Slow Cooker/Instant Pot Maple Mustard Chicken (Paleo)

In a small bowl, mix together mustard, maple syrup, and red wine vinegar.

Season chicken with salt & pepper and add to the slow cooker. Pour sauce on top.

Cook HIGH 2-3, LOW 4-6.

In a small bowl, mix together mustard, maple syrup, and red wine vinegar. Add 1/3 cup broth or water if you’re using the Instant Pot.

If you are using skinless chicken add the chicken directly to the Instant Pot & pour the maple mustard mixture on top. If you’re using skin-on chicken: Turn the pressure cooker to sauté. Once hot, add the oil and chicken skin-side down and sear, few minutes until browned. You might need to do this in batches depending on the cut of chicken you use. Remove chicken from the pressure cooker and set aside. Pour the maple mustard mixture into the Instant Pot and deglaze the bottom by scraping all the bits off with a wooden spoon. Add the chicken back to the Instant Pot.

Close lid and seal valve. Set high pressure for 12 minutes. When cook time is up, quick release the pressure. Make sure internal temperature for the chicken is 165° Fahrenheit.