Juicy chicken and vibrant vegetables simmer together for quick, flavorful one-pot perfection, ready with little effort.
# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 pound)
→ Vegetables
02 - 2 cups baby potatoes, halved
03 - 2 cups broccoli florets
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
→ Sauces & Seasonings
06 - 3 tablespoons olive oil
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon balsamic vinegar
09 - 2 teaspoons garlic powder
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges for serving
# Method:
01 - Whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl until smooth.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges. Toss thoroughly to ensure even coating with marinade.
03 - Add 1/4 cup water to the bottom of the Instant Pot. Transfer coated mixture to the pot, seal, and cook on Manual High Pressure for 10 minutes. Quick-release pressure, then use Sauté function for 3 to 5 minutes to reduce liquid as needed.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in the basket in a single layer, working in batches if required. Air fry for 18 to 20 minutes, shaking basket halfway for even cooking, until chicken is fully cooked and vegetables are tender.
05 - Transfer hot dish to plates and garnish with chopped parsley and lemon wedges. Serve immediately.
