# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 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
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges
# Method:
01 - In a large mixing bowl, vigorously whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until fully emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper slices, and red onion wedges to the bowl. Toss with tongs or spatula until all components are thoroughly coated.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the seasoned mixture into the pot, seal the lid, and select Manual high pressure for 10 minutes. After cooking, perform a quick pressure release. If desired, switch to Sauté mode for 3–5 minutes to concentrate the sauce.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in the basket in a single layer, cooking in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway, until the chicken is completely cooked and vegetables are tender.
05 - Present the dish hot, garnished with chopped parsley and lemon wedges as desired.
