# 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
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Directions:
01 - In a large mixing bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until fully combined.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Toss thoroughly to ensure all pieces are well coated with the marinade.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated chicken and vegetables into the pot. Seal and cook on Manual high pressure for 10 minutes, followed by a quick pressure release. If desired, switch to Sauté mode for 3 to 5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375 degrees Fahrenheit. Arrange marinated chicken and vegetables in a single layer in the basket, cooking in batches as needed. Air fry for 18 to 20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are fork-tender.
05 - Serve hot, garnished with chopped parsley and lemon wedges.
