Honey and mustard have long been a dynamic duo, but the addition of balsamic takes it over the top
- 4 bone-in skin-on chicken thighs ( about 2 pounds), trimmed
- 1-1/2 tsp kosher salt
- 3 tbsp olive oil, divided
- 1 cup 1/4-inch thick sliced red onion
- 5 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 3 tbsp stone- ground mustard
- 3 tbsp honey
- 1/2 tsp chopped fresh rosemary
- Garnish: crushed red pepper, chopped fresh rosemary
- Pat chicken dry, and sprinkle with salt. Add 2 tbsp oil to pot, and heat until hot. Add 2 chicken thighs, skin side down; cook, turning once, until browned on both sides, 5 to 7 minutes. Transfer chicken to a plate; repeat with remaining chickenn thighs.
- Add remaining 1 tbsp oil to pot. Add onion and garlic; cook, stirring frequently, until softened, 3 for 4 minutes. Reserve 1/4 cup onion mixture. Add broth, vinegar, mustard, honey, and rosemary to pot, scraping browned bits from bottom. Return chicken to pot, skin side down.
- Cover and lock lid. Pressure cook on High for 10 minutes. Carefully quick release pressure. Uncover
- Preheat oven to broil. Line a rimmed baking sheet with parchment paper.
- Place chicken, skin side up, on prepared pan; pat chicken dry. Broil until skin is browned around the edges, 3 to 5 minutes.
- Cook sauce, stirring frequently, until thickened, 6 to 9 minutes. Toss chicken in thickened sauce. Top with reserved 1/4 cup onion mixture. Garnish with red pepper and rosemary, if desired. Serve immediately.
