Instant Pot Maple Mustard Chicken Thighs

Instant Pot Maple Mustard Chicken Thighs is an easy recipe to make.  You can marinate the chicken for as little as 30 minutes but we marinated it overnight for full flavor.  I found the Maple Mustard Chicken Thighs recipe at Cooking Light but made it a bit lighter and Instant Pot friendly.  While the recipe as a whole is 6 Weight Watcher points is really a bit less when you consider that you don’t end up using all of the marinade, we had a lot left in the pot. We really loved it and served it with yellow rice and some vegetables.  The cooked marinade was wonderful over the yellow rice and I’m certain that it would be wonderful over white rice as well.

Instant Pot Maple Mustard Chicken Thighs

Servings: 4
Weight Watchers Points 6 (really less because you won’t use all of the sauce)

Ingredients:

• 1/3 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

Directions:

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!

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5 from 1 reviews

Instant Pot Maple Mustard Chicken Thighs

 

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Instant Pot Maple Mustard Chicken Thighs Servings: 4 Weight Watchers Points 6 (really less because you won't use all of the sauce)

Author: SkinnyMeRecipes.com

Recipe type: Dinner

Ingredients

• 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

Directions

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!

Notes

You can marinate for 30 minutes to 24 hours. The longer the chicken marinates, the more flavor that will go into the chicken.

3.5.3229