Name: Alice Springs Chicken (Outback Copycat) in Your Pressure Cooker
Prep time: 70 min
Cook time: 25 min
Total time: 95 min
Ingredients: 1/2 cup Dijon mustard; 1/2 cup Honey; 1/4 cup Mayonnaise; 2 teaspoons Lemon juice; 3 to 4 Boneless, skinless chicken breasts (about 1½ pounds); 2 tablespoons Salted butter; 6 ounces Mushrooms (sliced); 1/2 teaspoon Seasoned salt; 1/4 teaspoon Black pepper; 1 tablespoon Olive oil; 6 slices Bacon (cooked and chopped); 2 cups Colby-Jack cheese (shredded); Fresh parsley (chopped, for garnish)

Steam curls up from the valve and your stomach starts talking back. The cozy smell of honey and mustard drifts through your kitchen while you wait. You catch yourself thinking about that first bite 1 juicy chicken, that little tang that wakes everything up.

Honey mustard sauce on chicken breast in pressure cooker — Juicy chicken breasts cooking under honey mustard sauce locking in rich flavors.

This recipe kinda grabs you because its simple, fast, and hits all those comfort food notes. You don't gotta wait forever like with the oven only. Pressure cooking makes everything tender real quick, with flavors locking in better than you expect.

So while the steam shows you that cookings going on, your mouth already remembers those sweet and savory bites. You start imagining the creamy sauce with bacon and cheese melting on top. Its like youre already halfway there to dinner heaven.

The Real Reasons You Will Love This Method

Pressure cooking cuts your cook time big time but keeps the chicken tender as heck.
You get that perfect combo of sweet honey mustard with smokey bacon right fast.
Using natural release helps the chicken stay juicy without drying out.
Easy cleanup since everything cooks mostly in one pot you dont gotta deal with a bunch of pans.
The steam cues you with smells and sounds so you know its all coming together without watching a clock nonstop.

All the Pieces for This Meal

½ cup Dijon mustard gives that tangy punch you want.
½ cup honey sweetens stuff up real good, especially mixed with mustard.
¼ cup mayo adds a creamy vibe that brings the sauce together smooth.
2 teaspoons lemon juice brightens the sauce, makes it fresh tasting.
3 to 4 boneless, skinless chicken breasts gotta have your protein ready, around 1 9 pounds.
2 tablespoons salted butter use this for se2te9ing those mushrooms till tender.
6 ounces mushrooms, sliced adds earthy flavor, a nice soft bite you wanna spread on top.
6 slices bacon, cooked and chopped + 2 cups shredded Colby-Jack cheese and fresh parsley for the finish gonna melt on your chicken, yum.

Walking Through Every Single Move

Start with whisking the Dijon mustard, honey, mayo, and lemon juice in a small bowl. This sauce is your flavor MVP.

Pound the chicken breasts so theyre almost even thickness. Then toss them in a zip-top bag or shallow dish. Pour in half that honey mustard sauce and let it chill in the fridge for at least 30 minutes. Marinating helps lock in flavor and moisture.

Now preheat your oven to 375daF if youre finishing in there later on.

While thats happening, melt butter in a skillet over medium heat. Toss in your mushrooms and cook them till they get soft and tasty, about 5 to 7 minutes. Set them aside when done.

Sautéed mushrooms in skillet for chicken topping — Perfectly sautéed mushrooms add earthy richness to the dish.

Take the chicken out of the marinade and throw that marinade away. Season chicken breasts with seasoned salt and black pepper. Heat olive oil in a big pressure cooker skillet or oven-safe pan over medium. Sear chicken on both sides till golden brown 3 to 4 minutes each side.

If youre using an oven-safe skillet, you can transfer it to the oven now. Spoon those mushrooms over chicken, then drizzle the rest of the honey mustard sauce on top. Sprinkle bacon and cheese all over. Pop it in the oven for 20 to 25 minutes till the chicken hits 165daF.

If youre finishing completely in the pressure cooker (which you can do), add the mushrooms on top after searing, then seal and set cook time for about 8 minutes. Use natural release so the chicken stays juicy and tender. After cooking, top with bacon and cheese, then do a quick release just to melt cheese a bit with residual heat.

Let the dish rest a few minutes before serving. Gotta let those juices settle for that tender pull you want.

Quick Tricks That Save Your Time

Make your honey mustard sauce ahead and stash it in the fridge for quick marinating anytime.
Use pre-sliced mushrooms or frozen if youre rushing, they still work well when sautéed fast.
Cook bacon in microwave first to save stove time, then chop it up right away.
For searing, dont crowd the pan. Do it in batches if needed, so chicken browns real nice instead of steaming.

Your First Taste After the Wait

That first forkful hits your tongue with warm honey sweetness balanced by tangy mustard. Its kinda like a cozy hug of flavor right there.

You notice the mushrooms are soft and earthy, soaking up all that sauce goodness while the bacon bits add a nice smoky crunch.

The chicken pulls apart easy, nice and tender thanks to the pressure cookers gentle steam magic. Each bite brings a little creamy cheese melt that finishes every flavor note just right.

Finished Alice Springs Chicken topped with cheese, bacon, and parsley — The final plated Alice Springs Chicken, bubbling with melted cheese and crispy bacon.

You feel that cozy satisfaction only a good home-cooked meal can deliver, and you catch yourself wanting more right away.

Your Leftover Strategy Guide

Keep leftovers in an airtight container in the fridge up to 3 days. That way you get to enjoy more without extra cooking fuss.

If you wanna freeze portions for later, wrap pieces tightly in foil before putting in freezer bags. Theyll keep good for up to 2 months, ready for a quick reheat.

Reheat gently in microwave or on stovetop with a splash of water to keep things tender. Avoid drying out by covering when warming up.

Everything Else You Wondered About

Can I use chicken thighs instead of breasts? Totally! Thighs stay juicy too and might even cook faster in the pressure cooker.
Whats the difference between quick release and natural release? Quick release releases the steam fast, but natural release lets pressure drop slowly so food stays juicier, perfect for chicken.
Do I have to sear the chicken? It helps lock in flavor and gives a nice texture, but you can skip if in a big hurry. Your dish still tastes good.
Can I skip the oven part? Yep, just cook fully in the pressure cooker. Then add cheese and bacon after cooking to melt on top.
What if I dont have Colby-Jack cheese? Use any melty cheese you like. Cheddar or mozzarella also work great here.
How do I know when chickens done? You wanna hit 165daF internal temp. Use a meat thermometer for spot-on doneness every time.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, dont miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.