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Instant Pot® Maple-Dijon Chicken Thighs
Instant Pot® Maple-Dijon Chicken Thighs
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Juicy chicken thighs glazed with maple syrup and Dijon mustard in a quick pressure cooker recipe.
Ingredients:
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon grapeseed oil
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 4 ounces portobello mushrooms, sliced
  • 0.5 cup heavy cream
  • 1.5 tablespoons cornstarch
Instructions:
  • Preheat your versatile pressure cooker, like the Instant Pot®, by selecting the Saute function.
  • Mix garlic salt, oregano, and thyme in a small bowl, then generously season the chicken thighs with the aromatic herb blend, skin-side up.
  • Heat up the grapeseed oil in the pressure cooker until it's hot. Sear the chicken thighs skin-side down until they are no longer pink in the center and the juices run clear, approximately 2 to 3 minutes per side. Repeat with any remaining chicken thighs. Then, transfer the seared chicken to a plate.
  • Get rid of any excess oil in the pressure cooker. Once that's done, toss in the onion and garlic, and sauté until they're nice and softened, which should take about a minute. Next, pour in the chicken broth, making sure to scrape up any flavorful brown bits at the bottom of the cooker.
  • Switch off the pressure cooker and carefully return the chicken thighs, skin-side up, ensuring they overlap if necessary.
  • In a small bowl, combine Dijon mustard and maple syrup. Pour the mixture over the chicken thighs and lock the lid. Set the pressure cooker to high pressure for 15 minutes following the manufacturer's instructions. Let the pressure build for 10 to 15 minutes.
  • Allow the pressure to naturally release for 10 to 40 minutes, following the manufacturer's guidelines. Then, move the chicken to a plate.
  • Add mushrooms to the pressure cooker and combine heavy cream and cornstarch in a bowl. Pour the mixture into the pressure cooker with the remaining liquid.
  • Preheat the multi-functional pressure cooker on Saute function. Simmer the sauce, whisking frequently, until it thickens, approximately 5 to 7 minutes. Serve with chicken thighs.

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