This quick and easy recipe is a great alternative to regular old grilled or fried chicken. The lemon and honey are wonderfully complemented by the earthy mustard and herb scents. Try using a combination of lemon and lime for extra citrus zing. If preferred, use thighs only with bone-in or deboned.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
5 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the chicken pieces with salt and black pepper and add to a multi-functional pressure cooker (such as Instant Pot®). Add quartered red potatoes.

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  • Mix together chicken stock, olive oil, honey, Dijon mustard, rosemary, thyme, oregano, garlic, lemon juice, and lemon zest in a bowl. Pour mixture over chicken and potatoes in the cooker; stir to combine.

  • Close and lock the lid. Select Manual setting and high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste dish and season with salt and pepper if desired.

Cook's Notes:

Use about 2 to 2 1/2 lb. of free range chicken pieces for this dish.

You can substitute the fresh herbs with 2 tablespoons of Italian dried herb seasoning.

Nutrition Facts

558 calories; protein 41g; carbohydrates 41.8g; fat 26g; cholesterol 126mg; sodium 477.5mg. Full Nutrition
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