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!
Love love love this recipe! I use regular NutPods in place of the coconut milk and turns out delicious. I’ve made this twice and we barely have any leftovers!
Great idea!
Soooo good!!! Crowd pleaser and truly delicious!
Awesome!
Making this again because it’s one of our favorites and my 16mo loves it too!
So glad everyone loves it!
OMG – SOOOOOO good!!! Everyone ate every single bite!!!! I wish I would have doubled the recipe! The ONLY thing I would do different next time… my fam is not big shredded chicken fans, so I would just dice it once it came out! But this is a MUST add to your list!
Awesome!
SOOO Good! My family ate every bite! Only thing I would do different is cube the chicken instead of shred, just because i prefer that over shredded, but otherwise! DELICIOUS!
Yes totally up to you!
Where are the directions for the mashed potatoes? Thank you!
I will add those on the blog soon!
This was so good! I didn’t have arrowroot flour or cornstarch so I used tapioca flour (and doubled it). It turned out delicious — like all of your other recipes i’ve tried. I’ve been a fan of yours on insta and saw this recipe this week! So Good!!
Good to know!
DELICIOUS recipe. I was hesitant at first because I’m not a big mustard fan, but I am so glad I tried it! Loved it so much with mashed potatoes. Thanks for the recipe!
Yes not too mustardy!!
Loved this recipe! Chicken was super tender and it was so easy to make. We will definitely be making this again.
That’s great!!
This recipe was easy to put together, and was delicious. I have been eating the leftovers several days in a row! This recipe will definitely be added into our meal menu rotations.
Great!