Instant Pot Creamy Mustard Chicken is one of those recipes that instantly makes your kitchen smell irresistible.
The first time I made Instant Pot Creamy Mustard Chicken, I was struck by the combination of rich, tangy mustard and velvety cream enveloping perfectly browned chicken thighs. As the aroma of garlic, thyme, and parmesan filled the air, I couldn’t wait to dig in.
This Instant Pot Creamy Mustard Chicken isn’t just about flavor; it’s about comfort. The creamy sauce, with its subtle tang and luxurious texture, clings to each bite of tender chicken, making every mouthful a delight.
Whether you’re cooking for a busy weeknight dinner or preparing something special for family, this Instant Pot Creamy Mustard Chicken recipe delivers restaurant-quality results with minimal effort.
I love how the Instant Pot locks in flavor and cooks the chicken so that it practically melts in your mouth while keeping the sauce rich and indulgent.
Why Instant Pot Creamy Mustard Chicken is the Ideal Recipe
If you’ve ever struggled to make creamy chicken dishes without them drying out or taking forever, the Instant Pot is a game-changer.
Using this method, you get chicken that’s juicy, flavorful, and cooked perfectly every time. The pressure cooking process ensures that the thighs retain their tenderness, while the mustard and cream form a luxurious sauce that’s impossible to resist.
I also appreciate how quickly this Instant Pot Creamy Mustard Chicken comes together—less than 30 minutes from start to finish, including browning the chicken and simmering the sauce.
Key Ingredients in Instant Pot Creamy Mustard Chicken Recipe
Here’s a breakdown of the key ingredients that make this Instant Pot Creamy Mustard Chicken so special:
Olive Oil and Butter: I love starting with a combination of olive oil and butter for browning the chicken. The oil prevents the butter from burning, while the butter adds a subtle richness that carries through the dish.
Chicken Thighs (Boneless & Skinless): Thighs are perfect for this recipe because they stay juicy and tender under pressure. Chicken breasts tend to dry out, so thighs are my go-to.
Onion and Garlic: These aromatics are the foundation of the sauce. Sautéing them brings out a natural sweetness that balances the tangy mustard perfectly.
Vegetable or Chicken Stock (or Dry White Wine): Deglazing the Instant Pot with liquid ensures that the flavorful bits stuck to the bottom get incorporated into the sauce. Stock keeps it savory, while wine adds a subtle depth.
Dijon Mustard: This is the star ingredient. It gives the sauce a sharp, tangy flavor that complements the creamy base beautifully.
Heavy Whipping Cream and Parmesan Cheese: Together, they create the luscious, velvety sauce that clings to the chicken. Parmesan also adds a slightly nutty and salty note that enhances every bite.
Thyme: I usually use dried thyme; it gives an earthy, aromatic hint that pairs perfectly with the mustard.
Baby Spinach: Added at the end, the spinach wilts quickly and adds a pop of color, a fresh flavor, and a nutritional boost to the dish.
PrintInstant Pot Creamy Mustard Chicken Recipe
- Total Time: 30 min
- Yield: 4 servings
Description
Instant Pot Creamy Mustard Chicken Recipe is a flavorful, easy-to-make dish featuring tender chicken thighs simmered in a creamy sauce with Dijon mustard, garlic, Parmesan, thyme, and fresh spinach for a rich, comforting meal.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 pounds chicken thighs boneless and skinless, Note 1
salt and pepper
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
Instructions
On the Instant Pot, press on SAUTE then add oil and melt the butter. Season the chicken with salt and pepper.
When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it’s browned, flip and cook for 2 more minutes.
Remove the chicken onto a plate and set aside.
Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.
Deglaze the pot with the stock, and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
Add the thyme, mustard, and put the chicken back in.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Remove the chicken onto a plate and set aside.
Press on SAUTE, and as the sauce starts simmering add cream and parmesan. Whisk until well combined and allow it to reduce a little (to your desired consistency).
Add the spinach leaves, and let them wilt. Add the chicken back in, spoon the sauce over the chicken and serve!
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: instant pot
- Cuisine: Homemade
I sometimes pair Instant Pot Creamy Mustard Chicken with my Easy Slow Cooker Stuffed Peppers Recipe or a little indulgent dessert like Mini Creme Brulee Trifles Recipe. And for those who like a little heat, adding a side of Spicy Red Chili Sauce Recipe turns it into a flavor-packed feast.
How to Instant Pot Creamy Mustard Chicken Recipe Step-by-Step
Here’s how I like to prepare this recipe for maximum flavor and minimal hassle:
Step 1: On the Instant Pot, press the SAUTE button and add olive oil and butter. While the butter melts, season the chicken thighs with salt and pepper.
Step 2: Place the chicken in the pot, smooth side down, and brown it for about 2-3 minutes per side until golden. Flip and cook for an additional 2 minutes. Remove chicken and set aside.
Step 3: Add the diced onion to the pot and sauté for 1-2 minutes, then add minced garlic and cook for 30 seconds until fragrant.
Step 4: Deglaze the pot with vegetable or chicken stock (or dry white wine), scraping up any browned bits. Switch off the SAUTE mode.
Step 5: Add dried thyme and Dijon mustard, then return the chicken to the pot.
Step 6: Secure the lid, set the vent to SEALING, and select PRESSURE COOK/MANUAL. Cook on high pressure for 6 minutes. The Instant Pot will take about 5 minutes to come to pressure. Once done, quickly release the steam.
Step 7: Remove the chicken and set aside. Press SAUTE again and add heavy cream and Parmesan. Whisk until combined and simmer until the sauce thickens to your desired consistency.
Step 8: Stir in the baby spinach until wilted. Return the chicken to the pot, spoon sauce over the top, and serve immediately.
Instant Pot Creamy Mustard Chicken Recipe Nutrition Facts
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 420 kcal |
| Protein | 32 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 580 mg |
| Cholesterol | 125 mg |
Conclusion
Making Instant Pot Creamy Mustard Chicken is one of those cooking experiences that feels both luxurious and approachable. The first time I tried this recipe, I was impressed by how easily the flavors melded together, creating a dish that tastes far more complex than the time it took to prepare.
Every bite is rich, creamy, and packed with flavor. It’s a recipe I keep coming back to for busy weeknights, special dinners, or when I just want a comforting, satisfying meal. Once you try it, I’m confident it will become a staple in your kitchen too.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.