Savory Instant Pot Chicken with Maple-Mustard Glaze and Roasted Vegetable Medley

Begin by gathering all your ingredients to ensure a smooth cooking process. In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar to create the glaze.

Season 2 pounds of boneless, skinless chicken thighs with salt and pepper on both sides. Set your Instant Pot to the 'Sauté' mode and add 1 tablespoon of olive oil.

Once the oil is hot, sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

Pour the maple-mustard glaze into the pot, scraping up any browned bits from the bottom. Return the chicken to the pot, ensuring it is well coated with the glaze.

Add 1 cup of low-sodium chicken broth to the pot to create steam for cooking. Close the lid and set the Instant Pot to 'Manual' mode for 10 minutes.

While the chicken cooks, prepare the vegetable medley by chopping 1 cup of carrots, 1 cup of zucchini, and 1 cup of bell peppers into bite-sized pieces.

After the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release.

Carefully remove the chicken and set it aside to rest. Add the chopped vegetables to the pot, stirring them into the remaining glaze and broth.

Close the lid again and set the Instant Pot to 'Manual' mode for an additional 5 minutes. Once done, perform a quick release.

Serve the chicken thighs over a bed of the roasted vegetable medley, drizzling any remaining glaze from the pot over the top for added flavor.

Garnish with fresh parsley for a pop of color and serve immediately.