Instant Pot Maple-Dijon Chicken Thighs
In this simple recipe, which is made in a multipurpose pressure cooker, maple syrup and Dijon mustard give chicken thighs a sweet and tangy kick.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.
Combine garlic salt oregano and thyme in a small bowl.
Sprinkle over chicken thighs skin-side up.
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.
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.