Maple dijon chicken thighs

By duckieq

Ingredients

• 1/2 c dijon mustard
• 1/4 c maple syrup (must be the real deal)
• 1 Tbsp rice wine vinegar or balsamic vinegar (I used balsamic)
• 6 chicken thighs fresh or frozen (1-1/2 pds)
• salt and pepper

Preparation

Step 1

Mix Dijon mustard, maple syrup and rice wine (or balsamic) vinegar together in a bowl.
Place chicken thighs in the Instant Pot, salt and pepper chicken.
Whisk mustard, maple syrup and vinegar together in a bowl.
Pour mustard, maple, vinegar mix over the the thighs. Turning the thighs over so they are fully coated. Add 1/4 cup of water to help with pressure.
Set Instant Pot to poultry 10 minutes or 12 if cooking from frozen.
Let the Instant Pot natural release for 5 minutes.
Plate the chicken over your favorite rice, making sure to spoon some sauce over the top. Sprinkle with sliced green onions, or rosemary or other fresh herbs of your choice.