Instant Pot Chicken with Blackberry-Balsamic Reduction and Herbed Couscous

Begin by seasoning 4 bone-in, skin-on chicken thighs with salt and pepper on both sides. Set your Instant Pot to the 'Sauté' function and add 2 tablespoons of olive oil.

Once the oil is hot, place the chicken thighs skin-side down in the pot and sear for 5 minutes until golden brown.

Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken from the pot and set aside.

In the same pot, add 1 small diced onion and 2 minced garlic cloves, sautéing for 2-3 minutes until fragrant and translucent.

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

Add 1 cup of fresh blackberries, 1/4 cup of balsamic vinegar, and 2 tablespoons of honey to the pot, stirring to combine.

Return the chicken thighs to the pot, skin-side up, and close the lid. Set the Instant Pot to 'Manual' mode and cook on high pressure for 12 minutes.

Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure.

Carefully remove the chicken and set it aside. Switch the Instant Pot back to 'Sauté' mode and let the sauce simmer for an additional 5 minutes to thicken.

Meanwhile, prepare the couscous by cooking 1 cup of couscous according to package instructions, using the remaining chicken broth instead of water for added flavor.

Fluff the couscous with a fork and stir in 1 tablespoon of chopped fresh parsley and 1 tablespoon of lemon juice.

To serve, plate the herbed couscous and top with the chicken thighs, drizzling the blackberry-balsamic reduction over the top.

Garnish with additional fresh blackberries and parsley for an elegant presentation.