Savor a hassle-free, hearty chicken and vegetable dish—all in one pot, effortless flavor for any night.
# What You’ll Need:
→ 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
# How-To:
01 - In a large mixing bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until fully blended.
02 - Add chicken thighs, baby potatoes, broccoli florets, sliced bell pepper, and red onion wedges to the bowl. Gently toss with tongs or spatula until all pieces are evenly coated with marinade.
03 - Add 1/4 cup water to the bottom of the Instant Pot. Transfer coated chicken and vegetables into the pot. Secure the lid and set to Manual high pressure for 10 minutes. Release pressure quickly after cooking; if desired, switch to Sauté and simmer for 3 to 5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange the marinated chicken and vegetables in the fryer basket in a single layer, work in batches if necessary. Air fry for 18 to 20 minutes, shaking basket halfway through, until chicken reaches safe internal temperature and vegetables are tender.
05 - Serve hot, garnished with chopped fresh parsley and lemon wedges on the side.
