Instant Pot Creamy Mustard Herb Chicken

When busy weeknights call for something quick but you’re craving big flavor, this Instant Pot Creamy Mustard Herb Chicken is the answer. Think tender chicken in a velvety sauce made with dijon mustard, apple cider, white wine, and fresh herbs. It’s creamy, cozy, and tastes like something you’d order at a restaurant but it comes together in less than 30 minutes at home!!

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I’ve been reaching for my Instant Pot nonstop these days. Whether I’m making healthy soups or my family’s favorite Salsa Verde Chicken, it has truly been my kitchen sidekick. This recipe was born on one of those chilly evenings when I had fresh thyme and rosemary leftover in the fridge, and I couldn’t resist experimenting with a creamy mustard-based sauce. The result? A dinner that’s equal parts comfort and elegance.

As a nutritionist, I always look for ways to satisfy cravings in a way that feels good for the body. This dish hits the mark. It uses real food ingredients, and you can keep it dairy free with coconut cream or go for extra indulgence with Boursin cheese. Both versions are so delicious!!

How to Make Creamy Mustard Herb Chicken

Start by brushing your chicken with a mixture of dijon mustard, chopped fresh herbs (I love thyme and rosemary), plus a sprinkle of sea salt and pepper. This simple step infuses the meat with flavor before cooking.

Set your Instant Pot to sauté and heat up a little avocado oil or olive oil. Sear the chicken on both sides until lightly browned, then cancel sauté mode. Pour in a splash of white wine and apple cider, scraping the bottom with a wooden spoon to prevent anything from sticking. This adds amazing depth to the sauce and keeps the Instant Pot from signaling burn. Layer thinly sliced shallots right on top.

Now secure the lid and cook on high pressure for 6 minutes. Once the timer goes off, do a quick release. Open the lid and stir in creamy Boursin cheese to make the sauce rich and decadent. For dairy free, full fat coconut cream works beautifully. Give it a taste, spoon the sauce over the chicken, and dinner is ready!!

Slow Cooker Option

You can easily make this in the slow cooker. Brush the chicken with the mustard and herb mixture, set it in the slow cooker, and top with sliced shallots, apple cider, and white wine (or broth if you prefer). Cook on low for 6 hours. Stir in Boursin cheese or coconut cream during the last 30 minutes so the sauce stays creamy.

Tips and Swaps

• Chicken: Thighs bring the most flavor, but breasts also work.
• Mustard: Dijon is classic, but stone ground or yellow mustard are tasty alternatives.
• Herbs: Thyme and rosemary pair beautifully. Sage or parsley are great too.
• Wine: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. Swap with chicken broth if avoiding alcohol.
• Apple cider: A touch of natural sweetness balances the tangy mustard sauce. You can swap with more broth or wine.
• Creamy finish: Boursin cheese makes the sauce luxurious. For dairy free, use coconut cream or full fat canned coconut milk.

Serving Suggestions

This saucy chicken is wonderful over rice, pasta, mashed potatoes, or even cauliflower rice for a lighter option. Try it with my Easy Oven Roasted Potatoes or Instant Pot Mashed Potatoes for the ultimate comfort food dinner.

Serve over rice, cauliflower rice, pasta, or potatoes. You can always try my Easy Oven Roasted Potatoes or Instant Pot Mashed Potatoes.

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5 from 1 vote

Instant Pot Creamy Mustard Herb Chicken

By Amy Rains

Prep: 10 minutes mins

Cook: 10 minutes mins

Servings: 6

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This Creamy Mustard Herb Chicken is decadent and delicious! So simple to make with less than 15 minutes of prep time. This delicious dinner can be made in the Instant Pot or Slow Cooker.

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Ingredients 

1x2x3x

• ▢ 2 lbs Chicken Thighs, (boneless and skinless)
• ▢ 2 tbsp Dijon mustard
• ▢ 1 tbsp Fresh herbs finely chopped, (like rosemary and thyme)
• ▢ Sea salt and pepper
• ▢ 1 tbsp Avocado oil or olive oil
• ▢ 2 shallots, (sliced)
• ▢ 1/2 cup Dry white wine*
• ▢ 1/2 cup Apple Cider**
• ▢ 5 oz Boursin Cheese*** , (or dairy-free option below)

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Instructions 

• Prepare the chicken. In a small bowl, stir together the dijon mustard and fresh herbs. If too thick, stir in a tsp of avocado oil or olive oil. Brush the mixture over the chicken thighs. Season with salt and pepper
• Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Add the chicken, and lightly brown on both sides (just a few minutes per side is all that is needed). Select the cancel function.
• Pour in the wine and apple cider. Use a wooden spoon and scrape the bottom of the Instant Pot to prevent the burning function. Top the chicken with sliced shallots. Secure the lid.
• Cook on high pressure for 6 minutes. Once complete, use a quick release. When steam has all been released, remove the lid. Stir in the Boursin cheese or coconut cream. Season with salt and pepper to taste.
• Serve hot over rice, cauliflower rice, pasta, or potatoes. Spoon extra sauce over the chicken!

Notes

*Use a sauvignon blanc or pinot grigio. You can also use chicken broth in its place.

**You can use extra wine or chicken broth in place of apple cider

***For a dairy-free variation, use canned coconut cream.

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