# Components:
→ 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
# Directions:
01 - Whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl until fully emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper slices, and red onion wedges to the bowl. Toss thoroughly to ensure even coating of all ingredients.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated mixture into the pot. Seal and cook using Manual High Pressure for 10 minutes. Quick-release pressure. Switch to Sauté mode and simmer for 3 to 5 minutes to concentrate flavors and reduce excess liquid, if desired.
04 - Preheat the air fryer to 375°F. Arrange the chicken and vegetables in the basket in a single layer, working in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Transfer hot chicken and vegetables onto serving plates. Garnish with fresh chopped parsley and lemon wedges. Serve immediately.
