Season the chicken thighs with salt and pepper.
Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken thighs, skin-side down, and brown for about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
Pour in the chicken broth, soy sauce, honey, and Dijon mustard. Stir to combine.
Add the dried thyme and rosemary.
Return the chicken thighs to the pot, skin-side up.
Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
Remove the chicken thighs and set them on a plate. If desired, set the Instant Pot to sauté mode to thicken the sauce for a few minutes.
Serve the chicken thighs with the sauce spooned over them and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 400 kcal | Servings: 4 servings
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