Instant Pot Maple Mustard Chicken Thighs
Instant Pot Maple Mustard Chicken Thighs Servings: 4 Weight Watchers Points 6 (really less because you won't use all of the sauce)
Recipe type: Dinner
  • ⅓ cup Spicy Brown Mustard
  • 2 Tbsp brown sugar
  • 2 Tbsp maple syrup
  • 2 Tbsp Yellow Mustard
  • 2 Tbsp uncooked onion(s), grated
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp low sodium soy sauce
  • 1⁄2 tsp black pepper
  • 3 medium clove(s), minced
  • 4 item(s) raw skinless boneless, chicken thigh
  • 1⁄4 tsp kosher salt
  • 3⁄4 cup(s) fat-free chicken broth
  1. Combine the first 9 ingredients in a bowl mixing it all together.
  2. Place the chicken thighs in a bag then pour the marinade over the top. Seal the bag and chill anywhere from 30 minutes to overnight. (the longer you let it marinade, the more flavor you will get).
  3. After you've let it marinade, remove the chicken from the plastic bag. Sprinkle the salt over the chicken. Spray the Instant Pot liberally with cooking spray, set the pot on saute and let it heat up. Once nice and hot, saute the thighs to sear both sides (approximately 2 minutes per side).
  4. In a bowl, in the remaining marinade and chicken broth. Mix it up and then pour it over the chicken.
  5. Seal the Instant Pot and set to Manual/High for 5 minutes.
  6. Once the Instant Pot beeps, Quick Release (QR).
  7. Place the chicken on plates and top with a bit of the sauce. (You can boil the sauce on Saute for 5 minutes to reduce and thicken it).
  8. Serve the Instant Pot Maple Mustard Chicken Thighs. Enjoy!
You can marinate for 30 minutes to 24 hours. The longer the chicken marinates, the more flavor that will go into the chicken.
Recipe by Skinny Me Recipes at