Step 1

In a small bowl, mix together 1/3 cup mustard and 2 tsp maple syrup. Put 3 Tbs (about half) of this mixture into another bowl. To this bowl, mix in the 3 Tbs broth or water and 1/8th tsp salt.

Step 2

To your Instant Pot, add the chopped potatoes and the maple-mustard-broth mixture, mix to coat the potatoes.

Step 3

Lightly season your trimmed chicken with salt and pepper on both sides. Layer the chicken on top of the potatoes. Remember that bowl of mustard and maple syrup (the one that you didn't add the broth to)? Spread it on top of all of the chicken. Put your lid on and pressure cook on manual for 8 minutes. when it's finished, you can quick release the pressure.

Step 4

For the sauce: Mix together the remaining 1/3 cup of the mustard and the remaining 2 Tbs + 2 tsp maple syrup. I like to warm this up in the microwave for a few seconds just before serving.