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 quickly in my pressure cooker, and it stays nice and moist. I love to serve it over pasta or with fresh veggies!
Balsamic Chicken in the Instant Pot
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 lifesaver; it comes together in just a few minutes and cooks itself while I take care of other things. The combination of Italian herbs, fresh tomatoes, and balsamic vinegar creates a rich, flavorful sauce that makes even simple chicken feel special.
This balsamic chicken in the Instant Pot is a great family meal because it’s easy to prep, quick to cook, and pairs beautifully with pasta, rice, or roasted veggies. Honestly, it’s one of those dump-and-go recipes I know everyone will love–and the leftovers are just as delicious for lunches or busy weeknights.
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Use Natural Release for Juicy Chicken
Be sure to naturally release the pressure rather than quick release. This will allow the chicken to continue to cook through and make it perfectly tender. I tried a quick release, and it made the chicken dry.
Instant Pot Balsamic Chicken Recipe
Equipment
- 6 qt Instant Pot
Ingredients
- 1 tablespoon unsalted butter (⅛ stick)
- 1 cup sliced onion (*)
- 3 cloves garlic (minced)
- ½ cup chicken stock (**)
- 4 boneless, skinless chicken breasts (6-8 ounces each***)
- 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)
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 stock, followed by the chicken breasts. Cover with the seasonings 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 "PRESSURE COOK" on "HIGH PRESSURE" for 10 minutes. Then, let the pot sit in a natural steam release for 10 minutes. Release any remaining steam before serving.
Notes
- If your chicken breasts are very thick, consider pounding them to an even 1-inch thickness for even cooking.
- After sautéing, pour in the stock and scrape the bottom of the pot to lift any browned bits. This adds flavor and prevents the Instant Pot from giving a “burn” notice.
- Ensure there’s at least ½ cup of liquid in the pot so the Instant Pot can reach pressure safely.
- For a thicker sauce, remove the chicken after cooking and simmer the sauce on “SAUTÉ” mode for 2-3 minutes.
- Serve hot over pasta, rice, or roasted veggies, and spoon the rich balsamic sauce over everything.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Instant Pot Balsamic Chicken Step by Step
Prep: Gather up all of the ingredients you need to make this balsamic chicken recipe. Mince the garlic and finely chop the tomatoes. If your chicken breasts are unevenly thick, consider pounding them to an even 1-inch thickness so they cook through evenly.
Sauté the Onions: Set your Instant Pot to “SAUTÉ”. 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; they will continue to cook under pressure.
Fill the Pot: Turn off the “SAUTÉ” function and add in ½ cup of chicken stock, followed by 4 boneless, skinless chicken breasts. Adding the stock first helps deglaze the pan, lifting up any stuck on browned bits so you don’t get a “burn” notice later on. Cover with 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, ½ teaspoon of dried rosemary, ½ teaspoon of dried basil, ½ teaspoon of dried thyme, 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 “PRESSURE COOK” and set to “HIGH PRESSURE” for 10 minutes. Then, let the pot sit in a natural steam release for 10 minutes. Release any remaining steam before serving. For a thicker sauce, remove the chicken, set the pot to “SAUTÉ”, and let simmer until thickened, about 2-3 minutes. Serve with your favorite vegetables–I love Brussels sprouts!
How to Store, Freeze, and Reheat
Store leftover Instant Pot balsamic chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating the chicken breasts in the oven at 350°F for 15 minutes, or shredding them cold on salads.
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