Chicken with Jalapeno-Bacon Mustard
By :Chop Secrets
Print Recipe
Votes: 3
Rating: 4.67
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
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
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
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
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. In a small bowl, combine Sauce Mixture ingredients. Use 1/3 of the sauce to coat the chicken thighs. Set aside.
  2. Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
  3. 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.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken into the pot in an even layer.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a serving plate.
  10. Add 1/4 cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.
  11. Serve chicken topped with sauce and remaining bacon.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

3 replies
  1. tressa1131
    tressa1131 says:

    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.

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