Instant Pot Chicken with Jalapeno-Bacon Mustard

This jalapeno-bacon mustard is out of this world! Spicy, savory and well….BACON. I honestly couldn’t ask for anything better to pair with tender, juicy chicken. And in the Instant Pot (get yours here:, you can go “start-to-fork” in only 30 minutes!

Spicy jalapeno pieces flavor tender chicken covered in smokey bacon accented by spicy brown mustard. This just may be the chicken recipe you can never stop eating…as long as you have a tall, cool beverage for backup!

Chicken thighs are the perfect cut to use for this dish because they cook evenly and are a lot more forgiving than chicken breast, which dries out easily. And did we mention this dish is low carb, too? Makes for a great weeknight dinner, or serve at your next game-watching party when you’re ready to turn up the heat!

Leave the jalapeno seeds in for a spicier end product. Want to amp up the spiciness even more? Use peppered bacon and add 1/4 tsp cayenne to the mustard sauce. It’s spicy-licious!

This just may be the chicken recipe you can never stop eating!


Sauce Mixture:

  • 1/2 cup spicy brown mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper


  • 1 lb boneless skinless chicken thighs
  • 7 strips of bacon, chopped
  • 1/2 small onion, sliced
  • 1 jalapeno, seeded and sliced
  • 1 cup chicken broth


  1. In a small bowl, combine Sauce Mixture ingredients. Use 1/3 of the sauce to coat the chicken thighs. Set aside.
  2. Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
  3. 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.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken into the pot in an even layer.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a serving plate.
    10. Add 1/4 cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.
  10. Serve chicken topped with sauce and remaining bacon.

*The MANUAL and PRESSURE COOK buttons are interchangeable.