These 21 Day Fix Instant Pot Maple Mustard Chicken and potatoes make a delicious and healthy weeknight dinner! This easy meal is also gluten-free, dairy-free, and includes Weight Watchers Freestyle points!
Hey guys! How are all the things? I know you're all dreaming of spring (and summer!) like I am. Tulips blooming, blue skies, farmer's markets, fresh cut grass, and here on the Cape, long summer drives and beach days in the sun. I'm in for all of it. And now that we finally got a little bit of snow and had all the snowy fun, I'm officially done with winter and I'm just so ready for spring.
Which is exactly why I've been testing all of the springy/summery things in my kitchen lately! And even though I'm super pumped to get them out to you, I do still have a few things that I want to share while the weather's still a bit chilly - starting with this delish Instant Pot Maple Mustard Chicken and Potatoes dish. 😉
You guys. These flavors were made for each other. I know you're used to thinking of honey as mustard's one and only, but nay! Mustard likes a little maple syrup on the side. I don't judge. I can't, my mouth is full.
Can this Instant Pot Maple Mustard Chicken and Potatoes be made in a Slow Cooker?
Yes! Here's the link to the Slow-Cooker instructions. That's the OG Maple Mustard Chicken and Potatoes! The only thing different about the Slow Cooker recipe (aside from the method), is that it calls for chicken breasts instead of chicken thighs.
Are Chicken thighs 21 Day Fix approved?
While they aren't technically on the list, I did a little research (if you're curious, you can read about that in this post) and found that stats-wise, chicken thighs fit in the 21 Day Fix eating plan just as well as chicken breasts. I just make sure to trim mine really well before cooking. They're freaking amazing in the Instant Pot, like in my friend Nancylynn's Instant Pot Chicken Marsala, this Instant Pot Chicken Tikka Masala or this Instant Pot Cauliflower Rice with Chicken. Seriously amazing, DO NOT miss out on this chicken thigh goodness, you guys.
For those of you who've already been making the Slow Cooker version of this dish, you're really going to love it in the Instant Pot! It's quick, easy and so, so convenient. It's definitely one of my fave healthy weeknight dinners. Oh, and did I mention that it only has 5 Ingredients*?? Ya got that right. Here's how it's done.
How to make Instant Pot Maple Mustard Chicken and Potatoes:
Put your pretty potatoes in the Instant Pot.
Add in your maple, mustard & broth mixture.
Stir to coat. Well hello lovely.
Layer your chicken thighs on top of the potatoes and then spread the remaining maple-mustard mixture over the chicken.
Until it looks like this:
Pressure cook for 8 minutes and then quick release. I know. It doesn't look that pretty yet, but once it gets drizzled with that glorious sauce, you won't be able to see straight anyway so who cares!
Can you believe this gorgeousness is healthy?! ↓
So easy, right? My kiddos love this one too! Especially the chicken, though they don't usually partake in the extra sauce because kids. 😉 I hope you guys love this one as much as my family does!
*If you're looking for more Instant Pot recipes with just a few ingredients, click here!
Save this easy Instant Pot Maple Mustard Chicken to Pinterest! ↓
If you make this healthy Instant Pot Maple Mustard Chicken and Potatoes recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
*Instant Pot Note!: This recipe has only been tested in the Instant Pot 6 quart duo – If you have an 8 qt, you may need to add more liquid. Haven’t gotten your Instant Pot yet? Get yours here!: Instant Pot 6 qt Duo (affiliate link)
📖 Recipe
Instant Pot Maple Mustard Chicken and Potatoes
This quick and delicious Instant Pot Maple Mustard Chicken and Potatoes couldn't be easier! The perfect healthy weeknight dinner!
Ingredients
- â…” cup spicy brown mustard, DIVIDED (I like to use my store's generic brand because it's less spicy than the name brands!)
- 3 Tbs + 1 teaspoon pure maple syrup, DIVIDED
- 3 Tbs low sodium chicken broth or water
- â…›th teaspoon salt
- 1 lb yellow potatoes, chopped into 1-inch chunks
- 2 lbs boneless skinless chicken thighs, well trimmed
- additional salt and pepper for seasoning chicken
Instructions
- In a small bowl, mix together â…“ cup mustard and 2 teaspoon maple syrup. Put 3 Tbs (about half) of this mixture into another bowl. To this bowl, mix in the 3 Tbs broth or water and â…›th teaspoon salt.
- To your Instant Pot, add the chopped potatoes and the maple-mustard-broth mixture, mix to coat the potatoes.
- Lightly season your trimmed chicken with salt and pepper on both sides. Layer the chicken on top of the potatoes. Remember that bowl of mustard and maple syrup (the one that you didn't add the broth to)? Spread it on top of all of the chicken. Put your lid on and pressure cook on manual for 8 minutes. when it's finished, you can quick release the pressure.
- For the sauce: Mix together the remaining â…“ cup of the mustard and the remaining 2 Tbs + 2 teaspoon maple syrup. I like to warm this up in the microwave for a few seconds just before serving.
Notes
Instant Pot Note!: This recipe has only been tested in the Instant Pot 6 quart duo – If you have an 8 qt, you may need to add more liquid.
There will be some extra liquid in the bottom of the pot with the potatoes, I just use a slotted spoon to remove the potatoes, nbd.
21 Day Fix Container Counts per Serving: 1 Red, 1 Yellow, 2 sweetener tsp
Weight Watchers Personal Points Link: Instant Pot Maple Mustard Chicken and Potatoes
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Nutrition Information:
Yield: 5 Serving Size: ¾ cup of the chicken, ½ cup of the potatoes, and 1 ½ Tbs of sauceAmount Per Serving: Calories: 341Total Fat: 6g
Emily says
Could I swap the potatoes with Brussels sprouts? Would anything change in the directions if I did? Thanks! Making this tonight
Stephanie says
Hi! I've never made Brussels sprouts in the IP before, but I've read that they get mushy (and apparently smelly?) if cooked longer than 3 minutes in the IP. You could probably chop your chicken into bite-sized pieces and set for 3 minutes. Good luck, I'd love to hear how it goes!
Amanda says
This sounds delicious!! What vegetables would you recommend serving with this dish?
Thank you!
Stephanie says
Hi! We love serving this with either roasted broccoli or green beans!
Kaitlin says
Just made your Pozole Verde in the crockpot tonight. It was definitely a hit with my family! I love your recipes. 😀
For this one, can you make it in the crockpot? Thank you!
Stephanie says
Yes! Here's a link for the crockpot version! Slow-Cooker Maple Mustard Chicken & Potatoes And I'm so glad you guys are enjoying my recipes, you made my day!
Luiza says
I’m scared there’s not enough liquid even though I do have the 6 qt insta pot duo like you mentioned. Normally insta pot recipes require a lot of water or liquid and the mustard didn't complete coat the bottom... this won’t break my insta pot?
Stephanie says
Hi! So even if there wasn't enough liquid, it wouldn't break your Instant Pot, so no worries there. (What would happen in that situation is either it just won't come to pressure or you would get a burn notice if the food starts to burn from lack of liquid - the screen will say "burn" and then you can just turn your Instant Pot off). What happens in this recipe is that the chicken releases enough liquid during the cooking process for everything to work. I've tested this recipe a million times and it's worked perfectly. Hope you give it a try!
Mariah says
What would be the cook times if I only used chicken breasts and doubled the recipe? I have an 8 qt IP
Stephanie says
Hi! I honestly couldn't say for sure, but if I were to guess, I would say 10 minutes. I would also advise to use a little extra broth for the 8 quart.
kelly says
i’m new to my instantpot so thank u for putting this recipe out there! in the recipe description it says 23 mins of cook time but the setting is for 8 mins- i hope i’m not missing anything here.
Stephanie says
Hi! You're not missing anything. You set the Instant Pot for 8 minutes, but it takes about 15 minutes to come to pressure before the 8 minute cook time officially starts. I wanted to include that in the time so no one was thinking that it would only be in the pot for 8 minutes. Hope you love it!
Elisa says
If I start with frozen thighs what will the liquid and time adjustments look like?
Stephanie says
Hi! The liquid amount won't change. If your frozen chicken is separate (and not frozen together in a big chicken hunk) then you can also keep the time the same. However, if they're all frozen together, I'd add 5 minutes or so to the time.
Bethany says
Could you make this without the potatoes? What would be the best way?
Stephanie says
Hi! Yes! I would probably increase the broth that's in the broth/mustard/maple syrup mixture (that's supposed to get mixed in with the potatoes) to 1/2 cup, put that in the bottom of the pot, put the chicken in that and then follow the rest of the directions as written 🙂
Donna says
Can you make this with chicken breasts? My husband won’t eat thighs. How would you adjust the cooking time?
Stephanie says
Hi! You can definitely substitute breasts - usually 8 minutes is good for them, so you should be good to go!