It feels like forever since I posted a recipe!
During Black Friday sales back in November, Mike and I bought an Instapot mainly because my long-time friend, Linda Y kept posting amazing meals and reveling how simple they were.
Without further ado, here is Honey Mustard Chicken Thighs and Potatoes.
4-8 chicken thighs (I used boneless for these but bone-in works too)
2 tbsp ghee or coconut oil
Sea salt and pepper
4 medium potatoes (I had Russet today), quartered
1/4 dijon mustard
4 cloves garlic, minced
2 tbsp coconut seasoning sauce
2 tbsp raw honey
Set Instapot to Saute function and wait until it says HOT.
Swirl the ghee to coat the bottom.
On a plate or in a bowl, place chicken and add sea salt and pepper to both sides. Place in Instapot and cook each side for about 3-4 minutes or until golden.
Combine sauce ingredients in a small bowl then add it the potatoes to the Pot and stir to coat everything evenly.
Place lid on the pot making sure the valve is set to use as pressure cooker.
Cancel the Sautee and change to Pressure cook. Set the timer for 10 minutes.
Meanwhile, chop up a zucchini and tomato for a side salad if desired. Season with balsamic vinegar, sea salt and pepper. Refrigerate.
After the Instapot has finished the cycle, do a quick release and remove lid.
Serve with the side salad.
You can also do this on the stove top but boil or roast the potatoes separately.