Step 1

Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.

Step 2

Press the "Sauté" function on the Instant Pot and pour in the oil.

Step 3

Once oil is hot, add in the chicken thighs and cook for about 2 to 3 minutes per side, or until just browned; remove thighs from the Instant Pot and set aside.

Step 4

Keeping the IP on "Sauté", stir diced onions into the hot oil and cook for 2 minutes, stirring occasionally. Add a little more oil if needed.

Step 5

Stir in the garlic and cook for 20 seconds, or until fragrant.

Step 6

Pour in the chicken broth and scrape up all the browned bits on the bottom of the pan.

Step 7

Turn off the "Sauté" function.

Step 8

Whisk mustard and honey into the chicken broth; whisk until well combined.

Step 9

Place chicken thighs back into the IP, close the vent, and lock the lid into its position.

Step 10

Press the MANUAL button or PRESSURE COOK button and set time to 8 minutes; then, allow the pot to do a natural pressure release (NPR). Mine took about 12 minutes to depressurize.

Step 11

Take out the chicken thighs and set aside.

Step 12

In a mixing cup or bowl, combine heavy cream, whole-grain Dijon Mustard, and cornstarch; whisk until thoroughly combined.

Step 13

Press the "Sauté" button on the Instant Pot and spoon in the creamy mixture. Continue to whisk until thoroughly combined and sauce is thickened.

Step 14

Turn off the Instant Pot and let the sauce simmer for about a minute.

Step 15

Place chicken back in the Instant Pot OR pour the sauce over the chicken; garnish with parsley and serve.