Instant Pot Creamy Mustard Herb Chicken
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.
Servings: 6
Ingredients
- 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)
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.