Ingredients
Scale
- 3 large chicken breasts
- olive oil spray
- 3/4 cup chicken stock
- 3 tbsp honey
- 2 1/2 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 1/2 tbsp cornstarch (dissolved in 2 tbsp water)
- 1/2 tsp apple cider vinegar
- salt to taste
- 1/4 tsp cracked black pepper
- 2 tbsp fresh chopped parsley
Instructions
- Pat chicken dry and cut into bite-sized pieces.
- Mix smoked paprika, garlic powder, salt, and pepper and coat chicken.
- Whisk honey, Dijon mustard, apple cider vinegar, and chicken stock.
- Dissolve cornstarch in water and set aside.
- Sauté chicken in Instant Pot in batches until lightly browned.
- Return all chicken to pot and pour in sauce.
- Pressure cook on high for 0 minutes.
- Natural release for 10 minutes, then quick release.
- Remove chicken and set aside.
- Simmer sauce on sauté mode and whisk in cornstarch slurry.
- Cook until thickened, then return chicken.
- Gently coat chicken in sauce and adjust seasoning.
- Stir in parsley and serve warm.
Notes
- Browning the chicken enhances flavor.
- 0-minute pressure cooking keeps chicken tender.
- Great served with rice or mashed potatoes.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American