# What you'll need:
→ 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
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Method:
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 evenly blended.
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 marinade.
03 - Add 1/4 cup water to the Instant Pot. Transfer coated chicken and vegetables into the pot. Secure lid and set valve to sealing. Cook on Manual high pressure for 10 minutes. Perform a quick pressure release. If needed, use Sauté function for 3–5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange coated chicken and vegetables in the basket in a single layer; cook in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway, until chicken is fully cooked and vegetables are tender.
05 - Transfer to serving plates while hot. Garnish with chopped fresh parsley and serve with lemon wedges.
