My quick and easy Instant Pot balsamic chicken is a crowd-pleaser! Loaded up with Italian spices, fresh tomatoes, and tangy balsamic vinegar, this chicken is so flavorful. It cooks super quick in a pressure cooker, and it stays nice and moist. I love to serve it over pasta or with fresh veggies!
Instant Pot Balsamic Chicken Recipe
After a busy day, when I really don’t want to spend more time in the kitchen, I often turn to my trusty Instant Pot. This savory and tangy balsamic chicken is a great family meal and so easy to prep and cook. It’s the perfect dump-and-go recipe that I know everyone will love.
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How to Store and Reheat
Store leftover Instant Pot balsamic chicken in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken breasts in the oven at 350°F for 15 minutes, or shred them cold on to salads.
How to Freeze
Freeze balsamic chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- I made this recipe with skinless and boneless chicken breasts, but thighs will work just as well too.
- Be sure to natural release the pressure rather than quick release. This will allow the chicken to continue to cook through and make it perfectly tender.
- I prefer to use chicken stock for this dish, but you can use vegetable if that’s what you have to hand.
Instant Pot Balsamic Chicken Recipe
Ingredients
- 1 tablespoon unsalted butter (⅛ stick)
- 1 cup sliced onion
- 3 cloves garlic minced
- 4 boneless, skinless chicken breasts (6-8 ounces each)
- ½ cup chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ cup balsamic vinegar
- 3 medium tomatoes finely chopped
Equipment
- Instant Pot
Instructions
- Using the sauté feature, add the butter, onions, and garlic to the pot. Stir as they sauté, until they are slightly softened.1 tablespoon unsalted butter, 1 cup sliced onion, 3 cloves garlic
- Turn off sauté function and add in the chicken breasts. Cover with the seasonings, stock, and vinegar. Add the chopped tomatoes on top. Slightly stir, and then close the lid and seal.4 boneless, skinless chicken breasts, ½ cup chicken stock, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dried rosemary, ½ teaspoon dried basil, ½ teaspoon dried thyme, ¼ cup balsamic vinegar, 3 medium tomatoes
- Turn the valve to sealing. Select cook on HIGH for 10 minutes. Then let the pot sit in a natural steam release for 10 minutes. Release any remaining steam before serving.
- Serve with your favorite vegetables.
Notes
How to Make Instant Pot Balsamic Chicken Step by Step
Sauté the Onions: Using the sauté feature, add 1 tablespoon of unsalted butter, 1 cup of sliced onions, and 3 minced cloves of garlic to the pot. Stir as they sauté, until they are slightly softened.
Fill the Pot: Turn off the sauté function and add in 4 boneless, skinless chicken breasts. Cover with 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of dried rosemary, ½ teaspoon of dried basil, ½ teaspoon of dried thyme, ½ cup of stock, and ¼ cup of balsamic vinegar. Add 3 chopped tomatoes on top. Slightly stir, and then close the lid and seal.
Cook the Chicken: Turn the valve to sealing. Select cook on HIGH for 10 minutes. Then let the pot sit in a natural steam release for 10 minutes. Release any remaining steam before serving. Serve with your favorite vegetables.
Here in Australia instant pots are not available as yet and to purchase from USA would cost a fortune.Do you think cooking this in a slow cooker would achieve the same result say over 5-7 hours
Thanks Don
You can give it a shot!
When the recipe says to seal, what setting do I use? Do I use the (pressure cooking setting?
Just the regular pressure cook setting!