Maple-Dijon Chicken Thighs Made in the Instant Pot®

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
• ½ cup heavy cream
• 1 ½ tablespoons cornstarch

Step 1

Turn on your Instant Pot to the sauté setting. Mix together garlic salt, oregano, and thyme in a small bowl, then sprinkle this seasoning all over the chicken thighs, skin-side up. When the pot is hot, add some grapeseed oil and sear the chicken skin-side down until the skin is golden and the meat is no longer pink inside, about 2 to 3 minutes per side. You may need to do this in batches. Once done, set the chicken aside on a plate.

Step 2

Drain any excess oil from the pot, then toss in the chopped onion and garlic. Cook them for about a minute until softened, scraping up any browned bits from the bottom. Pour in the chicken broth and give it a good stir to loosen up all the flavorful bits.

Step 3

Turn off the sauté mode and nestle the chicken thighs back into the pot, skin-side up. They might overlap a bit, and that’s okay. In a small bowl, whisk together the Dijon mustard and maple syrup, then pour this mixture over the chicken.

Step 4

Seal the lid and set the Instant Pot to high pressure for 15 minutes. It’ll take about 10 to 15 minutes for the pot to come to pressure. Once the cooking time is up, let the pressure release naturally—it could take anywhere from 10 to 40 minutes.

Step 5

Carefully remove the chicken and place it on a serving plate. Add sliced mushrooms to the pot, then whisk together the heavy cream and cornstarch in a separate bowl. Stir this into the liquid left in the pot. Switch back to sauté and let the sauce simmer, whisking often, until it thickens up nicely, about 5 to 7 minutes. Spoon the creamy sauce over the chicken and enjoy!