Pressure Cooker Honey Dijon Chicken Recipe 435

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INSTANT POT® MAPLE-DIJON CHICKEN THIGHS



Instant Pot® Maple-Dijon Chicken Thighs image

These chicken thighs are coated with maple syrup, Dijon mustard, and other seasonings, and cooked in a pressure cooker. It's delicious served with rice!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon ground thyme
8 bone-in, skin-on chicken thighs
1 tablespoon grapeseed oil
1 small onion, sliced
2 cloves garlic, minced
1 cup low-sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons maple syrup
4 ounces portobello mushrooms, sliced
½ cup heavy cream
1 ½ tablespoons cornstarch

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Combine garlic salt, oregano, and thyme in a small bowl. Sprinkle over chicken thighs, skin-side up.
  • Add grapeseed oil to the pressure cooker when it says 'hot.' Sear chicken thighs, skin-side down, until no longer pink in the center and juices run clear, 2 to 3 minutes per side. Continue in batches with any remaining chicken thighs. Transfer to a plate.
  • Drain any remaining oil in the pressure cooker. Add onion and garlic and cook until softened, about 1 minute. Pour in chicken broth, scraping the bottom of the cooker to ensure brown bits are incorporated.
  • Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.
  • Mix Dijon mustard and maple syrup together in a small bowl. Pour over chicken thighs. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken to a plate.
  • Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.
  • Turn on the multi-functional pressure cooker and select Saute function. Let sauce simmer, whisking often, until thickened, 5 to 7 minutes. Serve with chicken thighs.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 8.1 g, Cholesterol 91.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 20.4 g, SaturatedFat 7 g, Sodium 406.2 mg, Sugar 3.7 g

PRESSURE COOKER HONEY DIJON CHICKEN RECIPE - (4.3/5)



Pressure Cooker Honey Dijon Chicken Recipe - (4.3/5) image

Provided by Renna

Number Of Ingredients 8

2 pounds boneless, skinless chicken breasts or thighs
1/4 cup Dijon mustard
1/4 cup coarse mustard, whole grain
3 tablespoon honey
2 tablespoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon onion powder
1 cup chicken stock or broth

Steps:

  • Place chicken in bottom of pressure cooker Whisk together both mustards, honey, brown sugar, salt and onion powder to create glaze. Spread half of glaze over chicken, save remainder. Pour chicken broth in cooker, secure lid, cook on high for 8 minutes. Release pressure naturally for 10 minutes, then quick release. Use tongs to remove chicken to plate. Spread with remaining glaze before serving.

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  • In a mixing bowl, combine mustard, honey, brown sugar, onion powder, and salt. Mix well to create a glaze.
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  • Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, remove cooked chicken and transfer to a serving plate. Pour reserved mustard mixture over and serve hot.


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