Soul-Warming Instant Pot Chicken with Maple-Balsamic Glaze and Roasted Garlic Mashed Potatoes

Start by seasoning 4 bone-in, skin-on chicken thighs with salt and pepper on both sides. Set your Instant Pot to the 'Sauté' mode and add 2 tablespoons of olive oil.

Once the oil is hot, place the chicken thighs skin-side down in the pot and sear for about 5 minutes until the skin is golden brown.

Flip the chicken thighs and sear the other side for an additional 3 minutes. Remove the chicken from the pot and set aside.

In the same pot, add 1 chopped onion and 3 minced garlic cloves, sautéing for 2-3 minutes until fragrant and translucent.

Pour in 1/2 cup of chicken broth, scraping the bottom of the pot to deglaze. Add 1/4 cup of maple syrup, 1/4 cup of balsamic vinegar, and 1 teaspoon of dried thyme, stirring to combine.

Return the chicken thighs to the pot, skin-side up, and close the lid. Set the Instant Pot to 'Manual' mode and cook on high pressure for 12 minutes.

While the chicken is cooking, prepare the mashed potatoes. Peel and chop 2 pounds of potatoes and place them in a pot of salted water.

Boil for 15-20 minutes until tender, then drain. In a bowl, combine the potatoes with 1/2 cup of milk, 1/4 cup of butter, and 1 head of roasted garlic (squeezed from the skin).

Mash until creamy and smooth. Once the chicken is done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

Carefully remove the chicken and set it on a plate. Turn the Instant Pot back to 'Sauté' mode and let the sauce simmer for 5 minutes until it thickens slightly.

Serve the chicken over a generous scoop of roasted garlic mashed potatoes, drizzling the maple-balsamic glaze over the top.

Garnish with fresh thyme leaves for an extra touch of flavor.