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  • Megan Bishop

Instant Pot Honey mustard chicken & Green beans

Updated: Jan 18

I'm not a recipe creator by any means, but I think I do a pretty good job of finding tasty + healthy recipes, and then sometimes tweaking them to make them even tastier or to fit my nutrition goals. I know the question of "what's for dinner" is often something the person responsible for said dinner may cringe when hearing because it's hard to keep coming up with ideas. I'm hoping to give you some options that you can work into your dinner rotations with this series!

This chicken and potato dish was a huge hit - we all cleaned our plates, and I enjoyed the leftovers for lunch the following day! Plus it was quick and easy - taking less than 35 minutes. I added in mushrooms to replace some of the potatoes, cut back a little on the oil and didn't end up using all of the honey mustard sauce. I also only used 1 lb of chicken because that was plenty for our 4 servings. If you're making this for 5-6 people, go ahead and use 1.5 lbs chicken and 1.5 lbs potatoes. I had some chicken thighs we needed to use, so I used boneless skinless thighs (trimmed off most fat) rather than breast - either will work great, so use what you have or prefer. These changes saved about 130 calories per serving!

Instant pot Honey Mustard chicken recipe (can follow as is, or see my edits below link):

  • 3 tbsp olive oil in honey mustard sauce instead of 4

  • 1 lb chicken instead of 1.5 lbs

  • 1 lb bag of potatoes instead of 1.5 lbs

  • added 1 container of quartered mushrooms

  • used about 2/3 of honey mustard sauce and left the rest out for dipping

Green beans with garlic and pepper (4 servings) | 20 mins:

I love this green bean dish because it goes with so many different things and you only need a few minutes to heat them back up and finish them off. That makes it pretty easy to work into the timing of whatever else you're cooking.


1 lb fresh or frozen green beans, trimmed if fresh

2 cloves or 2 tsp minced garlic

1-2 tsp butter or olive oil

Salt, to taste

Crush red pepper to taste

Directions: In a large saucepan, cover green beans in water and bring to a boil. Turn the heat down and let simmer for 8-12 minutes (depending on how soft you like your green beans). If using frozen green beans - follow directions on bag. Drain green beans in colander. Add butter or oil to pan over medium-high heat and add garlic when hot. Cook garlic for about 30-60 seconds and add back the green beans. Cook until heated through or reaches desired texture. Add salt and crushed red pepper to taste.

Nutrition for meal:

Chicken & Potatoes (with my edits): 365 calories | 12g fat | 40g protein | 32g carbs | 3g fiber | 964 sodium

Green beans: 54 calories | 2g fat | 2g protein | 8g carbs | 3g fiber | 153mg sodium

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