Best 3 Instant Pot Maple Dijon Chicken Thighs Recipes

INSTANT POT MAPLE DIJON CHICKEN AND SWEET POTATOES

Steps:

• Pour chicken broth into bottom of the pot. Turn your pot to saute mode so that the pot can start heating up.
• In a small bowl whisk together the dijon, maple syrup, rosemary, salt, pepper and oil.
• Put the chicken into the Instant Pot. Drizzle half of the dijon/syrup mixture over the chicken.
• Layer all of the sweet potatoes on top of the chicken and then all of the brussels sprouts over the potatoes. Drizzle the rest of the dijon/syrup mixture over the top.
• Turn off the saute mode. Cover the pot and make sure valve is set to sealing. Set the manual/pressure cook button to 0 minutes on high pressure. The pot will take a while to come to pressure because it is so full. While it comes to pressure the food will be cooking. When the timer beeps let the pot sit there for 10 minutes and then move the valve to venting.
• Open the pot and serve the chicken and vegetables.

INSTANT POT® MAPLE-DIJON CHICKEN THIGHS

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.

MAPLE DIJON GLAZED CHICKEN RECIPE

Steps:

• Preheat your oven to 425 degrees F.
• Mix together Dijon mustard, maple syrup and rice vinegar.
• Put the whole package of chicken thighs into an 8 x 8 inch glass baking dish (I lined mine with aluminum foil for easy clean up).
• Salt and pepper the thighs.
• Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated.
• Put the chicken thighs in the oven, and let them bake for about 40 minutes or until a meat thermometer reads 165 degrees F.
• Baste the tops of the chicken with more sauce halfway through cooking time. Use the sauce that is in the pan for basting.
• Let the chicken rest for 5 minutes before serving.
• Sprinkle with rosemary if desired.