Instant Pot Balsamic Chicken
Instant Pot Balsamic Chicken is the perfect easy one pan meal for busy weeknights. Best of all, this pressure cooker chicken recipe cooks up tender, juicy and full of flavor with instructions for the Instant Pot & stovetop.
Ingredients
- 6-8 boneless chicken thighs skinless or with skin*
- sea salt and pepper to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 3 tablespoons ghee (can use butter if not paleo or Whole30)
- 3 garlic cloves sliced or minced
- Juice of 1 lemon
- 2 tablespoons balsamic vinegar
- 1/2 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
- 1/2 teaspoon xanthan gum , optional for thickening sauce (leave out for Whole 30)
- Chopped fresh parsley if desired
- Instant Pot ( I have the 6 Quart Instant Pot DUO)
- OR Cast Iron Skillet
VEGETABLES:
- 1/2 lb carrots , (leave out for low carb / keto)
- 1/2 lb baby potatoes , cut in half (swap with cauliflower for keto / low carb)
- 1/2 bunch asparagus , ends trimmed
Instructions
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Season the chicken with salt, pepper, garlic powder and Italian seasoning.
TO COOK CHICKEN & VEGETABLES IN THE INSTANT POT:
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Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO PLUS)
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Place chicken in the Instant Pot and cook on each side for 4-5 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, carefully remove the chicken and place on a plate.
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Melt ghee (or butter) in Instant Pot and stir in the garlic. Add lemon juice and balsamic vinegar to deglaze the pan and cook for 1 minute. Add Italian seasoning and chicken broth.
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Use tongs to add the chicken back into the pot. Add the carrots and potatoes. Sprinkle with salt and pepper. Cover and lock the lid, then turn the valve to SEALING.
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Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 4 minutes.
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It will take about 5-10 minutes to come to pressure and start counting down.
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When done, let the pressure release naturally for 10 minutes and then push the valve to VENTING. Remove the lid.
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Remove chicken, potatoes and carrots from Instant Pot and set aside on a large serving plate. To thicken the sauce (OPTIONAL), press CANCEL then SAUTE. Add the asparagus and cook for 2-3 minutes, or until tender. Transfer to the same serving plate as the chicken. To thicken sauce, stir in xanthan gum (or arrowroot starch slurry for Paleo) and allow to simmer and bubble, about 2-3 minutes.
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Spoon sauce over chicken and vegetables and garnish with chopped parsley.
TO COOK CHICKEN ON THE STOVE:
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In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
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Return pan back to heat and melt ghee (or butter)r. Stir in the garlic. Add lemon juice and balsamic vinegar to deglaze pan and cook for 1 minute. Add Italian seasoning and chicken broth.
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To thicken the sauce (OPTIONAL), simmer for 3-4 minutes, until sauce has reduced and thickened up slightly,
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Add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley and serve hot with your favorite sides.
Recipe Video
Recipe Notes
Nutritional info is calculated for the chicken only.
*For chicken breasts: use 3 breasts, sliced horizontally in half.
****I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO PLUS with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model