Instant Pot Chicken with Sweet and Savory Maple-Orange Glaze and Rainbow Veggie Medley

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

Once the oil is hot, season the 2 pounds of boneless, skinless chicken thighs with salt and pepper, then brown them in the pot for about 3-4 minutes on each side until golden.

After browning, 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 becomes translucent, about 2-3 minutes.

Pour in 1/2 cup of freshly squeezed orange juice and 1/4 cup of pure maple syrup, scraping the bottom of the pot to deglaze and incorporate any browned bits.

Stir in 1 tablespoon of soy sauce and 1 teaspoon of ground ginger for added flavor. Return the chicken to the pot, ensuring it is well-coated with the glaze.

Close the lid, set the valve to sealing, and cook on 'Manual' high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes before performing a quick release for any remaining pressure.

While the chicken is cooking, prepare your rainbow veggie medley by chopping 1 cup of bell peppers, 1 cup of zucchini, and 1 cup of carrots into bite-sized pieces.

After releasing the pressure, remove the chicken and set it aside to rest. Add the chopped vegetables to the pot, stirring them into the remaining glaze, and set the Instant Pot to 'Sauté' mode again.

Cook the veggies for about 5-7 minutes until they are tender yet crisp. Serve the chicken on a platter, drizzling the maple-orange glaze over the top, and arrange the vibrant veggies around it for a beautiful presentation.

Enjoy your delicious and colorful meal!