INSTANT POT® MAPLE-DIJON CHICKEN THIGHS

Instant Pot® Maple-Dijon Chicken Thighs image

These chicken thighs are coated with maple syrup, Dijon mustard, and other seasonings, and cooked in a pressure cooker. It's delicious served with rice!

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 289.9 calories, Carbohydrate 8.1 g, Cholesterol 91.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 20.4 g, SaturatedFat 7 g, Sodium 406.2 mg, Sugar 3.7 g