Instant Pot Creamy Dijon Chicken
on Mar 10, 2020, Updated Aug 14, 2025
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Tender, juicy chicken smothered in a creamy Dijon mustard sauce. This Instant Pot recipe is a quick and flavorful weeknight meal the whole family will love.
Table of Contents
What Makes This Recipe Great
Craving a comforting and flavorful meal without spending hours in the kitchen? This Instant Pot Creamy Dijon Chicken recipe is the perfect solution! It’s incredibly easy to make, packed with flavor, and ready in a fraction of the time compared to stovetop cooking. Created with dijon mustard, coconut aminos and garlic this recipe bring loads of flavor and can be made in the instant pot or slow cooker.
Ingredient List
- Chicken Stock– Veggie stock can also be used
- Coconut Milk– feel free to use cows milk as well
- Dijon Mustard
- Dried Thyme
- Oil– any oil can be used
- Onion
- Garlic– yes I use jared garlic and its amazing
- Coconut Aminos– this can be found in the Asian food section
- Chicken Breast– thighs can be used as well
- Arrowroot Powder– cornstarch or tapioca powder can be used
- Fresh Parsley
- Salt & Pepper
Step By Step
- In a small bowl combine chicken stock, coconut milk, dijon mustard, dried thyme and salt.
- Place your instant pot on saute and once it is hot add in oil and onion and cook, stirring occasionally for 1 minute. Then add in garlic and cook for another 30 seconds. Add in coconut aminos and stir to combine, then turn the instant pot off.
- To the instant pot, add chicken and coconut milk mixture. Put the lid on, make sure it is in the sealing position, then turn the instant pot on manual high pressure for 15 minutes.
- Once the time is up, turn the knob on top to venting and let the pressure release.
- Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
- Turn the instant pot to saute and wait until the sauce begins to boil. Pour in the arrowroot mixture and whisk quickly to thicken the sauce. Once the sauce is thickened, turn off the instant pot and add back in the shredded chicken and the parsley. Stir to combine and season with salt and pepper to taste.
Pro Tip
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Frequently Asked Question
Is there any way to add veggies to this?
- Yes, include vegetables like carrots, mushrooms, or broccoli for a more complete meal. You can add during the end of the pressure cook or cook separately and mix in at the end of cooking.
Various Kinds of Chicken Dinners
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Instant Pot Creamy Dijon Chicken
Ingredients
- ½ cup chicken stock
- ½ cup coconut milk
- 2 tablespoons dijon mustard
- 1 tsp dried thyme
- ½ tsp salt
- 1 tbsp oil
- 1 cup chopped onion
- 1 tsp minced garlic
- 2 tsp coconut aminos
- 1.5 lb chicken breasts
- 1 tbsp arrowroot powder + 1 tbsp water
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
Instant Pot:
- In a small bowl combine chicken stock, coconut milk, dijon mustard, dried thyme and salt.
- Place your instant pot on saute and once it is hot add in oil and onion and cook, stirring occasionally for 1 minute. Then add in garlic and cook for another 30 seconds. Add in coconut aminos and stir to combine, then turn the instant pot off.
- To the instant pot, add chicken and coconut milk mixture. Put the lid on, make sure it is in the sealing position, then turn the instant pot on manual high pressure for 15 minutes.
- Once the time is up, turn the knob on top to venting and let the pressure release.
- Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
- Turn the instant pot to saute and wait until the sauce begins to boil. Pour in the arrowroot mixture and whisk quickly to thicken the sauce. Once the sauce is thickened, turn off the instant pot and add back in the shredded chicken and the parsley. Stir to combine and season with salt and pepper to taste.
Slow Cooker:
- In a small bowl combine chicken stock, coconut milk, dijon mustard, dried thyme and salt.
- Place a pan over medium heat once it is hot add in oil and onion and cook, stirring occasionally for 1 minute. Then add in garlic and cook for another 30 seconds. Add in coconut aminos and stir to combine then add into your slow cooker.
- To the slow cooker, add chicken and coconut milk mixture. Put the lid on, and cook on low for 4-6 hours.
- Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
- Pour the sauce in a saucepan and place over medium high heat and bring it to a boil. Pour in the arrowroot & water mixture and whisk quickly to thicken the sauce. Once the sauce is thickened, turn off the heat and add back in the shredded chicken and the parsley. Stir to combine and season with salt and pepper to taste.
Like this recipe? Rate and comment below!
Made this tonight and served it over mashed potatoes like in the post and it tasted like Thanksgiving!! So comforting and delicious in this crazy time!
Just the best!!
Delicious AND variable! I improvised because #quarantine and used chicken thighs, and also I didn’t have anything to thicken the sauce so I just let it simmer for awhile, and it turned out delicious! Thanks for the recipe, it’s going in my rotation!
Perfect!!
This recipe was so tasty and so quick and easy to make. My children loved it and have requested to have it again this week!!
Great to hear!!
Loved this and it was so easy!!
This is so tasty and easy!! I added some green Chile powder because I’m Mexican and like my spice, and made some cauliflower mash. Perfect quarantine, or anytime, meal!! Love you!!
So perfect!!
This was amazing. My family of four loved it. I followed the recipe exactly however, I served it with rice instead of mashed potatoes. I used the left over coconut milk to make chia seed pudding. Bonus.
Great to hear!!
Do you have a recipe for your chia seed pudding?
This recipe was so easy to make and is delicious, it’s super flavorful! We will definitely be making this again.
Great to hear!
Both of my kids ate this and loved it! It is for sure going to become a regular!
Awesome!
My husband and I both enjoyed this!
I’m so glad!
Made the crockpot version and it turned out delicious. Next time we plan to double the sauce!
That is great!