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Instant Pot Maple Mustard Chicken - Dump and Go Dinner

<p>This Instant Pot Maple Mustard Chicken comes together in no time for a quick and easy dinner your family is sure to enjoy. With only 5 ingredients needed, this sweet and tangy taste sensation is a perfect option for a no fuss meal on busy weeknights.</p>
4 Servings Recipe By

Ingredients

  • 1 1/3 pounds quarter Chicken, Boneless Breasts
  • 1/4 cups Mustard, Stone Ground
  • 1 1/3 tablespoons Tapioca, Quick
  • 1/2 cups Water
  • 1/3 cups Maple Syrup

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 ounces
  • 260 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 110mg Cholesterol
  • 235mg Sodium
  • 20g Total Carb
  • 0g Fiber
  • 16g Total Sugars (Includes 16g Added Sugars)
  • 34g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place the chicken into the inner pot.
  3. In a bowl, combine the maple syrup, mustard, tapioca and water. Pour over the chicken.
  4. Lock the lid into place and seal the steam nozzle. Cook on high pressure for 10 minutes.
  5. Natural release for 5 minutes then quick release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the chicken among the indicated number of freezer containers.
  2. In a bowl, combine the maple syrup, mustard, tapioca and water. Pour over the chicken.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place the frozen contents into the inner pot.
  4. Lock the lid into place and seal the steam nozzle. Cook on high pressure for 10 minutes.
  5. Natural release for 5 minutes then quick release any remaining pressure.

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