Instant Pot French Cider and Mustard–Braised Chicken

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recipe by Ivy Manning

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Hard apple cider is a common cooking ingredient in Normandy, France, a region that produces some of the world’s best cider. In this rich French dish, bone-in chicken thighs are sautéed with bacon and braised with cider and mushrooms. It’s delicious served over cooked egg noodles. SLOW COOK IT: Instead of Pressure Cook, select SLOW COOK, adjust to NORMAL/MEDIUM heat, and set for 7 to 8 hours. Place the lid set to “Venting” or use a pan lid that fits snugly on the pot. Proceed with the recipe as directed.

Inspired by:

recipe updated Feb 4, 2020


  • Bacon icon
    2 slices (None)
  • Chicken thighs icon
    Chicken thighs
    8 (1544g)
  • Shallot icon
    about ¾ cup (122g)
  • Crimini mushrooms icon
    Crimini mushrooms
    4 cups (348g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Cider icon
    355g (355g)
  • Wholegrain mustard icon
    Wholegrain mustard
    2 tbsp (33g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Plate
  • kCook icon Serving plate
  • kCook icon Work surface

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add bacon to the inner pot
  3. Sauté until browned - approx 3 min
  4. Transfer bacon to small bowl
  5. Place chicken thighs on a clean work surface
  6. Season with salt & pepper
  7. Transfer half of chicken to inner pot
  8. Cook until browned - Normal, approx 3 min
  9. Transfer browned chicken to plate
  10. Add shallot and crimini mushrooms to the inner pot
  11. Sauté until tender - Normal, 3 min
  12. Then add cider and wholegrain mustard to the inner pot
  13. Deglaze with a wooden spoon
  14. Mix until simmering
  15. Cancel - Sauté
  16. Put all of the chicken in the inner pot
  17. Return bacon to inner pot
  18. Close and lock the lid and turn the steam release handle to Sealing
  19. Pressure cook - Manual, High, 20 min
  20. Quick release
  21. Cancel - Keep warm
  22. Transfer content of inner pot to serving plate
  23. Cover with foil then set aside
  24. Heat - Sauté, More
  25. Cook until reduced by half - approx 5 min
  26. Cancel - Sauté
  27. Pour the sauce over the chicken.
  28. Serve
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