In a small bowl, combine the sea salt, paprika, dried thyme, and black pepper.

Rub the chicken with the salt mixture. Be sure to use all of it.

Select the “Saute” function on the Instant Pot. Melt the ghee or avocado oil in the pot.

Add the chicken pieces and cook, undisturbed for 5–7 minutes until the skin starts to brown. Using tongs or two long-handled cooking spoons, turn the chicken over and cook for another 5 minutes.

Press the “Cancel” button to stop sauteing. Lift the chicken from the pot and add the onion, Brussels sprouts, garlic, and broth or water.

Put the chicken on top of the vegetables.

Place the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.

Select “Manual” and cook on high pressure for 12 minutes.

When the cooking time is done, allow the pressure to release naturally for 15 minutes, and then carefully move the vent knob to “Venting” to release the rest of the pressure. Press “Cancel.”

Remove the chicken, plate it on a serving dish, and arrange the vegetables around the chicken, leaving the juices in the pot.

Press saute and bring the juices to a simmer.

Add the mustard, and simmer to reduce the sauce by half (about 10 minutes).

Pour the sauce over the chicken and vegetables, and serve hot!