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