• Peel (optional to peel) and chop baby potatoes into 1 inch pieces.
• Mix honey, Dijon mustard, dry oregano, dry thyme, salt, and ground black pepper in a bowl. Set aside.
• Turn on the Instant Pot into sauté mode. Add 1 tbsp of butter and sauté the sliced onion until translucent. Then add minced garlic and stir for a minute. Remove onion and garlic from the Instant Pot and set it aside.
• Add 1 tbsp of butter and sear each chicken thigh, skin down for a few minutes in the Instant Pot until the skin looks golden. Remove them from the skillet and remove excess grease as well.
• Brush chicken pieces with the honey-mustard mixture and set them aside.
• Add the sautéed onion, the cornstarch slurry (chicken stock mixed with 1 tbsp of cornstarch), and chopped potatoes to the bottom of the pot. Place the trivet on top.
• Add chicken thighs on top of the trivet, skin side facing up.
• Place the valve into the sealing. Then set the pot into pressure cooking mode, high and cook for 10 minutes. Once the time is up, gently release pressure for about ten minutes,
• Serve with chopped fresh parsley on top.

Tips

• If you have larger potatoes, cut them into 1 inch pieces so they cook through in the same amount of time as the chicken.
• After removing the chicken, use the remaining butter and juices to deglaze the pot. This means scraping any browned bits from the bottom of the pot, which will add flavor to the sauce.
• The cornstarch slurry helps thicken the sauce. Make sure to mix it well with the chicken broth before adding it to the pot to avoid lumps.
• Use skin-on, bone-in chicken thighs to add richness of flavor. For regular thighs, reduce cooking time by a few minutes.