Ingredients :
- 6 chicken thighs bone-in, skin-on
- 1 tablespoon oil olive or vegetable
- salt and pepper to taste
- ½ cup water
- 2 cloves garlic minced
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 3 tablespoons stone ground mustard/whole grain mustard NOT ground mustard powder
- 1 pound (450g) baby potatoes sliced in halves
- 3 carrots peeled and sliced into 1-2 inch pieces
Instructions :
- Press on the SAUTE setting, then heat the oil, season the chicken thighs and brown them well. Start by chicken skin side down.
- Add water to deglaze the pot and with a wooden spoon remove any bits stuck to the bottom of the pot. Switch off the saute setting.
- Add the rest of the sauce ingredients; garlic, honey, and mustards. Followed by potatoes and carrots.
- Season with more salt and pepper, cover with the lid and make sure that the valve is in sealing position.
- Press on MANUAL or PRESSURE COOK on high, and cook for 8 minutes.
- When the cooking is finished, quickly release the steam and carefully open the lid. Garnish with chopped parsley and serve.
