Autumn Harvest Instant Pot Chicken with Apple-Cranberry Chutney

Begin by seasoning the chicken thighs with salt, pepper, and a sprinkle of cinnamon for a warm flavor base.

Set the Instant Pot to 'Sauté' mode and add 2 tablespoons of olive oil. Once the oil is hot, sear the chicken thighs for about 4 minutes on each side until golden brown.

Remove the chicken and set aside. In the same pot, add 1 diced onion and sauté until translucent, about 3 minutes.

Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant. Add 1 cup of diced apples, 1 cup of fresh cranberries, 1/4 cup of brown sugar, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of allspice to the pot.

Mix well and let it cook for 2 minutes to combine the flavors. Pour in 1/2 cup of chicken broth and scrape the bottom of the pot to deglaze.

Return the chicken thighs to the pot, ensuring they are nestled in the chutney mixture. Close the lid and set the Instant Pot to 'Manual' mode for 12 minutes.

Once the cooking time is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.

Carefully remove the chicken and let it rest for a few minutes. Serve the chicken topped with the apple-cranberry chutney and garnish with fresh parsley for a pop of color.