Alice Springs Chicken (Outback Copycat) in Your Pressure Cooker
Juicy chicken breasts coated in honey mustard marinade, topped with mushrooms, bacon, and Colby-Jack cheese, finished in the pressure cooker or oven for a tender, comforting meal packed with sweet and savory layers.
Equipment
- 1 Mixing bowl for sauce
- 1 Skillet oven-safe
- 1 Pressure cooker or Instant Pot
Ingredients
Main ingredients
- ½ cup Dijon mustard
- ½ cup Honey
- ¼ cup Mayonnaise
- 2 teaspoons Lemon juice
- 3 to 4 Boneless, skinless chicken breasts about 1½ pounds
- 2 tablespoons Salted butter
- 6 ounces Mushrooms sliced
- ½ teaspoon Seasoned salt
- ¼ teaspoon Black pepper
- 1 tablespoon Olive oil
- 6 slices Bacon cooked and chopped
- 2 cups Colby-Jack cheese shredded
- Fresh parsley chopped, for garnish
Instructions
Instructions
- Whisk together Dijon mustard, honey, mayo, and lemon juice to make the sauce.
- Pound chicken breasts to even thickness, marinate in half the sauce for 30 minutes to 1 hour.
- Melt butter in a skillet, sauté mushrooms until tender, 5–7 minutes.
- Season chicken with seasoned salt and pepper. Sear both sides in olive oil, 3–4 minutes per side.
- Top seared chicken with mushrooms, bacon, and cheese. Use oven (20–25 min) or pressure cooker (8 min, natural release) to finish.
- After pressure cooking, open lid and let residual heat melt the cheese.
- Let the chicken rest a few minutes before serving.
- Garnish with fresh parsley and serve with reserved honey mustard sauce if desired.
Notes
Serve each chicken breast with a drizzle of reserved marinade and a sprinkle of fresh parsley.