instant pot bacon honey mustard chicken

INGREDIENTS

• 1/2 cup chicken broth
• 1/4 cup honey
• 1/4 cup dijon mustard
• 1 1/2 Tbsp minced garlic
• 1 Tbsp olive oil
• 1/2 pound (8 oz) sliced mushrooms
• 1 1/2 lbs (24 oz) boneless, skinless chicken thighs (mine were frozen)
• Salt and pepper
• 1/2 cup evaporated milk or half and half
• 1/2 cup crumbled bacon (I used real bacon bits from costco)
• 3 Tbsp cornstarch 
• 3 Tbsp water

INSTRUCTIONS

1. Add chicken broth, honey, mustard, garlic and olive oil to the Instant Pot. Whisk well. Add in the mushrooms and the chicken. Salt and pepper the chicken lightly.
2. Cover and secure the lid. Make sure valve is set to “sealing.” Set the timer to 15 minutes. After the timer is up let the pressure release naturally for 10 minutes then move the valve to “venting.” Remove the lid.
3. Stir in the bacon and the milk. Turn the Instant Pot to the saute function. In a small bowl stir together 3 Tbsp of cornstarch and 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. This will thicken up the sauce almost instantly.
4. Serve chicken and sauce over rice, quinoa, noodles or mashed potatoes.