Honey Mustard Chicken IP

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Oh, how I love Cracker Barrel’s Honey Mustard Fried Chicken Fingers. We don’t fry much in this house. I wanted to create something as good as the Cracker Barrel’s Honey Mustard Fried Chicken Fingers. Without deep frying, it’s nearly impossible.

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  • 4

Ingredients

  • Ingredients
  • 2 pounds Chicken, Thighs/Breasts, Boneless and Skinless
  • 1/4 cup Dijon Mustard
  • 1/4 cup Brown Mustard
  • 1/8 teaspoon Dry Mustard
  • 1/2 teaspoon Yellow Mustard
  • 6 Tablespoons Honey
  • 1/2 teaspoon Salt
  • 1/4 cup onion, finely diced
  • 1 cup Chicken Broth (or water w/ bouillon)

Preparation

Step 1

Instructions

In a mixing glass, whisk together all Mustard, Honey and Salt.
Place chicken, onions, half the Honey Mustard Sauce and broth into Pressure Cooker cooking pot.
If making this a One Pot Meal, add the Prepared PIP Rice now.
Lock on the lid and close Pressure Valve.
Cook at High Pressure for 6 minutes for dark meat or 5 minutes for white meat.
When Beep sounds, allow a 15-minute Natural Pressure Release.
Plate chicken and pour reserved Sauce over chicken.

Notes
If you have Course Ground Mustard, substitute ¼ cup for the Brown Mustard and Dry Mustard.

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