Every kitchen needs some secret powerhouse combinations — but few are as pleasing as the combination of maple syrup and mustard. No, I’m not talking about that cheap imitation stuff. I mean real maple syrup. The combination of sweet and savory is just wonderful.
So it was only natural that I began to experiment with this combination in my kitchen. I also added some fresh herbs, because the Instant Pot has a way of preserving the natural aromatic oil and quality of herbs unlike baking/stovetop cooking. (If you don’t have fresh herbs on hand, don’t worry. You can still use dried herbs. But for full flavor, I definitely recommend fresh! You can freeze your extra fresh herbs, too.)
Begin by combining all the liquids together (I use a single measuring cup to save on dishes): mustard, maple syrup, water, broth.
Next, add your chicken to the IP. Even if you’re a dedicated boneless skinless breast fan, I highly recommend you give boneless thighs a try, too. Not only are they more budget friendly, but the Instant Pot turns them into fork tender awesomeness.
Lastly, add in your fresh herbs, salt, and pepper.
Then sit back and relax while the Instant Pot does its magic!
Making Maple Mustard Chicken into a Freezer Meal
As I sit here writing, I’m recovering from some intense surgery — which means I’m not able to do any meal prep. Because of our dietary restriction and Celiac disease, our options for eating out are very, very few. Which makes me super thankful that I can make Instant Pot meals up in advance and freeze them.
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