Instant Pot Maple Dijon Chicken Thighs

Follow our step-by-step guide on how to make Instant Pot Maple Dijon Chicken Thighs.

1. Step 1

   Start by setting your Instant Pot to the 'Sauté' function and let it warm up.

2. Step 2

   While it heats, grab a small bowl and mix together garlic salt, oregano, and thyme.

3. Step 3

   This fragrant blend is your secret weapon—rub it generously over the chicken thighs, making sure to coat the skin side well for maximum flavor.

4. Step 4

   Once your Instant Pot is hot and ready, drizzle in some grapeseed oil.

5. Step 5

   Carefully place the chicken thighs skin-side down and sear them for about 2 to 3 minutes, or until they turn a beautiful golden brown and are no longer pink in the center.

6. Step 6

   Flip them over and give the other side the same treatment for another 2 to 3 minutes.

7. Step 7

   Once done, remove the chicken and set it aside on a plate, letting it rest for a moment.

8. Step 8

   Next, drain any excess oil from the pot, then toss in the sliced onion and minced garlic.

9. Step 9

   Sauté these for about a minute until they soften and release their delicious aroma.

10. Step 10

    Now, pour in the chicken broth, making sure to scrape the bottom of the pot to lift any tasty browned bits—this is where the flavor lives! Turn off the 'Sauté' function and nestle the chicken thighs back into the pot, skin-side up.

11. Step 11

    If they overlap a bit, that’s perfectly fine; they’ll still cook beautifully.

12. Step 12

    In a separate small bowl, whisk together Dijon mustard and maple syrup until smooth.

13. Step 13

    Drizzle this sweet and tangy mixture over the chicken thighs, adding a delightful layer of flavor.

14. Step 14

    Secure the lid of your Instant Pot and set it to high pressure for 15 minutes.

15. Step 15

    Don’t forget to allow an additional 10 to 15 minutes for the pressure to build up—this is when the magic happens! When the cooking time is up, use the natural release method to let the pressure come down, which can take anywhere from 10 to 40 minutes.

16. Step 16

    Once it’s safe to open, carefully transfer the chicken to a plate.

17. Step 17

    Now, it’s time to elevate your dish even further! Add the sliced portobello mushrooms to the pot.

18. Step 18

    In a separate bowl, whisk together heavy cream and cornstarch until well combined, then stir this creamy mixture into the remaining liquid in the pot.

19. Step 19

    Turn the Instant Pot back to the 'Sauté' function and let the sauce simmer for about 5 to 7 minutes, whisking often until it thickens to a luscious consistency.

20. Step 20

    Finally, serve the chicken thighs drizzled with that rich, creamy mushroom sauce, and watch as everyone gathers around the table, eager to dig in.

21. Step 21

    Enjoy your delicious creation!.