Recipes Meat and Poultry Chicken Chicken Thigh Recipes Instant Pot® Maple-Dijon Chicken Thighs 4.0 (1) Add your rating & review 3 Photos 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! Submitted by thedailygourmet Published on June 3, 2019 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 35 mins Additional Time: 10 mins Total Time: 55 mins Servings: 8 Yield: 8 chicken thighs Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 Directions 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. I Made It Print Nutrition Facts (per serving) 290 Calories 19g Fat 8g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 290 % Daily Value * Total Fat 19g 25% Saturated Fat 7g 35% Cholesterol 92mg 31% Sodium 406mg 18% Total Carbohydrate 8g 3% Dietary Fiber 1g 2% Total Sugars 4g Protein 20g 41% Vitamin C 1mg 1% Calcium 33mg 3% Iron 2mg 8% Potassium 281mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.