Instant Pot Chicken with Maple-Mustard Glaze and Roasted Brussels Sprouts

Start by seasoning 1.5 pounds of boneless, skinless chicken thighs with salt and pepper. Set your Instant Pot to the 'Sauté' mode and add 2 tablespoons 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 1/2 cup of diced onion and sauté for 2-3 minutes until translucent.

Stir in 1/4 cup of Dijon mustard, 1/4 cup of pure maple syrup, and 1 tablespoon of apple cider vinegar, mixing well to combine.

Return the chicken to the pot, ensuring it is coated with the glaze. Close the lid and set the Instant Pot to 'Manual' mode for 10 minutes.

While the chicken cooks, prepare the Brussels sprouts by trimming and halving 1 pound of fresh Brussels sprouts.

Toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper. After the chicken has finished cooking, perform a quick release of the pressure.

Remove the chicken and set it aside to rest. Add the Brussels sprouts to the pot, close the lid, and set to 'Manual' for an additional 5 minutes.

Once done, perform another quick release. Serve the chicken drizzled with the remaining glaze and the roasted Brussels sprouts on the side, garnished with chopped fresh parsley if desired.