless skinless thighs)
3 tbsp honey
1 tbsp soy sauce
3 tbsp mustard (I used plain yellow)
1 tbsp malt vinegar
2 tsp garlic powder
1/2 tsp pepper
1/2 cup chicken broth (used Better than Broth bouillon)
2 tbsp corn starch + 2 tbsp water

Combine honey, soy sauce, mustard, malt vinegar, garlic powder, pepper, and broth to make a slurry, set aside.
Cut excess fat off of chicken.
In instant pot, add a little oil and turn to saute.  When oil is hot, brown chicken both sides.
Remove cooked chicken from pot, remove any excess oil, then add a little water and scrape up any bits stuck to the pan.
Add liquid slurry and chicken to pot, turn chicken so it is fully covered in the slurry, then set pot on Manual high pressure for 10 minutes.
While it’s cooking, combine corn starch and water, stir until there’s no lumps.
When complete, quick release and remove chicken to a plate, leaving sauce in pot.
Turn pot back to Saute.   Add corn starch + water combo, stir into broth.  Stir for a few seconds until liquid is thickened.
On the plate, shred the chicken into bite-size pieces.  Add back into sauce.

Serve on your preferred grain.  I made a brown and wild rice combo to serve it on.  Made four generous servings.

Conclusion:  the flavors were nice, but not too strong.  Could possibly use another tablespoon of honey for those who prefer things a bit sweeter, or another tablespoon of mustard for those who prefer the spicy.  The chicken was nicely tender but not mushy.

I made up two full cups of (dry) rice and distributed it four ways.  Next time I think I’m make the rice portions smaller – 1.5 cups divided four ways would be plenty as that would be 3/4 cups per serving.

Gotta remember to take some pictures as I cook!


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