This Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce is sure to become a repeat on your dinner menu! This one is made in your Instant Pot and is utterly delicious, easy and FAST! Chicken thighs are seasoned with smoked Paprika and fresh thyme then drizzled with a luscious white wine sauce with a creamy Dijon mustard!
Instant Pot recipes are SUPER popular right now! I see Instant Pot recipes all over the place and I thank my lucky stars each day that I purchased my Instant Pot months ago! I couldn’t live without it! I use it ALL THE TIME! And this Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce…oh man….
Literally – I make so many recipes in my Instant Pot and it saves me a ton of time! About a year ago when I was traveling in England, a fellow food blogger friend, Erin from over at Platings and Pairings, posted a recipe for One Skillet Chicken with White Wine and Mustard Cream Sauce. From the moment I saw this recipe, I knew I wanted to try it. This is the first recipe I made when I got back to the states. And like you can probably imagine, it turned out so unbelievably amazing!
I wanted to switch it up though and make it an Instant Pot meal…so I emailed Erin and asked if I could share her DELISH recipe on my food blog. She loved the idea! So that’s how this Instant Pot Garlic Chicken meal got created!
Just so you know, I did make this Garlic Chicken recipe on the stovetop and then finished it off in the oven. It tastes delish that way too, but sometimes I need things to be faster so that’s why I love that this recipe can be made in my Instant Pot!
Ok, so here’s what I did. First, I added olive oil to my Instant Pot and sauteed the garlic.
Then, I added the Paprika, onions and bacon and sauteed for a couple of minutes. Ya’ll, my kitchen smelled ridiculously amazing during this saute process! I love the smell of sauteed garlic, onion and bacon! Gosh, I love BACON! And chicken with bacon?!?!? It’s one of my favorite combos!
Then, I added each chicken thigh and sauteed it in my Instant Pot until each side was lightly browned. Then, I added in the fresh mushrooms, fresh spinach and sun dried tomatoes on top of the seared chicken thighs! Oh my goodness ya’ll…it looked and smelled so delish! I could hardly wait!
From there, I took the remaining ingredients of dijon mustard, sour cream and whole grain mustard and mixed them all in a bowl. I removed the chicken from the Instant Pot and took a basting brush to ensure the chicken thighs were smothered in the creamy Dijon Mustard sauce. I then poured the white wine in the Instant Pot and the placed the chicken thighs back into the Instant Pot and closed the lid to seal. Is your mouth watering yet? It should be!
The Instant Pot does its magic from here. I set my Instant Pot to the Poultry setting and after a few minutes it started to lightly steam and my kitchen continued to fill with the delicious aroma of garlic dijon baked chicken.
After the cooking time, I released the pressure and let it depressurize naturally. After the depressurizing was completely done, my Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce was done and we were ready to eat!
It’s that simple, my friends! Your Instant Pot should be your best friend because it does all the work and makes your food taste so amazing!! I like to add some arrowroot or cornstarch to this dish after it is done to thicken up the Dijon Mustard cream sauce. When I serve this chicken, I love to pour a Tablespoon of the Dijon Mustard sauce over the chicken and top it with the cooked mushrooms, spinach and sun dried tomatoes. YUM!
If you serve this Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce with rice or mashed potatoes, don’t forget to add a bit of the Dijon Mustard cream sauce on top of the rice or mash potatoes! It makes the flavor POP even more!
I also love to serve a fresh spinach salad with this Instant Pot Garlic Chicken meal. This Orange Walnut Salad with Sweet and Sour Dressing pairs perfectly with this dish! Oh, and if you want my recipe for mashed potatoes, check out my Perfect Homemade Mashed Potatoes…they are a classic and a favorite by my family. I often serve these mashed potatoes when catering and I always get reve reviews! My Ono Rice recipe is also really good with this dish.
This Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce is so easy to make, full of flavor and gluten free! The other thing I love about this recipe is it’s versatility! I love that you can also make this one on the stovetop and finish it off in the oven! But I truly enjoy the convenience of making this in my Instant Pot! Happy eats to this dish, my friends!
This Instant Pot Chicken with White Wine & Dijon Mustard Cream Sauce is sure to become a repeat on your dinner menu! This one is made in your Instant Pot and is utterly delicious, easy and FAST! Chicken breasts are seasoned with smoked Paprika and fresh thyme then drizzled with a luscious white wine sauce with a creamy Dijon mustard!
- 5 chicken thighs, boneless and skinless
- 1/2 cup Dijon Mustard
- 1/2 teaspoon Paprika, smoked
- 4 slices Bacon, pork or turkey
- 1 cup white wine, dry
- 1 Tablespoon whole grain mustard
- 2 Tablespoon sour cream
- 4 sprigs fresh thyme
- 1 cup fresh mushrooms, sliced
- 1/3 cup sun dried tomatoes
- 1 cup fresh spinach leaves
- 4 cloves garlic, chopped
- 1/2 cup onions, chopped
- 1 Tablespoon olive oil
Set your Instant Pot to Saute mode. After the Instant Pot gets hot, pour in 1 Tablespoon of olive oil.
Add the chopped garlic and onions to the Instant Pot and saute for 2-3 minutes.
Chop the bacon and add the bacon and the Paprika to the Instant Pot and saute with the garlic and onions for 1 minute.
Add the chicken thighs to the Instant Pot and saute until each side is lightly browned, turning over once to saute each side.
Next, add in the fresh mushrooms, fresh spinach and sun dried tomatoes on top of the seared chicken thighs and continue to let the Instant Pot saute the ingredients.
In a bowl, combine the Dijon mustard, sour cream and whole grain mustard. Remove the chicken from the Instant Pot and take a basting brush and coat the chicken thighs in the creamy Dijon Mustard cream sauce.
Pour the white wine into the Instant pot and stir ingredients well.
Place the chicken thighs back into the Instant Pot. Add in the fresh thyme springs and lock the lid to seal. Close the steam valve.
Set your Instant Pot to the Poultry setting and set your timer to cook for 8 minutes if the chicken is thawed, 15 minutes if the chicken is frozen. Note that during this cooking process, light steam will start escaping the Instant Pot. This is a normal part of the process.
After the timer runs out, move the valve to release the pressure. Once the steam has stopped and it has completely depressurized, remove the chicken from the Instant Pot onto a plate.
Set the Instant Pot back to Saute mode. Once The Instant Pot gets hot and the sauce starts to lightly boil, add 1 Tablespoon of Arrowroot or Cornstarch to 1 Tablespoon of water in a small bowl and mix well. Then, pour the liquid mixture into the Instant Pot and whisk until the sauce becomes thicker.
Add the chicken back to the Instant Pot so the sauce covers the chicken and mix lightly to combine. Turn Your Instant Pot off and you are now ready to serve. Store any leftovers in the refrigerator.
Don’t forget to pin this Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce to your favorite DINNERS, CHICKEN and INSTANT POT boards on Pinterest!
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