Honey-Mustard Chicken with Herb Quinoa, Roasted Broccoli & Carrots

Name: Honey-Mustard Chicken with Herb Quinoa, Roasted Broccoli & Carrots
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: Boneless, skinless chicken breasts — 2 (approximately 300–340 g total); [ ] Honey — 1½ tbsp; [ ] Dijon or yellow mustard — ¼ cup (60 ml); [ ] Reduced-sodium chicken broth — 375 ml for a 6-litre Instant Pot; [ ] Italian seasoning — ¼ tsp; [ ] Paprika — ½ tsp; [ ] Garlic powder — ¼ tsp; [ ] Cornflour or tapioca starch — 2 tsp; [ ] Cold water for thickening — 1 tbsp; Salt and black pepper — To taste; Uncooked quinoa — 100 g; [ ] Water — 200 ml; [ ] Fresh lemon juice — 1 tbsp; [ ] Fresh parsley, chopped — 1 tbsp; [ ] Olive oil — 1 tsp; Broccoli florets — 300 g; [ ] Carrots, peeled and sliced — 200 g; [ ] Olive oil — 1 tbsp; [ ] Garlic, minced — 2 cloves; [ ] Dried thyme — ½ tsp; [ ] Fresh lemon juice — 1 tbsp; Salt To taste; black pepper — To taste

5 steps

Prep:5minCook:18min

This instant pot honey mustard chicken is an easy, healthy weeknight dinner! You can use chicken breasts or chicken thighs, and the sweet and tangy marinade smothers the chicken for a delicious and simple meal.

Updated at: Tue, 20 Oct 2026 13:56:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories639.4 kcal (32%)

Total Fat18.5 g (26%)

Carbs71.8 g (28%)

Sugars20.9 g (23%)

Protein50.4 g (101%)

Sodium1736.6 mg (87%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare the honey-mustard sauce Whisk together the honey, Dijon mustard, Italian seasoning, paprika and garlic powder. Add the broth to the Instant Pot, then stir in the honey-mustard mixture. Season the chicken with salt and pepper and place it into the liquid, turning to coat. There's no need to dissolve the honey using Sauté first; incorporating it into the broth reduces the risk of scorching.

Step 2

Pressure-cook the chicken Secure the Instant Pot lid and set the valve to Sealing. Cook on high pressure for 10 minutes, following the original recipe, then carefully perform a quick pressure release. Remove the chicken and check that its thickest part has reached 74°C. Keep it covered while preparing the sauce. For a 6-litre Instant Pot, the manufacturer specifies approximately 375 ml of thin cooking liquid as the minimum; an 8-litre model requires approximately 500 ml.

Step 3

Thicken the honey-mustard sauce Measure approximately 250 ml of the cooked mustard broth into the Instant Pot, reserving the excess. Set to Sauté and bring the sauce to a gentle simmer. Mix the cornflour or tapioca starch with one tablespoon of cold water, then whisk it into the sauce. Simmer for 2–3 minutes until thickened and glossy. Add a splash of the reserved cooking liquid if it becomes too thick. Return the chicken to the sauce and coat thoroughly.

Step 4

Prepare the lemon-herb quinoa Rinse the quinoa thoroughly under cold water. Combine with 200 ml water in a small saucepan. Bring to a boil, reduce the heat and simmer covered for approximately 12–15 minutes until tender and the water is absorbed. Remove from the heat, rest covered for 5 minutes and fluff with a fork. Stir in olive oil, fresh parsley and lemon juice.

Step 5

Roast the broccoli and carrots Preheat the oven to 210°C. Toss the carrots with some of the olive oil, garlic and thyme. Spread on a baking tray and roast for 10 minutes. Add the broccoli and remaining oil, toss everything together and roast for another 15–20 minutes. The vegetables should be tender with lightly browned edges. Finish with lemon juice and a little black pepper.