Ingredients
1 Tbsp butter
1 medium yellow onion, halved and cut into ½ inch slices
¼ tsp baking soda
½ cup water
1 Tbsp Better than Bouillon Chicken Base
4-6 chicken thighs (bone in or boneless)
2 Tbsp Worcestershire sauce
3 garlic cloves, minced
1 Tbsp brown sugar
¼ tsp dried thyme leaves
1 Tbsp Dijon mustard
½ tsp kosher salt
½ tsp black pepper
2 Tbsp cornstarch
Instructions
Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl it around to melt. Then add in the onions and the baking soda. Stir the onions every so often for about 4 minutes. Onions will start to turn yellow and release some moisture.
Pour in the water and bouillon and scrape bottom of pot so that nothing is sticking. Turn off saute setting. Nestle the chicken into the pot.
In a small bowl stir together the Worcestershire sauce, garlic, brown sugar, thyme, dijon, salt and pepper. Pour the mixture over the chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
Move the chicken to a plate. Turn Instant Pot to saute setting. Stir the cornstarch together with 3 Tbsp of water until smooth. Stir the slurry into the pot to thicken the sauce. Salt and pepper the sauce to taste.
Move the chicken back into the pot and coat with the sauce. Serve the chicken and sauce with mashed potatoes, egg noodles or rice.