Instant Pot Chicken with Autumn Harvest Vegetables and Maple-Cinnamon Glaze

Begin by gathering all your ingredients to ensure a smooth cooking process. Season the chicken thighs with salt, pepper, and a sprinkle of cinnamon for added warmth.

Set your Instant Pot to the '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 they are golden brown.

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

Next, add 2 cups of diced butternut squash, 1 cup of chopped carrots, and 1 cup of diced sweet potatoes to the pot, stirring to combine.

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 seared chicken thighs to the pot, placing them on top of the vegetables. In a small bowl, whisk together 1/4 cup of pure maple syrup, 1 tablespoon of apple cider vinegar, and 1/2 teaspoon of ground cinnamon.

Drizzle this mixture over the chicken and vegetables. Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'.

Set the pot to 'Manual' mode and cook on high pressure for 12 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to 'Venting' to release any remaining pressure.

Open the lid and give everything a gentle stir to combine the flavors. Serve the chicken and vegetables warm, drizzled with any remaining glaze from the pot, and garnish with fresh parsley if desired.