Instant Pot Maple Mustard Chicken

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Instant Pot Maple Mustard Chicken

Mindy
The Cook
4 Servings
5 Ingredients
6 Comments
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.
4 Servings
5 Ingredients
6 Comments

Ingredients

  • 1 ⅓ pounds quarter Chicken, Boneless Breasts
  • ¼ cups Mustard, Stone Ground
  • 1 ⅓ tablespoons Tapioca, Quick
  • ½ cups Water
  • ⅓ cups Maple Syrup

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

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

Prog. Pressure Cooker

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. Saute for 5 minutes.
  5. Lock the lid into place and seal the steam nozzle. Cook on high pressure for 10 minutes.
  6. Natural release for 5 minutes then quick release any remaining pressure.

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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
5 ounces
Amount Per Serving
Calories
231
Total Fat
1g
Saturated Fat
0g
Cholesterol
86mg
Sodium
105mg
Potassium
54mg
Total Carbohydrates
18g
Fiber
0g
Sugar
16g
Protein
35g
WW+ Points
5
WW SmartPoints
6

6 Comments

Join the discussion
  1. This recipe is very tasty! Even though I made it *exactly* according to the instructions given in the freezer meal recipe–cutting the breasts in half horizontally, then cutting them in half crosswise, and cooking for 5 minutes on saute before switching over to pressure cooking–I had the same issue I have had with other, similar recipes in the past: at the end of the pressure cooking (and pressure release) time, the chicken was still partially frozen in the center. I stirred everything well (some of the chicken was already browned, some of it raw and icy), and pressure cooked for an additional 5 minutes. The given “cooking from frozen” directions simply do not work for me. Next time I will try cutting the chicken into strips or cubes, and/or incorporate a midway stirring into the cooking process.

  2. ALERT
    Just to show how FAR off the cooking time is, I followed this with a 16oz frozen breast. After 10 mins the center was literally 3 degrees Celsius (basically freezing). Further research indicates 16oz frozen actually requires 30 minutes at high pressure. Please adjust and stop risking people’s health!

    1. We’re so sorry that this recipe didn’t turn out for you. All of our recipes are tested by test cooks, however there are many variables that can affect cooking time in an Instant Pot. We encourage all of our members to adjust recipes as needed.

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