Instant Pot Honey Mustard Chicken with Sweet Potato Mash

Start by seasoning the chicken thighs with salt and pepper on both sides. Set the Instant Pot to '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 aside. In the same pot, add 1 cup of diced onions and sauté for 2-3 minutes until they become translucent.

Stir in 1/2 cup of honey, 1/4 cup of Dijon mustard, and 1 tablespoon of apple cider vinegar, mixing well to create a glaze.

Return the chicken thighs to the pot, ensuring they are coated with the glaze. Add 1/2 cup of chicken broth to the pot, then close the lid and set the valve to 'Sealing'.

Cook on 'Manual' high pressure for 10 minutes. While the chicken is cooking, peel and chop 2 medium sweet potatoes into chunks.

In a separate pot, boil the sweet potatoes in salted water for about 15 minutes until tender. Once the chicken is done, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Carefully remove the chicken and set it aside. Drain the sweet potatoes and mash them with 2 tablespoons of butter, 1/4 cup of milk, and a pinch of salt and pepper until smooth.

Serve the honey mustard chicken over the sweet potato mash, drizzling any remaining glaze from the pot on top.

Garnish with fresh parsley for a pop of color and flavor.