Baked Honey Mustard Chicken With a Pressure Cooker Twist
Sweet and tangy honey mustard chicken made easy and juicy in a pressure cooker. A trio of mustards and rosemary boosts flavor in every bite. Comfort food doesn't get easier than this.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl
- 1 Skillet
Ingredients
Main ingredients
- 4 to 5 Boneless, skinless chicken breasts or 6 thighs, about 8 oz each
- ¼ cup Whole grain coarse mustard
- 2 tablespoon Dijon mustard
- 2 tablespoon Yellow mustard for that classic mustard zing
- ¼ cup + 2 tablespoon Honey for that sweet kick
- 2 tablespoon Olive oil divided for cooking and sauce
- to taste Salt and freshly ground black pepper
- 1 cup Chopped yellow onion
- 1 tablespoon Minced garlic about 3 cloves
- 4 sprigs Fresh rosemary small
Instructions
Instructions
- Preheat oven to 375°F or prepare your pressure cooker.
- Whisk together all three mustards, honey, and 1 tablespoon olive oil until smooth.
- Heat remaining tablespoon of olive oil in a skillet. Add chopped onion and cook until soft, about 3-4 minutes.
- Add garlic and cook for 1 minute. Season chicken with salt and pepper.
- Sear chicken on both sides in the skillet for 2-3 minutes each until golden.
- Pour honey mustard sauce over chicken and add a rosemary sprig on each piece.
- Close lid and cook on high pressure for 8 minutes. Natural release for 10 minutes, then quick release. Serve with sauce.
Notes
Use fresh rosemary for best flavor, though dried can work in a pinch. Leftovers store well and the sauce gets better after a night in the fridge.