Risotto with Lemon and Shrimp
Chicken with Jalapeno-Bacon Mustard
| By : |
| 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
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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