Instant Pot Dijon Dill Chicken

By kristentirrell

Ingredients

• 2-3 lbs of chicken thighs or breasts, boneless/skinless
• 1/2 stick (4 tbsp) of salted butter
• 2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)
• 1/2 cup of Dijon mustard, divided in half
• Juice of a whole lemon
• 1 tbsp of cornstarch + 1 tbsp of water to form a slurry
• 1/2 cup of fresh dill, chopped/ripped up (use can use more if you wish but using FRESH dill over DRY is a massive and beneficial difference here)

Details

Adapted from pressureluckcooking.com

Preparation

Step 1

Add the broth and 1/4 cup of the dijon mustard to the Instant Pot and stir until combined. Then, add the chicken and top off with the butter (Note: If you want the sauce to have an even stronger dill flavor, add the dill in now rather than waiting until Step 6)

Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Quick release when done

Remove the chicken with tongs, transfer to a serving bowl and set aside

Go back to the Instant Pot, hit “Keep Warm/Cancel” and then “Sauté” and adjust so you’re on the “More” or “High” setting. Add in the lemon juice and the remaining 1/4 cup of dijon mustard. Stir until melded

Once bubbling, add in the cornstarch slurry and stir immediately. After a minute of bubbling, hit “Keep Warm/Cancel” to turn the pot off. As the bubbles die down, the sauce will have thickened significantly. Let it cool for about 5 minutes

Stir in the dill and then pour the sauce over the chicken (Note: If you already added the dill in Step 1 and still want more, simply stir in however much more you’d like to the sauce now)