Autumn Harvest Instant Pot Chicken with Maple-Apple Chutney and Sage Infusion

Begin by gathering all your ingredients to ensure a smooth cooking process. Next, set your Instant Pot to the sauté function and add 2 tablespoons of olive oil.

Once the oil is hot, season 4 chicken thighs with salt and pepper, then brown them in the pot for about 4 minutes on each side until golden.

Remove the chicken and set it aside on a plate. In the same pot, add 1 diced onion and 2 minced garlic cloves, sautéing until the onion is translucent, about 3 minutes.

Stir in 1 teaspoon of dried sage, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of nutmeg, allowing the spices to bloom for 1 minute.

Pour in 1 cup of low-sodium chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck.

Return the chicken to the pot, then add 1 cup of diced apples and 1/4 cup of maple syrup. Close the lid and set the Instant Pot to cook on high pressure for 12 minutes.

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

Carefully remove the chicken and set it aside. To make the chutney, use the sauté function again and add the remaining apple mixture from the pot, cooking for an additional 5 minutes until thickened.

Serve the chicken topped with the warm maple-apple chutney and garnish with fresh sage leaves for a beautiful presentation.