Delicious Maple and Dijon Chicken Thighs in the Instant Pot®

Ingredients

• A hint of garlic-infused salt
• Fragrant dried oregano sprinkles
• A dash of earthy ground thyme
• 8 succulent bone-in chicken thighs with crispy skin
• A generous drizzle of grapeseed oil
• Delicately sliced petite onion
• Minced cloves of garlic for a flavorful kick
• A cup of rich low-sodium chicken broth
• Two spoonfuls of zesty Dijon mustard
• Sweet and sticky maple syrup essence
• Sliced portobello mushrooms, about 4 ounces
• Creamy richness from half a cup of heavy cream
• A dash of cornstarch, approximately one and a half tablespoons

Step 1

Begin by activating a versatile pressure cooker like the Instant Pot® and choose the Saute function to get things started.

Step 2

Prepare a delightful mixture of garlic salt, oregano, and thyme in a small bowl. Sprinkle this flavorful blend over the chicken thighs, ensuring they are skin-side up.

Step 3

Once the pressure cooker indicates it's 'hot,' introduce grapeseed oil into the pot. Proceed to sear the chicken thighs, skin-side down, until they are no longer pink in the center and the juices flow clear, typically taking around 2 to 3 minutes per side. You may need to work in batches for any additional chicken thighs. Once done, transfer them to a plate.

Step 4

After draining any excess oil from the pressure cooker, add in the onion and garlic. Cook these aromatic ingredients until they soften, which should take about a minute. Pour in the chicken broth, making sure to scrape the bottom of the cooker to incorporate any delicious brown bits.

Step 5

Now, turn off the pressure cooker. Place the chicken thighs back into the cooker, skin-side up, overlapping them if necessary.

Step 6

In a separate small bowl, blend together Dijon mustard and maple syrup. Drizzle this sweet and tangy mixture over the chicken thighs. Close and secure the lid, then select high pressure following the manufacturer's instructions and set the timer for 15 minutes. Allow some time, around 10 to 15 minutes, for the pressure to build up.

Step 7

Once the cooking is complete, release the pressure using the natural-release method as per the manufacturer's guidelines, which typically takes 10 to 40 minutes. Transfer the cooked chicken to a plate.

Step 8

Introduce the mushrooms into the pressure cooker. Combine heavy cream and cornstarch in a bowl, then stir this mixture into the remaining liquid in the pressure cooker.

Step 9

Turn on the pressure cooker again, selecting the Saute function. Allow the sauce to simmer, remembering to whisk regularly, until it thickens, usually around 5 to 7 minutes. Serve this creamy and flavorful sauce alongside the delectable chicken thighs for a delightful meal.