# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 lb)
→ 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
# Step-by-Step:
01 - In a large bowl, whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper until thoroughly combined.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper, and red onion to the bowl. Toss gently to ensure all pieces are evenly coated with the marinade.
03 - Pour 1/4 cup water into the Instant Pot insert. Transfer the marinated mixture into the pot, seal the lid, and set to Manual high pressure for 10 minutes. Perform a quick pressure release, then activate Sauté mode for 3-5 minutes to reduce excess liquid, if preferred.
04 - Preheat air fryer to 375°F. Spread chicken and vegetables in a single layer in the basket; if necessary, cook in batches to avoid overcrowding. Air fry for 18-20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Transfer cooked chicken and vegetables to plates. Garnish with chopped parsley and serve immediately with lemon wedges.
