Instant Pot Dijon Dill Chicken

When I was in Greece, I had a chicken dish with the most amazing, yet simple sauce made up of dijon, lemon, butter and dill. It was absolute pure heaven not only when draped over the chicken, but also when served over rice!

So of course I had to do a version of this for the Instant Pot! Quick, Easy (NO PREP AT ALL) and just bursting with an absolutely outrageous flavor to transport you right to Athens. ??

Here’s How I Made It!: 

Start off with some chicken broth…

…and some dijon mustard (yummmm.  And yes, you must use it, otherwise it won’t very well be Dijon Dill Chicken, now would it? ?)

Stir the broth and dijon together until blended.

Now take some chicken thighs…

…place them in the liquid…

…and add some BUDDAH. Secure the lid and cook at high pressure.

When done, take some tongs…

…and transfer the chicken to a serving dish. Set aside.

Now we want to add in some fresh lemon juice…

…and more dijon! The reason we add more now is that the first division totally liquifies due to pressure cooking. The second division of the dijon (that sounds like a religion) is added now for some perfect substance.

Stir together and give the pot heat so it bubbles.

While the pot’s heating up, make a cornstarch slurry by taking equal parts cornstarch…

…and water…

 …and stirring together until nice and smooth (it may be like cement at first but quickly becomes liquid-y).

Once the pot’s a-bubblin’, add in the slurry…

…and stir for a minute before turning the heat off.

Once the bubbles have died down, add in another star ingredient you must use (to make this dish’s name make sense) – some fresh dill…

…and stir into that amazing dijon sauce!

After a few minutes of cooling/setting, it will thicken into the perfect consistency.

Take that wonderful gravy of a dijony, dilly, lemony, buttery sauce and cascade it over the chicken in the serving dish…

…and feel free to top with even MORE dill!

Now plate some up…

…along with some rice to go with it. The rice sops up the sauce so incredibly well (as will bread) and is strongly suggested!

Now take some of those super tender chicken thighs that you can cut with a fork…

And once that juicy chicken slathered in that delightful sauce hits your mouth, you’ll soon realize it’ll be a Greek Tragedy that it’ll be gone so soon. It’s truly that good.


At the time this post was created, Pressure Luck was in sponsorship with and exclusively used Southeastern Mills products for broth and base ingredients

Instant Pot Dijon Dill Chicken
Yield: 6

Instant Pot Dijon Dill Chicken

Instant Pot Dijon Dill Chicken

Being a lover of everything Dijon & dill, I knew I had to create a rich (yet light-ish) sauce that embodied these flavors. Once paired with plump chicken thighs, the lips will start a-smackin'!

Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes


  • 2-3 lbs of chicken thighs or breasts, boneless/skinless preferred (I used thighs and kept them whole. If you use breasts, slice them up a bit so they aren’t massive in size)
  • 1/2 stick (4 tbsp) of salted butter
  • 2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)
  • 1/2 cup of Dijon mustard, divided in half
  • Juice of half a lemon (you can add the juice of a whole lemon if you want it even more lemon-y)
  • 4 tbsp of cornstarch + 4 tbsp of water to form a slurry
  • 1/2 cup of fresh dill, chopped/ripped up (use can use more if you wish but using FRESH dill over DRY is a massive and beneficial difference here)


  1. Add the broth and 1/4 cup of the dijon mustard to the Instant Pot and stir until combined. Then, add the chicken and top off with the butter (Note: If you want the sauce to have an even stronger dill flavor, add the dill in now rather than waiting until Step 6)
  2. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Quick release when done
  3. Remove the chicken with tongs, transfer to a serving bowl and set aside
  4. Go back to the Instant Pot, hit “Keep Warm/Cancel” and then “Sauté” and adjust so you’re on the “More” or “High” setting. Add in the lemon juice and the remaining 1/4 cup of dijon mustard. Stir until melded
  5. Once bubbling, add in the cornstarch slurry and stir immediately. After a minute of bubbling, hit “Keep Warm/Cancel” to turn the pot off. As the bubbles die down, the sauce will have thickened significantly. Let it cool for about 5 minutes
  6. Stir in the dill and then pour the sauce over the chicken (Note: If you already added the dill in Step 1 and still want more, simply stir in however much more you’d like to the sauce now)
  7. Enjoy over some white rice or brown rice which will pair with and sop up that luscious sauce so beautifully! Also goes great over pasta, zoodles and some veggies!

Jeffrey's Tips

If you don’t mind a much thinner sauce and want to skip out on cornstarch slurry, leave it out! Or sub in arrowroot!

This sauce goes WONDERFULLY over some white rice or brown rice!

    Reader Interactions


    1. Robin

      I just made this and it’s so good!! Making rice now & then dinner is ready. Thank you for this deliciousness 🙂

    2. Sara W.

      The rice in your picture doesn’t look like plain white rice…do you have something special you made to go with this dish??

    3. Kerry

      Made this tonight and used the whole lemon juiced. I served it with steamed broccoli, which was a very good pairing. My husband loved it.

    4. Jennifer K

      Love this recipe, made it twice so far. Planned to make it again this week but accidentally got bone-in/skin on chicken thighs. Would this still work?

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