Step 1

Add broth and 1/4 cup dijon to the Instant Pot. Stir to combine.

Step 2

Add the chicken in one even layer, turning once to coat. Dot butter pieces over the chicken.

Step 3

Secure the lid, making sure the vent is closed.

Step 4

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.

Step 5

When the time is up, quick-release the remaining pressure.

Step 6

Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.

Step 7

Using the display panel select the SAUTE function and adjust to HIGH or MORE

Step 8

Add lemon juice and remaining 1/4 cup dijon mustard. Stir to combine.

Step 9

In a small bowl, mix together cornstarch and cold water. Pour cornstarch mix into the pot and stir until thickened

Step 10

Turn the pot off by selecting CANCEL . Allow to cool 5 minutes.

Step 11

Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.