Instant Pot Dijon Chicken

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So, I’ve been making dishes in my Instant Pot now for several months.  And, both the Loon and I agree, this Instant Pot Dijon Chicken recipe ranks as one of our favorites.

The skinless, boneless chicken breasts cook perfectly and remain tender, but not so much that it shreds on your plate.  And the flavorful sauce is really something amazing.

Instant Pot Dijon Chicken recipe

The prep time is very limited with this dish, and yet is so incredibly flavorful and really quite elegant in presentation and taste.

Simply sauté an onion, then nestle the chicken in the pot, and pour in the easy-to-prepare sauce. And then it only pressure cooks for 8 minutes!

Now that’s what I’m talking about!

Instant Pot Dijon Chicken recipe

I just love our Instant Pot so much. It truly produces food that is superior in taste, in such a short amount of time!

This entire dish came together in less than 30 minutes, which gave me plenty of time to cook up a batch of our favorite wild rice blend and some steamed broccoli.

Now that’s what I call a pretty darn good weeknight dinner!

Instant Pot Dijon Chicken recipe

It’s amazing how tender the chicken is when cooked in an Instant Pot. It’s easy to get overcooked, rubbery chicken breasts. But this recipe delivers then tender, juicy, and perfectly cooked.

And the blend of Dijon mustard, Sherry, black pepper and thyme really is the perfect flavor combination.

Don’t you just want to eat that?!

Instant Pot Dijon Chicken recipe

Now, let’s go make this awesome Instant Pot Dijon Chicken recipe!

You’ll want to make this again, and again, and again. We do!

Instant Pot Dijon Chicken on a white platter

Instant Pot Dijon Chicken

This Instant Pot Dijon Chicken recipe has moved very close to the top of our list of favorite Instant Pot dishes, actually, of any kind of dish...Instant Pot or not! And it's so easy. Super tender chicken with an incredibly flavorful sauce. Serve with wild rice, or rice pilaf, and side salad, or steamed veggies, and you'll have a restaurant-quality meal on a weeknight in less than 30 minutes! YES!
4.50 from 2 votes
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: Instant Pot
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 237kcal


  • ½ cup chicken stock
  • ¼ cup dry sherry
  • 2 tbsp Dijon mustard
  • 2 garlic cloves minced
  • 1 tsp dried thyme leaves
  • ½ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 3 boneless, skinless chicken breasts about 2 lbs, total


  • In a medium bowl, whisk together the stock, sherry, mustard, garlic, thyme, salt, and pepper. Set aside.
  • Select the SAUTÉ on More (High).
  • Melt the butter in the pot and add the onion and sauté until softened, about 4 to 5 minutes.
  • Nestle the chicken breasts into the onions, then pour the stock-mustard mixture over the chicken.
  • Secure the lid and set the Pressure Release to Sealing.
  • Select MEAT/STEW or MANUAL or PRESSURE COOK and set the timer for 8 minutes at High pressure.
  • Let pressure release naturally for 5 minutes, the move the Pressure Release to Venting to release any remaining steam.
  • Open the pot and and carefully remove the chicken to a plate and loosely tent with foil to keep warm.
  • Press CANCEL and then press SAUTÉ and cook for anther 6 to 7 minutes to thicken the sauce.
  • Plate the chicken and spoon the sauce over the top.
  • Serve with wild rice and steamed vegetables.


Calories: 237kcal | Carbohydrates: 3g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 692mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
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  • 5 stars
    Similar experience to Travis but my solution was to keep the same cooking time and cut the natural release altogether. Took a bit of experimentation but it was worth eating it again and again. Love this recipe.

    • Thanks so much, Chris! Sounds like a good adjustment, we’ll re-visit this recipe and update to reflect the success you guys have had with those tweaks. Thanks so much for letting us know and for the wonderful review! We appreciate that very much!! Best, Kris & Wesley

      • Still making this. About to do it again 🙂

        At the time I posted the previous comment I had moved in with my partner a few months prior at the start of the pandemic. I was using her instant pot rather than mine.

        Interesting further discovery since then…

        At some point hers got dropped and I dare not use a pressure cooker that’s fallen from a height. We collected mine instead and I had to make a few adjustments to the recipes in regular rotation.

        It seems as though individual pots have a bit of a personality of their own. A little different from each other but consistent with themselves.

  • 4 stars
    Sauce was fantastic but 8 minutes high pressure with 5 minutes natural releases significantly overcooked the chicken. Will try using bone-in chicken thighs next time or cutting high pressure time to 6 or 7 minutes.

  • Are there any changes that need to be made if I want to double The Insta pot Dijon chicken recipe? Thanks

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