Instant Pot Chicken with Jalapeño Bacon and Mustard

Instant Pot Spicy Mustard Chicken with Jalapeño Bacon

Mustard is a popular condiment in Asia, the Mediterranean, southeastern and northern Europe, America, and Africa – basically, the whole world enjoys mustard.

It is considered to be one of the most popular and widely used condiments and spices in the world.

Mustard seeds on their own aren’t spicy until water or an acid is added to the crushed seeds.

Grinding the seeds and mixing them into a liquid of your choice helps to release the oils and enzymes that give mustard the bite it has.

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These liquids can include wine, lemon juice, vinegar or water to bring out their spice flavor.

When mixed with water the spiciness doesn’t last long. Where as with a liquid acid, it maintains the spicy flavor.

Mustard is commonly paired with cheeses and meats since the flavor profile brings out the taste of such ingredients.

Instant Pot Chicken with Jalapeno, Bacon and Mustard

½ cup spicy brown mustard or old style whole grain mustard (your preference)

1/2 teaspoon smoked paprika

¼ teaspoon Himalayan salt

¼ teaspoon black pepper, ground

1 pound chicken thighs (about 3 thighs) skinless, boneless

7 slices smoked bacon, chopped

1/2 yellow onion, sliced

1 jalapeño, seeded, vain removed, sliced

1 cup chicken broth

In a small bowl, combine sauce mixture ingredients.

Use 1/3 of the sauce to coat the chicken thighs. Set aside.

Add bacon, onion and jalapeno to the Instant Pot.

Select the Saute function.

Cook and stir until the bacon gets crispy.

Then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.

Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Put the chicken into the pot in an even layer.

Close and lock the lid and turn the steam release handle to Sealing.

Pressure cook, High, for 10 minutes

When the time is up, let the pressure naturally release for 5 minutes.

Then quick-release the remaining pressure.

Carefully remove the chicken from the pot to a serving plate.

Add 1/4 cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.

Serve chicken topped with sauce and remaining bacon.

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