Instant Pot Lemon-Mustard Chicken and Herb Potatoes

This is more method than recipe, but here goes.  I was doing a big cook-up day and had two burners and my oven already cooking away.  I pulled out my Instant Pot, threw this together and BAM, delicious dinner.  I cooked under full pressure for 18 minutes, but I think 15 minutes would be adequate, which is the machine’s pre-set for chicken.

You could do this easily in a slow cooker for 5 hours on low.
Instant Pot Lemon-Mustard Chicken and Herb Potatoes


  • 2 Tbsp oil of choice (I used avocado oil)
  • 3/4 c. chicken broth (edited to add!)
  • 1/4 c. lemon juice
  • 2 lb boneless, skinless chicken thighs
  • 2-3 Tbsp Dijion mustard
  • 2 Tbsp Herbes du Provence
  • 2-3 lbs red potatoes, quartered
  • Salt and pepper


Layer everything in your Instant Pot in the order listed above.  Cook under medium pressure for 15-18 minutes.

About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains.
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7 Responses to Instant Pot Lemon-Mustard Chicken and Herb Potatoes

  1. Max S says:

    is that enough liquid? I was reading my instant pot manual (pressure cooker) and it said to have at least 1 cup of liquid at the bottom to avoid burning/oveheating the cooker.

  2. calisue337 says:

    Quick Release or Natural Pressure Release?

  3. Rachel says:

    But if you put 3/4 c. of broth and 1/4 c. of lemon juice, that should count as your cup of liquid, right?

  4. Do you brown beforehand? Looks like your potatoes are browned in the bottom pic.

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