Step 1

Mix the Mustard Crust Ingredients in a small bowl and whisk to combine. Set aside.

Step 2

Using kitchen shears or a sharp knife, cut along both sides the backbone of the chicken to split it open and remove the backbone. Spread and press on the chicken with your hands to flatten it. Cut along the keel bone enough to separate from the breast. Running your index finger down each side will make it possible to remove the keel bone completely.

Step 3

Place chicken in a bowl large enough to rest flat. Salt and pepper both the underside and the skin side of the chicken. Pour crust mixture over the chicken making sure both sides are coated well.

Step 4

Turn on your Instant Pot to Sauté and set time for 8 minutes. Add the olive oil to your Instant Pot to coat the bottom of pan. When heated put the chicken in SKIN SIDE DOWN. It should begin to sizzle and brown the skin. Sauté for 7-8 minutes, moving the chicken 1/4 turn about half way through to keep it from burning.

Step 5

When sauté function turns off remove the chicken to a plate and deglaze the pan with the white wine being sure to scrape all browned bits off the bottom. Add the warm chicken broth.

Step 6

Place the chicken SKIN SIDE UP on the trivet and place into the Instant Pot.

Step 7

Close the lid ensuring the steam release valve is set to Sealing.

Step 8

Pressure cook on high for 25 minutes.

Step 9

Allow to Naturally Release pressure for 10 minutes before doing a quick release of the remaining pressure.

Step 10

Reserve the pan liquid to use as topping for the chicken or fluffy mashed potatoes.