As we move quickly into Spring weather and increased activities in and out of the house, my choices for dishes reflect the need to be simple, quick, and filling for people on-the-go. This one checks the boxes pretty well – it’s simple (only a handful of ingredients), quick (anything cooked in an Instant Pot is quick), and filling (well, you gotta eat, right?).
I prefer chicken thighs over breasts because they have more flavor and are less likely to dry out when cooked, but you could certainly use breasts in this dish if you wanted. Either way, the key is in the sauce, which combines the sweetness of maple syrup with the savory flavors of Dijon mustard, with a little splash of vinegar to help brighten the overall taste. There are several variations of this sauce found on other recipe sites; I took what I thought were the best parts and combined them. I hope you enjoy it.
Adapted from Fannetastic Food
Instant Pot Maple Dijon Chicken Thighs
An easy to make chicken dish that blends sweet and savory flavors all in one delicious sauce. The Instant Pot makes it quick and simple, perfect for busy weeknights.
Adapted from Fannetastic Food
In a small bowl whisk together vinegar, maple syrup, both Dijon mustards, garlic, and rosemary until well blended. Set aside.
Add olive oil to the Instant Pot and press the Sauté button. When the oil is hot, sear both sides of the chicken thighs until lightly browned, about 3-4 minutes per side (note: you may need to do this in batches). Remove from the pot and set aside.
Deglaze the bottom of the Instant Pot by adding the chicken broth and scraping up any bits stuck to the bottom. This will reduce the chance of getting a "Burn" error. Press the Cancel button to turn off the Sauté function.
Add the chicken back to the pot, overlapping pieces if needed. Pour the syrup mixture over the chicken, coating all of the pieces. Cover and lock the lid into place, and set the venting value to the "Sealing" position. Depending on the model, press either the Manual or Pressure Cook button, select High Pressure, and set the timer for 8 minutes.
When cooking is completed, allow the Instant Pot to natural release for 5 minutes, then turn the vent valve to Venting to finish releasing any remaining pressure. Carefully open the lid, then remove the chicken and place on a serving dish to rest. Cover the dish to keep the chicken warm.
Press the Sauté button again and bring the sauce mixture to a boil. Cook until the liquid has been reduced and what remains has thickened. Press Cancel to turn off the Instant Pot. Check taste and add salt or pepper if needed. Spoon sauce over the chicken when serving.
Serving Size 1 chicken thigh with sauce
- Amount Per Serving
- Calories 276kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Cholesterol 90mg30%
- Sodium 503mg21%
- Potassium 90mg3%
- Total Carbohydrate 14g5%
- Sugars 12g
- Protein 21g42%
- Calcium 2 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Chicken breasts can be substituted for the thighs if desired. Increase cooking time to 10 minutes.
- Frozen chicken can be used. Increase cooking time 2-3 minutes.
- If the sauce does not thicken as much as desired, make a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water, then stir into the sauce as it cooks.