Instant Pot Balsamic Chicken Recipe

lifting an balsamic chicken breast from an instant pot with a serving spoon.

4.63 from 8 votes

Instant Pot Balsamic Chicken Recipe

This Instant Pot balsamic chicken is juicy and packed with Italian herbs, fresh tomatoes, and balsamic vinegar. It’s dump-and-go simple, cooks in 25 minutes, and pairs beautifully with pasta, rice, or roasted veggies.

Prep Time5

Cook Time10

Natural release10

Total Time25

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 350kcal

Author: Becky Hardin

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.

Video

Notes

*I used a yellow onion, but any kind will work. Try red onion for a sweeter flavor.

**I prefer to use chicken stock for this dish, but you can use vegetable if that's what you have to hand.

***I made this recipe with skinless and boneless chicken breasts, but thighs will work just as well too.

Tips:

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.

Meal Prep: This dish is perfect for meal prep. Cook ahead and refrigerate or freeze portions for quick weeknight dinners.

Storage: Store Instant Pot balsamic chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition