Get a tasty dinner on the table in a fraction of the time with your pressure cooker. This Instant Pot balsamic chicken is simple to make and loaded with flavor.
Pressure Cooker Balsamic Chicken Breast
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.
Be sure to try my Sheet Pan Balsamic Chicken and Balsamic Grilled Chicken too!
Why You’ll Love this Instant Pot Balsamic Chicken Recipe:
- Quick: Ready to serve in 30 minutes, it’s so easy to get his delicious dinner to the table with very little effort.
- Kid-friendly: If you have picky eaters at home like me, I promise you’ll they’ll love this!
- One pot: Because everything is all cooked in the Instant Pot, clean up is a breeze!
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How to make Instant Pot balsamic chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Saute the onions and garlic in your Instant Pot.
- Add the chicken breasts with the rest of the ingredients.
- Cook on high and naturally release.
- Serve!
Can you make these with chicken thighs?
I made this recipe with skinless and boneless chicken breasts, but thighs will work just as well too.
Depending on the size of the thighs, you may need to add an extra couple of minutes to the cooking time, but otherwise the recipe remains the same.
Can you make it ahead of time?
There’s not really much you can get ahead with on this recipe as you just dump everything in the pot. If you do have leftovers through, they will keep in the fridge for up to 4 days.
You can reheat the chicken breasts in the oven at 350F for 15 minutes, or shred them cold on to salads.
Recipe Tips and Notes
- 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.
This Instant Pot balsamic chicken is a great go to when you need dinner on the table in a hurry. So flavorful and so easy!
More Instant Pot Chicken Recipes
- Instant Pot Chicken Thighs
- Instant Pot Tuscan Chicken
- Instant Pot Whole Chicken
- Instant Pot Chicken and Rice
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Balsamic Chicken Recipe
Ingredients
- 1 tablespoon butter
- 1 cup sliced onion (~1 small onion)
- 3 cloves garlic minced
- 4 boneless, skinless chicken breasts 6-8 ounces each
- ½ cup chicken stock
- 1 teaspoon salt
- ½ teaspoon 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 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 salt, ½ teaspoon 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
- 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 stock if that’s what you have on hand.
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!