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Maple-Dijon Chicken Thighs Made in the Instant Pot®
Maple-Dijon Chicken Thighs Made in the Instant Pot®
Main CourseReader rated

Maple-Dijon Chicken Thighs Made in the Instant Pot®

★★★★★ 4.9 (8 reviews)

This recipe brings together sweet maple syrup and tangy Dijon mustard for a deliciously flavorful chicken dish that's ready in no time. Using the Instant Pot makes it perfect for busy weeknights without sacrificing taste.

◷45 minTotal Time
♜4Servings
▥MediumDifficulty
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Ingredients

4servings

Instructions

1

Sear Seasoned Chicken

Start by turning 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.

2

Saut onion and garlic

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.

3

Add Mustard Maple Glaze

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.

4

Pressure Cook and Release

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.

5

Make Creamy Mushroom Sauce

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!

Why You’ll Love This Recipe

This recipe combines the sweetness of maple syrup with the tangy kick of Dijon mustard, creating a flavorful sauce that perfectly complements tender chicken thighs. Using the Instant Pot® makes the cooking process quick and easy, locking in moisture and enhancing the taste.

Serving Suggestions

Serve these chicken thighs over a bed of fluffy rice or creamy mashed potatoes to soak up the delicious sauce. Steamed vegetables or a fresh green salad also pair nicely for a balanced meal.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

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