Instant Pot Chicken with Maple-Miso Glaze and Sesame Broccoli

Start by seasoning 2 pounds of boneless, skinless chicken thighs with salt and pepper. Set your Instant Pot to the 'Sauté' mode and add 1 tablespoon of olive oil.

Once the oil is hot, add the seasoned chicken thighs and sear them for about 3-4 minutes on each side until golden brown.

Remove the chicken from the pot and set it aside. In the same pot, add 1/4 cup of low-sodium soy sauce, 1/4 cup of pure maple syrup, and 2 tablespoons of miso paste, stirring well to combine.

Return the chicken to the pot, ensuring it is coated in the glaze. Close the lid, set the valve to 'Sealing', and cook on 'Manual' high pressure for 10 minutes.

While the chicken is cooking, prepare the broccoli by cutting 1 pound of fresh broccoli into florets.

In a small bowl, mix 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, and 1 teaspoon of garlic powder.

After the chicken has finished cooking, perform a quick release of the pressure. Remove the chicken and let it rest for a few minutes.

Add the broccoli to the pot, close the lid, and cook on 'Manual' high pressure for 2 minutes. Once done, perform another quick release.

Serve the chicken drizzled with the maple-miso glaze and the sesame broccoli on the side, garnished with sliced green onions and additional sesame seeds if desired.