This Instant Pot Creamy Dijon Chicken is Whole30 compliant, simple to make and so delicious!

Hello my friends!! The lack of new recipes in the last 2 weeks was because we moved!!!  Just about 7 minutes away from our last house but it is bigger, has a pool and will hopefully be our forever home.  Throughout the packing and moving process, we have been eating take out and delivery for so many meals and I am starting to feel it.  So this week, now that my kitchen is mostly unpacked, it’s time to get back on the healthy homemade meals train!  Starting with this super easy and tasty Instant Pot Creamy Dijon Chicken.  You can serve this with any veggie or side but I loved it over a mashed potato/ cauliflower mixture.  The sauce is so tasty and mixes with the mashed potatoes to create a super yummy combo you will love.  Ruth even ate this soooo winning!  I can’t wait to get back in the swing of eating more veggies and less sugar because I need the energy.  Ruthie is so full of life and energy and she is my main motivation for staying healthy.  We went on a walk on the trail behind our new house this weekend and she loves to explore and run (while pumping her little arms).  It’s way too cute!

This Instant Pot Creamy Dijon Chicken is Whole30 compliant, simple to make and so delicious!

Looks so creamy and delish right?

Chicken, we know you have some frozen so here are a few more recipes to try:

Grilled Mayo Marinated Pesto Chicken

Chicken Bacon Ranch Spaghetti Squash Casserole

Veggie Packed Chicken Nuggets

Sheet Pan Kale & Chicken Sausage Salad

This Instant Pot Creamy Dijon Chicken is Whole30 compliant, simple to make and so delicious!

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This Instant Pot Creamy Dijon Chicken is Whole30 compliant, simple to make and so delicious!

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This Instant Pot Creamy Dijon Chicken is Whole30 compliant, simple to make and so delicious!

Instant Pot Creamy Dijon Chicken


  • Author: Kelsey
Scale

Ingredients

  • ½ cup chicken stock
  • ½ cup coconut milk
  • 2 tablespoons dijon mustard
  • 1 tsp dried thyme
  • ½ tsp salt
  • 1 tbsp oil
  • 1 cup chopped onion
  • 1 tsp minced garlic
  • 2 tsp coconut aminos
  • 1.5 lb chicken breasts
  • 1 tbsp arrowroot powder + 1 tbsp water
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Instructions

Instant Pot:

  1. In a small bowl combine chicken stock, coconut milk, dijon mustard, dried thyme and salt.
  2. Place your instant pot on saute and once it is hot add in oil and onion and cook, stirring occasionally for 1 minute.  Then add in garlic and cook for another 30 seconds. Add in coconut aminos and stir to combine, then turn the instant pot off.
  3. To the instant pot, add chicken and coconut milk mixture.  Put the lid on, make sure it is in the sealing position, then turn the instant pot on manual high pressure for 15 minutes.
  4. Once the time is up, turn the knob on top to venting and let the pressure release.
  5. Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
  6. Turn the instant pot to saute and wait until the sauce begins to boil. Pour in the arrowroot mixture and whisk quickly to thicken the sauce.  Once the sauce is thickened, turn off the instant pot and add back in the shredded chicken and the parsley. Stir to combine and season with salt and pepper to taste.

Slow Cooker:

  1. In a small bowl combine chicken stock, coconut milk, dijon mustard, dried thyme and salt.
  2. Place a pan over medium heat once it is hot add in oil and onion and cook, stirring occasionally for 1 minute.  Then add in garlic and cook for another 30 seconds. Add in coconut aminos and stir to combine then add into your slow cooker.
  3. To the slow cooker, add chicken and coconut milk mixture.  Put the lid on, and cook on low for 4-6 hours.
  4. Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
  5. Pour the sauce in a saucepan and place over medium high heat and bring it to a boil. Pour in the arrowroot & water mixture and whisk quickly to thicken the sauce.  Once the sauce is thickened, turn off the heat and add back in the shredded chicken and the parsley. Stir to combine and season with salt and pepper to taste.