Juicy chicken, veggies, and bold seasonings combine for an effortless, flavor-packed one-pot meal. Fast cleanup guaranteed.
# 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 - In a large mixing bowl, whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, oregano, smoked paprika, salt, and black pepper until emulsified.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the marinade; toss thoroughly to evenly coat.
03 - Pour 1/4 cup water into the Instant Pot. Transfer the coated chicken and vegetables mixture inside, seal lid, and set to Manual high pressure for 10 minutes. Perform a quick release, then optionally switch to Sauté mode for 3–5 minutes to thicken juices.
04 - Preheat air fryer to 375°F. Arrange marinated chicken and vegetables in a single layer within the basket; cook for 18–20 minutes, shaking basket halfway through, until chicken is cooked through and vegetables are tender.
05 - Transfer hot chicken and vegetables to plates, sprinkle with chopped parsley, and serve immediately with lemon wedges.
