# What You 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
# How to Make:
01 - In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until the mixture is fully emulsified.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, bell pepper slices, and red onion wedges to the bowl. Toss thoroughly to ensure all pieces are evenly 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. Secure the lid, select Manual high pressure, and cook for 10 minutes. Perform a quick pressure release, then switch to Sauté mode for 3 to 5 minutes to reduce excess liquid if preferred.
04 - Preheat the air fryer to 375°F. Arrange marinated chicken and vegetables in a single layer in the basket; cook in batches if necessary. Air fry for 18 to 20 minutes, shake the basket halfway through, ensuring chicken reaches full doneness and vegetables are tender.
05 - Serve immediately while hot, garnished with chopped fresh parsley and lemon wedges.
