Mouthwatering Instant Pot Balsamic Chicken

I used to think balsamic chicken was one of those fancy restaurant dishes that took hours to make. You know, the kind where you have to marinate the meat overnight and stand over the stove stirring a complicated sauce.

Turns out I was totally wrong. My Instant Pot changed everything about how I make this dish. What used to feel like a big production now takes about 30 minutes from start to finish. The chicken comes out tender, and the balsamic sauce practically makes itself while the pressure cooker does all the work.

What Kind of Chicken Should I Use?

Boneless chicken thighs are really the star of this recipe, and they’re perfect for pressure cooking since they stay juicy and tender. You can use either skin-on or skinless thighs – both work great, though skin-on will give you a bit more flavor. If you only have chicken breasts on hand, they’ll work too, but keep in mind they can dry out more easily in the Instant Pot, so you might want to reduce the cooking time slightly. Fresh or frozen thighs both work fine, just make sure frozen ones are fully thawed before you start cooking for the best results.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Boneless chicken thighs: You can use chicken breasts instead, but reduce the cooking time by about 3-4 minutes since they cook faster and can dry out. Bone-in thighs work too – just add 2-3 extra minutes to the cook time.
• Balsamic vinegar: If you’re out of balsamic, try red wine vinegar mixed with a teaspoon of brown sugar, or apple cider vinegar with a pinch of honey for that sweet-tangy flavor.
• Baby potatoes: Regular potatoes work fine – just cut them into similar-sized chunks. Sweet potatoes are also great here, though they’ll add a bit of sweetness to the dish.
• Italian seasoning: Make your own blend with dried basil, oregano, and thyme, or use herbs de Provence for a slightly different flavor profile.
• Chicken broth: Vegetable broth or even white wine can work as substitutes. If using wine, you might want to add a splash more liquid since it reduces differently.
• Carrots: Feel free to swap in parsnips, turnips, or even chunks of bell peppers for different flavors and textures.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot balsamic chicken is skipping the searing step, which creates a flavorful brown crust that prevents the chicken from tasting bland – make sure to pat the thighs completely dry and don’t overcrowd the pot during searing.

Another common error is cutting your potatoes and carrots too small, as they’ll turn to mush during pressure cooking – aim for 1-inch pieces that can hold their shape.

Don’t forget to deglaze the bottom of the pot with your balsamic vinegar and chicken broth after searing, scraping up any brown bits to prevent the dreaded “burn” notice, and always do a quick release to avoid overcooking the vegetables.

For the best flavor, let the sauce reduce for a few minutes on sauté mode after cooking to concentrate those balsamic flavors before serving.

What to Serve With Balsamic Chicken?

This balsamic chicken is pretty much a complete meal on its own since it comes with tender potatoes and carrots, but I love adding a simple side salad to round things out. A basic mixed greens salad with a light vinaigrette works perfectly and won’t compete with those rich balsamic flavors. If you want something warm alongside it, try some crusty dinner rolls or garlic bread for soaking up that delicious sauce. You could also steam some green beans or broccoli if you’re looking to add more veggies to the plate.

Storage Instructions

Refrigerate: This balsamic chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I like to portion it out with the potatoes and carrots for easy grab-and-go lunches.

Freeze: You can freeze this dish for up to 3 months in freezer-safe containers or bags. Just make sure everything is completely cooled first. The potatoes might change texture slightly after freezing, but the chicken and carrots hold up great.

Warm Up: To enjoy your leftovers, just heat them in the microwave for 2-3 minutes, stirring halfway through. You can also warm it on the stovetop over medium-low heat with a splash of chicken broth if it seems dry. Add fresh parsley right before serving to brighten it up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 85-95 g
• Fat: 65-75 g
• Carbohydrates: 85-95 g

Ingredients

For the chicken:

• 8 boneless chicken thighs
• Salt and black pepper, to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp italian seasoning
• 1 tbsp olive oil

For the vegetables:

• 3/4 lb baby potatoes, halved
• 3/4 lb carrots, cut into 1-inch chunks
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp italian seasoning

For the sauce:

• 2 tbsp unsalted butter
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 1 garlic clove, minced

For garnish:

• Chopped parsley

Step 1: Season the Chicken Thighs

• 8 boneless chicken thighs
• salt and black pepper, to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp Italian seasoning

Pat the chicken thighs dry and season them thoroughly on both sides with salt, black pepper, paprika, garlic powder, and Italian seasoning.

Ensure an even coating of spices for the best flavor.

Step 2: Prepare and Season the Vegetables

• 3/4 lb baby potatoes, halved
• 3/4 lb carrots, cut into 1-inch chunks
• 1 tbsp olive oil
• salt and black pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning

In a large bowl, combine the halved baby potatoes and carrot chunks.

Drizzle with olive oil and season with salt, black pepper, garlic powder, and Italian seasoning.

Toss everything together until the vegetables are well coated with oil and spices.

I like to make sure each veggie is glossy and evenly seasoned for the best roast flavor.

Step 3: Sear the Chicken Thighs

• 1 tbsp olive oil
• seasoned chicken thighs from Step 1

Set your Instant Pot to the SAUTE setting and add olive oil.

Once the pot is hot, arrange the seasoned chicken thighs from Step 1 in a single layer and cook for 4-5 minutes per side, or until both sides develop a golden brown color.

Remove the seared chicken thighs and set them aside; they’ll finish cooking under pressure.

Step 4: Make the Balsamic Sauce Base

• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth

Into the same Instant Pot, add unsalted butter and let it melt.

Stir in the minced garlic and cook until fragrant, about 1 minute.

Pour in the balsamic vinegar and deglaze the pot, scraping up any browned bits to add flavor to the sauce.

Add chicken broth and stir to mix everything well.

Step 5: Pressure Cook the Chicken and Vegetables

• seared chicken thighs from Step 3
• seasoned potatoes and carrots from Step 2
• balsamic sauce base from Step 4

Return the seared chicken thighs from Step 3 to the pot, placing them in the sauce base.

Add the seasoned potatoes and carrots from Step 2.

Secure the lid, set the Instant Pot to PRESSURE COOK on high for 6 minutes, and ensure the valve is set to the Pressure setting.

Once cooking is complete, allow the pressure to release naturally for 6 to 8 minutes before opening the lid.

I find this gentle natural release keeps the chicken extra tender and juicy.

Step 6: Finish and Serve

• chopped parsley

Carefully transfer the cooked chicken thighs, potatoes, and carrots to a serving platter.

Spoon the flavorful balsamic sauce from the pot over everything, making sure each piece is generously coated.

Garnish with freshly chopped parsley right before serving for a burst of fresh flavor and color.

Mouthwatering Instant Pot Balsamic Chicken

Delicious Mouthwatering Instant Pot Balsamic Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 1400

Ingredients Method

Ingredients

  

For the chicken:

• 8 boneless chicken thighs
• salt and black pepper, to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp olive oil

For the vegetables:

• 3/4 lb baby potatoes, halved
• 3/4 lb carrots, cut into 1-inch chunks
• 1 tbsp olive oil
• salt and black pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning

For the sauce:

• 2 tbsp unsalted butter
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 1 garlic clove, minced

For garnish:

• chopped parsley

Method

 

1. Pat the chicken thighs dry and season them thoroughly on both sides with salt, black pepper, paprika, garlic powder, and Italian seasoning. Ensure an even coating of spices for the best flavor.
2. In a large bowl, combine the halved baby potatoes and carrot chunks. Drizzle with olive oil and season with salt, black pepper, garlic powder, and Italian seasoning. Toss everything together until the vegetables are well coated with oil and spices. I like to make sure each veggie is glossy and evenly seasoned for the best roast flavor.
3. Set your Instant Pot to the SAUTE setting and add olive oil. Once the pot is hot, arrange the seasoned chicken thighs from Step 1 in a single layer and cook for 4-5 minutes per side, or until both sides develop a golden brown color. Remove the seared chicken thighs and set them aside; they'll finish cooking under pressure.
4. Into the same Instant Pot, add unsalted butter and let it melt. Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the balsamic vinegar and deglaze the pot, scraping up any browned bits to add flavor to the sauce. Add chicken broth and stir to mix everything well.
5. Return the seared chicken thighs from Step 3 to the pot, placing them in the sauce base. Add the seasoned potatoes and carrots from Step 2. Secure the lid, set the Instant Pot to PRESSURE COOK on high for 6 minutes, and ensure the valve is set to the Pressure setting. Once cooking is complete, allow the pressure to release naturally for 6 to 8 minutes before opening the lid. I find this gentle natural release keeps the chicken extra tender and juicy.
6. Carefully transfer the cooked chicken thighs, potatoes, and carrots to a serving platter. Spoon the flavorful balsamic sauce from the pot over everything, making sure each piece is generously coated. Garnish with freshly chopped parsley right before serving for a burst of fresh flavor and color.