Juicy chicken and veggies combine in one pot for maximum flavor, convenience, and easy cleanup. Weeknight favorite.
# Ingredient List:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 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
# Steps:
01 - Combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper in a large mixing bowl and whisk until fully blended.
02 - Add chicken thighs, baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the marinade. Toss thoroughly using tongs until all pieces are evenly coated.
03 - Pour 1/4 cup water into the Instant Pot. Transfer chicken and vegetable mixture into the pot. Secure the lid and select Manual on high pressure for 10 minutes. Perform quick release, then switch to Sauté for 3 to 5 minutes to allow excess liquid to reduce, if preferred.
04 - Preheat air fryer to 375°F. Arrange the coated chicken and vegetables in a single layer in the basket, working in batches if required. Cook for 18 to 20 minutes, shaking halfway through, until chicken is cooked through and vegetables are tender.
05 - Transfer hot chicken and vegetables to serving plates. Garnish with chopped parsley and lemon wedges. Serve immediately.
