THE RECIPE JOURNAL · Main Course
Instant Pot® Maple-Dijon Glazed Chicken Thighs
This recipe combines sweet maple syrup with tangy Dijon mustard for a flavorful glaze that perfectly complements tender chicken thighs. Using the Instant Pot makes it quick and easy, ideal for a delicious weeknight dinner.
FROM THE KITCHEN • Instant Pot® Maple-Dijon Glazed Chicken Thighs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting your Instant Pot to the sauté mode. In a small bowl, mix together the garlic salt, oregano, and thyme, then sprinkle this seasoning 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 meat is no longer pink and the juices run clear. You might need to do this in batches. Once done, set the chicken aside on a plate.
02
Step 2
Drain any leftover oil from the pot, then toss in the chopped onion and garlic. Cook for about a minute until they soften. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits—that adds great flavor. Turn off the sauté mode, nestle the chicken thighs back in, skin side up, even if they overlap a bit.
03
Step 3
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. It will take around 10 to 15 minutes to come up to pressure.
04
Step 4
Once the cooking time is up, let the pressure release naturally, which can take anywhere from 10 to 40 minutes. When it’s safe to open, carefully remove the chicken and set it aside.
05
Step 5
Add the mushrooms to the pot. In a separate bowl, whisk together the heavy cream and cornstarch until smooth, then stir this into the liquid left in the pot. Switch back to sauté and let the sauce simmer, stirring often, until it thickens—about 5 to 7 minutes. Pour the sauce over the chicken and enjoy!
Why you’ll love it
This dish is both quick and flavorful, making it perfect for busy weeknights. The combination of maple syrup and Dijon mustard creates a sweet and tangy glaze that enhances the juicy chicken thighs. Using the Instant Pot helps keep the meat tender and juicy every time.
How to serve
Serve these chicken thighs over a bed of fluffy rice or creamy mashed potatoes. They also pair well with roasted vegetables or a fresh green salad. Drizzle any extra glaze from the pot over the top for added flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the glaze from drying out. You can also freeze cooked chicken thighs for up to 2 months; thaw overnight in the fridge before reheating.
