Apple Cider Mustard Baked Chicken Thighs in the Pressure Cooker
This flavorful pressure cooker chicken recipe features juicy, crispy skin thighs glazed with a tangy apple cider and Dijon mustard sauce. Ready in just 50 minutes, it's perfect for a quick and delicious dinner.
Ingredients
Ingredients
- 6 bone-in, skin on chicken thighs
- ½ cup apple cider
- ¼ cup Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh parsley or ½ tablespoon dried parsley
Instructions
Instructions
- Pat the chicken thighs dry with paper towels to help get the skin crispy.
- Season both sides with salt, pepper, and optional garlic powder or smoked paprika.
- Whisk together apple cider, Dijon mustard, and olive oil to make the tangy sauce.
- Set pressure cooker to sauté mode, add butter or cooking spray, sear chicken skin side down 3-4 minutes, then flip and sear 2 minutes.
- Pour sauce over chicken in pot, swirl gently, secure lid, set valve down, and cook on high pressure for 10 minutes.
- Quick release pressure by turning steam valve carefully, wait for float valve to drop, then open lid.
- Optional: broil chicken for 3-5 minutes for extra crispy skin, watching carefully to prevent burning.
Notes
Serve hot garnished with fresh parsley. Leftover chicken can be stored in airtight containers in fridge for 3-4 days or frozen. Reheat gently to retain moisture and flavor.