Instant Pot® Chicken Thighs with Maple-Dijon Glaze

Ingredients 0/13

Step 1

Set your Instant Pot to the sauté mode. In a small bowl, mix together the garlic salt, oregano, and thyme, then sprinkle this seasoning evenly over the chicken thighs, skin-side up. When the pot is hot, add the grapeseed oil and sear the chicken skin-side down for about 2 to 3 minutes on each side until the outside is nicely browned and the center is no longer pink. You might need to do this in batches. Once done, set the chicken aside on a plate.

Step 2

Pour out any excess oil from the pot, then toss in the chopped onion and garlic. Cook them for about a minute until they soften. Pour in the chicken broth, scraping the bottom with a wooden spoon to loosen any browned bits—that adds great flavor. Turn off the sauté function.

Step 3

Place the chicken thighs back into the pot, skin-side up; they can overlap a bit if needed. In a small bowl, whisk together the Dijon mustard and maple syrup, then pour this glaze over the chicken. Seal the lid and set the Instant Pot to high pressure for 15 minutes. Give it about 10 to 15 minutes to come up to pressure.

Step 4

When cooking is done, let the pressure release naturally for about 10 to 40 minutes, depending on your pot. Once the pressure is fully released, carefully remove the chicken and set it aside.

Step 5

Add sliced mushrooms to the pot. In a separate bowl, whisk together the heavy cream and cornstarch until smooth, then stir this into the pot’s cooking liquid. Turn the sauté mode back on and simmer the sauce, stirring often, until it thickens up nicely, about 5 to 7 minutes. Serve the creamy mushroom sauce over the chicken thighs and enjoy!