1. 1. Prepare the Honey Mustard Sauce: In a medium bowl, whisk together the chicken broth, honey, Dijon mustard, apple cider vinegar, soy sauce, garlic powder, onion powder, and black pepper until well combined. This forms the flavorful base for your dish.

2. 2. Arrange Ingredients in the Instant Pot: Place the quartered potatoes evenly at the bottom of the Instant Pot liner. Layer the baby carrots over the potatoes. Arrange the boneless, skinless chicken thighs on top of the vegetables.

3. 3. Pour in the Sauce: Carefully pour the prepared honey mustard sauce over the chicken and vegetables. Ensure the sauce is distributed as evenly as possible. Do not stir, as this can prevent the Instant Pot from coming to pressure correctly.

4. 4. Pressure Cook: Secure the lid on the Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure.

5. 5. Natural Release: Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. This means you do nothing and let the pressure come down on its own for that duration. After 10 minutes, carefully switch the venting knob to “Venting” to release any remaining pressure. Once the pin drops, you can safely open the lid.

6. 6. Thicken the Sauce (Optional): Carefully remove the chicken and vegetables from the Instant Pot and set them aside on a platter. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Select the “Saute” function on the Instant Pot. Once the sauce begins to simmer, slowly whisk in the cornstarch slurry. Stir continuously for 1-2 minutes until the sauce thickens to your desired consistency.

7. 7. Combine and Serve: Return the chicken and vegetables to the Instant Pot, tossing them gently to coat with the thickened sauce. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy!