Instant Pot Creamy Mustard Chicken

If you’re craving a comforting, flavorful chicken dish that comes together quickly and easily, look no further than this Instant Pot Creamy Mustard Chicken. Tender chicken thighs simmer in a luscious, creamy sauce infused with tangy Dijon mustard, fragrant thyme, and a hint of garlic. The Instant Pot does all the hard work, locking in flavor and moisture, making this a perfect weeknight dinner or an impressive meal for guests. Plus, with a handful of fresh baby spinach stirred in at the end, it’s a one-pot dish that’s both indulgent and nourishing.

Why This Recipe Is a Must-Try

This recipe is a game-changer for anyone who loves rich, creamy chicken dishes without spending hours in the kitchen. The Instant Pot speeds up the cooking process while enhancing the flavors, resulting in chicken that’s juicy and tender in every bite. The creamy mustard sauce is tangy and savory with just the right amount of richness from the heavy cream and parmesan cheese, making it utterly irresistible.

What sets this recipe apart is its simplicity and versatility. You don’t need a long list of complicated ingredients or steps, yet the result tastes like something from a gourmet restaurant. It’s perfect served over a bed of rice, mashed potatoes, or pasta, and the fresh spinach adds a lovely pop of color and a boost of nutrients.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 pounds chicken thighs, boneless and skinless, Note 1
• Salt and pepper, to taste
• 1 onion, finely diced
• 4 cloves garlic, minced
• ½ cup vegetable or chicken stock, or dry white wine
• 1 teaspoon dried thyme
• 3 tablespoons Dijon mustard
• 1 cup heavy whipping cream
• ½ cup parmesan cheese
• 2 cups baby spinach leaves

How To Make Instant Pot Creamy Mustard Chicken

Step 1: Prepare the Chicken

Start by seasoning the chicken thighs generously with salt and pepper on both sides. This is key for building flavor right from the start.

Step 2: Sauté the Chicken

Turn your Instant Pot to the “Sauté” function and heat the olive oil and butter together until melted and hot. Add the chicken thighs in batches if needed to avoid overcrowding, and sear them for about 3-4 minutes on each side until they develop a golden crust. Remove the chicken from the pot and set aside.

Step 3: Cook the Aromatics

In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds to release its aroma, stirring constantly to prevent burning.

Step 4: Deglaze the Pot

Pour in the vegetable or chicken stock (or dry white wine) to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom – these add incredible flavor to your sauce.

Step 5: Add Seasonings and Chicken

Stir in the dried thyme and Dijon mustard until well combined. Then return the seared chicken thighs to the pot, nestling them into the sauce.

Step 6: Pressure Cook

Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 10 minutes. Once done, allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure.

Step 7: Finish the Sauce

Remove the chicken thighs and set them aside on a plate. Stir the heavy whipping cream and parmesan cheese into the sauce inside the pot. Turn the Instant Pot back to “Sauté” and cook the sauce for 3-5 minutes, stirring frequently, until it thickens slightly.

Step 8: Add Spinach and Serve

Stir in the baby spinach leaves and cook for another 1-2 minutes until wilted. Return the chicken thighs to the pot just to warm through, then serve immediately. This dish pairs beautifully with rice, mashed potatoes, or your favorite pasta.

Expert Tips

• Use bone-in chicken thighs for extra flavor: While boneless thighs are convenient, bone-in adds depth of flavor and juiciness to the dish.
• Don’t skip the searing step: Browning the chicken and onions adds caramelization that enriches the overall taste.
• Adjust the creaminess: If you prefer a lighter sauce, substitute half the heavy cream with coconut milk or a creamy nut milk.
• Use fresh thyme if available: Fresh herbs can elevate the flavor, but dried thyme works perfectly well too.
• Make sure to deglaze well: Scraping browned bits after sautéing prevents the instant pot from triggering a burn warning and enhances flavor.
• Let the pressure release naturally: This helps keep the chicken tender and juicy.

Variations and Customizations

• Add mushrooms: Slice 8 ounces of cremini or button mushrooms and sauté with the onions for an earthy twist.
• Swap greens: Instead of spinach, try kale, Swiss chard, or arugula for different textures and flavors.
• Make it spicy: Stir in a pinch of red pepper flakes or a splash of hot sauce to the sauce for some heat.
• Use different cheese: Substitute parmesan with asiago, pecorino, or a mild cheddar for a unique flavor profile.
• Serve over grains: Try quinoa, farro, or couscous instead of rice or pasta for a wholesome alternative.

How to Store Leftovers

Allow the chicken and sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave until heated through, adding a splash of stock or cream if the sauce thickens too much.

This dish also freezes well. Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to cook faster and may dry out more easily in the Instant Pot. Reduce the pressure cooking time to 6-8 minutes and allow a natural release to keep the meat tender.

Is there a dairy-free alternative for the heavy cream and parmesan?

Absolutely! You can replace heavy cream with full-fat coconut milk or cashew cream. For the cheese, nutritional yeast adds a cheesy flavor without dairy. Keep in mind this will alter the flavor slightly.

Can I make this recipe on the stove instead of an Instant Pot?

Yes, you can make this in a large skillet or Dutch oven. Sear the chicken, cook the onions and garlic, deglaze with stock or wine, then simmer the chicken covered on low heat for 25-30 minutes until cooked through. Finish by stirring in cream, parmesan, and spinach.

What can I serve with Instant Pot Creamy Mustard Chicken?

This dish pairs wonderfully with steamed rice, creamy mashed potatoes, buttered egg noodles, or even crusty bread to soak up the delicious sauce. A simple side salad or roasted vegetables also complement it well.

Conclusion

Instant Pot Creamy Mustard Chicken is a delightful, fuss-free recipe that brings restaurant-quality flavor to your dinner table in a fraction of the time. With tender chicken thighs bathed in a rich, tangy sauce loaded with fresh herbs, garlic, and parmesan, this dish is sure to become a family favorite. The addition of vibrant baby spinach adds a fresh note and nutritional boost, making it a complete and satisfying meal. Whether you’re cooking for a busy weeknight or a special occasion, this recipe delivers comfort and elegance in every bite. Give it a try and enjoy the magic of your Instant Pot doing all the hard work for you!