Chicken with Jalapeno-Bacon Mustard

INSTRUCTIONS

1. In a small bowl, combine Sauce Mixture ingredients. Use 1/3 of the sauce to coat the chicken thighs. Set aside.
2. Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
3. Cook and stir until the bacon gets crispy, then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.
4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
5. Put the chicken into the pot in an even layer.
6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
9. Carefully remove the chicken from the pot to a serving plate.
10. Add 1/4 cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.
11. Serve chicken topped with sauce and remaining bacon.