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How to Make Instant Pot® Maple-Dijon Chicken Thighs - A Step-by-Step Guide

Looking for a quick and delicious dinner recipe that can be made in a flash? Look no further than this Instant Pot® Maple-Dijon Chicken Thighs recipe! This dish is perfect for busy weeknights when you need to get dinner on the table in a hurry. With just a handful of simple ingredients and the help of your trusty Instant Pot®, you can have a mouthwatering meal ready to enjoy in no time.

What makes this recipe so special is the combination of sweet maple syrup and tangy Dijon mustard. ...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 chicken thighs

  • 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.
  • Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.
  • 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.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken to a plate.
  • Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.
  • 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.

    • Nutrition

    290 cal.

    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 92mg
    • Sodium: 406mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 20g
    • Vitamin C: 1mg
    • Calcium: 33mg
    • Iron: 2mg
    • Potassium: 281mg

    Categories

    Chicken recipes
    Instant pot recipes
    Maple recipes
    Dijon recipes
    Thigh recipes