Instant Pot Creamy Mustard Chicken
This Instant Pot Creamy Mustard Chicken recipe features tender chicken thighs cooked in a rich, tangy mustard cream sauce with garlic, thyme, and spinach, making it a quick and comforting meal perfect for weeknights.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds chicken thighs boneless and skinless
- Salt and pepper to taste
- 1 onion finely diced
- 4 cloves garlic minced
- 1/2 cup vegetable or chicken stock or dry white wine
- 1 teaspoon dried thyme
- 3 tablespoons Dijon mustard
- 1 cup heavy whipping cream
- 1/2 cup parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Start by seasoning the chicken thighs generously with salt and pepper on both sides. This is key for building flavor right from the start.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- Instant Pot
- Wooden Spoon
Notes
Use bone-in chicken thighs for extra flavor. Don’t skip the searing step to add caramelization. Adjust creaminess by substituting half the heavy cream with coconut or nut milk. Use fresh thyme if available. Make sure to deglaze well to prevent burn warnings. Let the pressure release naturally to keep chicken tender. Variations include adding mushrooms, swapping greens, adding spice, using different cheeses, and serving over various grains. Leftovers can be stored refrigerated for 3-4 days or frozen for up to 2 months.