Instant Pot Pulled Peach and Honey Mustard Chicken Thighs with Broiled Brie (Edit recipe)

Using an Instant Pot or Crockpot, you can have this incredibly delicious Summery dish as tacos, with rice or even over salad!

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	581
Fat:	24 g
Carbohydrates:	38 g
Protein:	50 g
Cholesterol:	15 g
Sodium:	822 mg
Fiber:	0 g
Sugars:	33 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 4

Ingredients

6 Tbsp Coarse-Dijon Mustard (Noble Made)
.25 cup Honey
2 Tbsp Ketchup
1 Tbsp Low Sodium Wheat-free Tamari, or soy sauce
3 cloves Garlic, minced
.25 tsp Paprika
.25 tsp Onion Powder
.5 cup Chicken Broth (Low Sodium)
2 lb Boneless Skinless Chicken Thigh
2 Tbsp Avocado Oil
3 Peaches, ripe, sliced into .5" thick half-moons
4 oz Brie Cheese
fresh Basil, for garnish, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mixing bowl, whisk together mustard, honey, ketchup, tamari, minced garlic, paprika and onion powder.
Turn on exhaust fan. Set your IP to 'saute' and make sure it's on the 'medium' setting and oil. When oil is 'popping', add half of your chicken thighs and pinches of salt and pepper. Sear for 6-8 minutes, or until you can loosen them from the pan with a metal spatula or metal tongs (protein 'releases' when it's ready to flip). We want a nice golden brown color.
Place thighs on a plate. Repeat with remaining thighs.
Add broth to the Instant Pot and use a spatula to scrape up any browned bits. Add thighs back to IP and top with mustard mixture and peaches. Stir to evenly incorporate everything, then seal lid.
Set IP to 'manual' for 15 minutes. Cook, then allow to come to pressure naturally (do not release manually).
Press 'cancel' and set IP back to 'saute'. Allow the sauce to reduce, stirring frequently, 10-12 minutes, until noticeably thickened. Shred chicken with a fork, if it hasn't fallen apart already.
Add mixture to a baking dish or oven-safe skillet and top with slices of brie (whatever thickness you prefer). Broil until cheese is golden-brown and bubbling. Serve with fresh basil.
Leftover thighs will keep tightly sealed in the fridge up to 4 days or frozen 3 months. Enjoy!