Juicy chicken, veggies, and potatoes unite in one fuss-free pot. Perfect for flavorful, easy weeknight dinners.
# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 lb)
→ 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 ground black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Directions:
01 - Whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl until fully combined.
02 - Add chicken thighs, baby potatoes, broccoli, bell pepper, and red onion to the bowl, tossing to thoroughly coat all pieces.
03 - Pour 1/4 cup water into the base of the Instant Pot, transfer the coated mixture inside, seal, and cook on Manual high pressure for 10 minutes. Quick-release pressure and use the Sauté function for 3-5 minutes to reduce excess liquid, if desired.
04 - Preheat the Air Fryer to 375°F. Arrange the chicken and vegetables in a single layer inside the basket, cooking in batches if required. Air fry for 18–20 minutes, shaking halfway through, until chicken is cooked through and vegetables are tender.
05 - Serve immediately, garnished with fresh parsley and lemon wedges.
