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Vortex Plus - Mini Popovers
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
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Ingredients
Sauce Mixture:
- 1/2 cup spicy brown mustard
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp ground pepper
Chicken with Jalapeno-Bacon Mustard
- 1 lb boneless skinless chicken thighs
- 7 strips of bacon chopped
- 1/2 small onion sliced
- 1 jalapeno seeded and sliced
- 1 cup chicken broth
Ingredients
Sauce Mixture:
Chicken with Jalapeno-Bacon Mustard
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Instructions
- In a small bowl, combine Sauce Mixture ingredients. Use 1/3 of the sauce to coat the chicken thighs. Set aside.
- Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
- Cook and stir until the bacon gets crispy, then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the chicken into the pot in an even layer.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a serving plate.
- Add
1/4 cup of the cooking juices and half the cooked bacon to the reserved mustard sauce. - Serve chicken topped with sauce and remaining bacon.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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This was excellent!!! My family went nuts for it!
I made this a few months ago and it was a big hit. Really great flavors
Easy prep, however the bacon didn’t crisp enough in the pot during saute. I transferred the mixture to stovetop to crisp. Otherwise the chicken was tender and the sauce was great.
Made this today using thick cut bacon we had on hand. Although the recipe was good I would recommend not using thick cut bacon. By the time it gets crisp your onions and jalapeño will be toast.
Also , since most bacon is very salty I would only add 1/2 the salt to the mustard mix and taste again after adding the bacon.
I would definitely not use the thick cut bacon again or I would start the bacon first then combine with the pepper and onion. The Jalapeno and onion were over done by the time the bacon was ready and never actually browned.
Otherwise it was a hit and very easy to prep.
This was so tasty! Definitely going to make this again! I will also agree that the jalapeno and onion be added a little later as the bacon did take quite a bit and i completely rinsed my pot to make sure i didnt get a burn notice(which i didnt)!
This recipe was terrible. Couldn’t get past the bacon sauteed part.