Name: Instant Pot® Maple-Dijon Chicken Thighs
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Garlic salt - 1 teaspoon; Dried oregano - 1 teaspoon; Ground thyme - 1 teaspoon; Bone-in, skin-on chicken thighs - 8; Grapeseed oil - 1 tablespoon; Onion, sliced - 1 small; Garlic, minced - 2 cloves; Low-sodium chicken broth - 1 cup; Dijon mustard - 2 tablespoons; Maple syrup - 2 tablespoons; Portobello mushrooms, sliced - 4 ounces; Heavy cream - ½ cup; Cornstarch - 1 ½ tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Maple-Dijon Chicken Thighs

1. Garlic salt - 1 teaspoon

2. Dried oregano - 1 teaspoon

3. Ground thyme - 1 teaspoon

4. Bone-in, skin-on chicken thighs - 8

5. Grapeseed oil - 1 tablespoon

6. Onion, sliced - 1 small

7. Garlic, minced - 2 cloves

8. Low-sodium chicken broth - 1 cup

9. Dijon mustard - 2 tablespoons

10. Maple syrup - 2 tablespoons

11. Portobello mushrooms, sliced - 4 ounces

12. Heavy cream - ½ cup

13. Cornstarch - 1 ½ tablespoons

How to cook deliciously - Instant Pot® Maple-Dijon Chicken Thighs

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

2. Stage

Combine garlic salt, oregano, and thyme in a small bowl. Sprinkle over chicken thighs, skin-side up.

3. Stage

Add grapeseed oil to the pressure cooker when it says 'hot.' Sear chicken thighs, skin-side down, until no longer pink in the center and juices run clear, 2 to 3 minutes per side. Continue in batches with any remaining chicken thighs. Transfer to a plate.

4. Stage

Drain any remaining oil in the pressure cooker. Add onion and garlic and cook until softened, about 1 minute. Pour in chicken broth, scraping the bottom of the cooker to ensure brown bits are incorporated.

5. Stage

Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.

6. Stage

Mix Dijon mustard and maple syrup together in a small bowl. Pour over chicken thighs. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

7. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken to a plate.

8. Stage

Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.

9. Stage

Turn on the multi-functional pressure cooker and select Saute function. Let sauce simmer, whisking often, until thickened, 5 to 7 minutes. Serve with chicken thighs.